These oat digestives were born from my Cuppa Cheesecake recipe. Being the person that I am, I wanted to make a base from scratch rather than opt for the easier option of buying biscuits, and so I thought I would make a gluten free digestives recipe. Whilst the cheesecake base is a solid slab, this recipe is for proper biscuits. I have called these oat digestives, as that was my intention and I had adapted my original Digestives recipe. Given the lack of gluten, and the fact I have opted to make these somewhat thicker, they are somewhere between a digestive and shortbread. As Mary Berry would say, they are wonderfully short. I would hasten to say they could be a borderline oat cookie too and I think would be perfect if you added some dried fruit to them. You could also drizzle them with melted chocolate as well. Basically, there are endless ways you can make these, but no matter what you do you will find you'll end up devouring them far too quickly.
Makes 12
Hands-on Time 10 minutes
Baking Time 15 minutes
Ingredients
180g Porridge oats (gluten-free)
40g Cornflour
1/4 tsp Fine salt
1 tsp Baking powder
60g Soft light brown sugar
110g Unsalted butter (cold, diced)
40ml Full-fat milk
Equipment
Baking sheet
Baking parchment
Food processor
Circular biscuit cutter (7cm diameter)
Wire rack
Preheat the oven to 160°C/140°C(Fan)/325°F/Gas mark 3.
Line a baking sheet with parchment.
Add the rolled oats, cornflour, salt, baking powder, and light brown sugar to a food processor bowl and blitz for 30 seconds until a fine powder.
Add the butter and blitz until there are no visible lumps of butter.
Finally add the milk and blitz one last time, you should now have a workable dough.
Either transfer the dough onto a piece of baking parchment so you can roll it up into a sausage and evenly divide it into 12 portions, or scoop the dough out of the mixer bowl into 12 even portions, placing them evenly spaced apart on the baking sheet.
Place the biscuit cutter over a portion of dough and, using your fingers, press the dough down to make neat rounds. You may need to coax the dough off the cutter when you remove it but it shouldn’t stick too much.
Repeat with the other 11 portions of dough.
Pop the baking sheet into the oven on a middle shelf for 15 minutes.
Remove from the oven.
Leave the biscuits to rest until they are cool enough to handle and transfer onto a wire rack to fully cool down.
Enjoy!
