BRITISH DIGESTIVE BISCUITS - HOBNOBS COPYCAT
If you are a fan of Hobnobs, the yummy english biscuit sold in the distinctive roll package, you will love this!
Provided by Meghan
Categories Drop Cookies
Time 27m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 7
Steps:
- Pre heat oven to 355 degrees.
- Mix flour, oats and sugar together in a large mixing bowl.
- Melt the butter, honey and water in a pan, once melted stir in the baking soda.
- Add the butter mixture to the dry ingredients, and mix until combined.
- Roll into 1.5" balls.
- Place it on a greased tray and flatten slightly with the bottom of a cup or other flat surface.
- Bake for about 12 mins - they should be golden, not brown.
- Allow them to cool completely on the cookie sheet.
- *tip: if you bake them on greased tinfoil or the non stick kind, you can side them from the cookie sheet to a wire rack to cool faster.
Nutrition Facts : Calories 265.6, Fat 15.9, SaturatedFat 9.8, Cholesterol 40.7, Sodium 267.8, Carbohydrate 29.6, Fiber 0.9, Sugar 17.5, Protein 2.3
DIGESTIVE BISCUITS
I spent a summer in the UK a few years back and practically lived off McVities Digestive Biscuits. Cheap and easy to find in the UK, fairly expensive and hard to find in the US, so I decided to make them myself. I was not able to find a recipe that tasted enough like them, so I made my own recipe. They have been really popular with other McVitie lovers. Hope you like them, too!
Provided by SerenaWeber
Categories Dessert
Time 35m
Yield 12-16 biscuits, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a large bowl, mix together the flours, bran, baking powder, baking soda, and cream of tartar with a pastry blender. Mix in sugar with the pastry blender. Mix in fats with the pastry blender. The mix at this point should be crumbly and uniform. Mix the vanilla in the half-n-half and add to the mix. Mix with pastry blender until it is uniform and resembles really soft playdoh.
- You can at this point refrigerate for 20 minutes to make the dough easier to handle, but it is not necessary. Be sure to roll out dough between two pieces of waxed paper! Roll to approximately 1/8" thickness. Cut into rounds with cookie cutter about 2 1/2 inches in diameter (I used the ring off one of my canning jars).
- Transfer to cookie sheets or baking stone and prick with a fork. Bake 15 to 18 minutes (adjust the baking time up to dry them out more if the biscuits are too soft and fluffy), or until golden. Let cool on wire rack.
- Optional: spread the backs of the cooled biscuits with melted semi-sweet chocolate (as in chips - almost everyone has these for chocolate chip cookies). Set the biscuits chocolate side up on the rack until chocolate hardens.
- Store in an airtight tin -if storage is even necessary! They will go fast.
DIGESTIVE BISCUITS
This recipe dates back to Victorian England. the cookies are intended to be quite bland; add 1/2 teaspoon vanilla before adding milk if you desire. originally from "1001 Cookie Recipes".
Provided by Nancy Van Ess
Categories Dessert
Yield 36 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Lightly grease baking sheets.
- In a large bowl, combine the flour, oats, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add just enough milk to make a firm dough.
- Transfer the dough to a floured surface and knead until smooth.
- Roll out to a thickness of 1 1/8". Using a fork, prick all over.
- Using a 1 1/2" round cookie cutter, cut rounds and place 1" apart on prepared pans.
- Bake for 12-15 min, until the crust is golden brown.
- transfer to wire racks to cool.
CRISPY DIGESTIVE BISCUITS
These are one of the most popular biscuits sold commercially in Britain. They are very delicate and, therefore, extremely difficult to reproduce exactly but this recipe is fairly close. The ORIGINAL recipe is posted, verbatim, below. However, please note that I used Pillsbury plain whole wheat flour (which I sifted) and I used 4 ROUNDED, not level, tablespoons of wheat germ. These minor modifications were made as a result of the (always) invaluable advice and information I received from fellow chefs in a Recipezaar discussion forum. Biscuits will be 2 1/2 inch diameter x 1/8 inch thick.
Provided by Millereg
Categories Dessert
Time 1h5m
Yield 36 biscuits, 18 serving(s)
Number Of Ingredients 9
Steps:
- Combine the dry ingredients, and then cut in the butter so that the mixture resembles breadcrumbs.
- Combine the water and vanilla and drizzle over the dry mixture.
- Blend until the dough can be packed together.
- Roll out on a floured surface or between two sheets of waxed paper until the dough is about 3 mm (1/8 inch) thick.
- Cut into circles or other shapes and bake on a greased baking sheet at 170°C/ 325°F/ Gas Mark 3 for 20 to 25 minutes; make sure the oven does not get too hot- they should not be too brown.
- Cool and store in an airtight container at room temperature.
Nutrition Facts : Calories 130.3, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.4, Sodium 96.2, Carbohydrate 16.8, Fiber 2.3, Sugar 3.3, Protein 3.1
SAVOURY BRITISH BISCUITS
Make and share this Savoury British Biscuits recipe from Food.com.
Provided by Millereg
Categories Breads
Time 55m
Yield 48 wee goodies, 24-48 serving(s)
Number Of Ingredients 7
Steps:
- Ingredient weights are DRY weights, not fluid ounces.
- Place flour and mustard in a bowl.
- Add butter and rub in until the mixture resembles fine breadcrumbs.
- Stir in cheeses, and then add the peanut butter and egg and mix well.
- Roll out on a floured work surface to ¼ inch thick, cut out with a 2 inch biscuit cutter or into assorted shapes.
- Place on ungreased baking sheets and bake at 200ºC/ 400ºF/ Gas Mark 6 for 10-15 minutes.
- Cool on a wire rack.
- Serve warm or cold.
- Store in an airtight container or cookie tin at room temperature.
Nutrition Facts : Calories 98, Fat 6.5, SaturatedFat 2.3, Cholesterol 15.7, Sodium 71, Carbohydrate 7.4, Fiber 0.8, Sugar 0.7, Protein 3.3
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