Digestive biscuits, aka whole wheat shortbread
Bread
I love digestive biscuits but, thanks to an irritating inner voice that persuades me not to buy store bought cookies, I hadn't had one in way too long. After I discovered white whole wheat flour, I adapted these biscuits from a King Arthur recipe and fell in love. Think toasty, buttery, crisp and sandy textured. Salt, which KA's recipe omits, is key. I also adapt the recipe to use cold butter, rather than room temp butter, because I like the texture that cold butter produces. I imagine you could use this dough to make an especially lovely shortbread crust, too.
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