Well Saturday comes round so quickly, so here we are again with a take and mutilation of a recipe at its very best.
Digestive Biscuits, the UK stable ‘Wholewheat ‘ Biscuit. How on earth can you possibly replicate something’ that doesn’t occur on a double whammy level Gluten Free wise both, in flavour and texture, as in this iconic biscuit.
There is no doubt that this is a biscuit, so back off over the pond, call it a cracker and I will personally set The Cauldron Magic on you 😂😂😂
These Biscuits are based on a recipe by The Old Sliver Fox himself Paul Hollywood. I was going to give you a link to it but would rather look at him 😍😜😜😜😜😜😜😜😜
Commercial Gluten Free Digestives in my humble opinion are rank, sawdust in a mouth full. Once you’ve made these you will never be tempted to buy another packet………….and they are so much cheaper.
You can freeze these and hence the reason I’m rolling them out. You have your crumb base for cheesecakes and tarts at you disposal then, so its a great prep ahead bake, double the recipe and get stocked up.
This is one of the very first recipes I ever developed and I’m still to this day extremely proud of it.
Now I don’t usually deal in ‘whacky flours’ but for this you need a couple of items, so get your Amazon basket at the ready. You need Soya Flour and Tiger-nut Flour
The first is self explanatory the second well let me explain…….
THIS IS NOT A NUT ………..its a tuber
Here’s a link means I don’t have to explain, saves my typing 😂🙊
Now the other thing when you are ordering this, please make sure you get food grade Tiger-nut flour as the other option is CARP BAIT , as in fish food 😂😂 I done want you growing fins and scales, those scales are a devil to vacuum up off the carpet .
Here’s a UK link ( don’t worry I’m not making any money, I’ve not enough Blog traffic)
Heres the US one, take your pick
There is no substitution for the flour on this bake, it is what it is for texture and taste, so don’t bother asking, the answer is NO 🙊….. yes you guessed I can be bossy 😜😜😜
Right lets get a waggle on I’m off on my holiday ( in about 4 hours ) 😂😂 no time to dawdle , I’ve given you the plain and the chocolate version 😍
The Intolerance Digestive Biscuit GF, DF V
A British Stable 'Wholewheat ' Biscuit now fully intolerant for everyone to enjoy
Eat fresh, use them as your afternoon dunker
Freeze uncoated , do not freeze with chocolate
- 50 g Plain Gluten Free Flour Blend ( I recommend Pilsbury Cup for Cup US or Dove Farm UK)
- 50 g Soya Flour
- 50 g Tiger-nut Flour
- 150 g of Steel Cut Oats ( make sure they are GF certified )
- 75 g Dark Brown Sugar
- 1 tsp of Baking Powder
- 1/4 tsp of salt
- 150 g Vegan Butter ( Stork Block, Pure UK or Earth Balanced US )
- 4 tbsp Dairy Free Milk ( I use Soya)
- 125 g Gluten Free Vegan Chocolate
- Put the oats in a food processor and pulse until medium consistency shown below
- Add the GF Flour blend, Tiger-nut flour, Soya Flour, salt, baking powder and sugar to the oats and pulse to combine
- Cut the vegan butter into chunks and add to the processor, pulse until it looks clumpy ..see below
- With the processor running add one tablespoons at a time of milk, check after 3 tablespoons the consistency add a further one to get a solid but slightly stick dough……..see pictures below………again🙊😂😂😂😂
- Tip the dough out of the bowl onto some clingfilm
- Shape into a flattened disc and wrap in film
- Chill for at least 30 minutes, I do an hour, cos im not silly
- Heat the oven to 170 C fan / 190 C Standard /375 F
- Line two baking sheets with parchment ( I’ve not used a slip mat on these so have no clue how they will do
- Remove the disc from the fridge and cut in half, place the unloved one back in the fridge
- Roll the dough between to pieces of cling film to a depth of 4mm and using a 7.5cm cutter cut out discs
- Lifting the cling film off the top, lift the bottom film and PEEL the dough off the clingfilm and place the biscuit on the parchment, leave an inch between each one they dont spread much at all
- Reroll the scraps and repeat
- Prick the biscuit with a piece of spaghetti (GF of course ) or a fork
- Place the tray in the fridge for 15 minutes whist you roll the second dough
- Repeat the steps with the second dough
- Take the first tray out and bake for 12 minutes until the edges are getting slightly darker and golden. If not using fan rotate pan after 5 minutes
- Once cooked place the tray on a heatproof surface and leave to cool for 10 minutes to ‘solid up’ . DO NOT TRY TO TAKE THEM OFF STRAIGHT AWAY YOU WILL GET DUST ……….that mate told me 🙈🙊
- Transfer onto a wire rack to cool
- Repeat with second tray
- If coating with chocolate melt it in the microwave in 10 second burst or over a pan of simmering water, (a bain Marie )until melted
- Spread on the biscuit with and spoon, leave to dry a little
- Using a cocktail stick pull it across the biscuit vertically and horizontally to get the traditional effect ( totally optional, does not effect taste 😂😂😂)
Any wetter than this and its wrong 😂😂😂😂😂
Now don’t be put off with the ‘brown biscuit’ these are a ‘ Gateway Biscuit ‘ to the UK 😂😂 forget your Grahams Crackers, you can be upgraded 🙊🙈
Well you know me I pull no verbal punches
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Bye for now💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜💜