Digestive biscuits

I kid you not, this is a fantastic recipe. It tastes exactly as it should!

The dough is a bit wet so not too easy to work with but worth it in the end. 

I was sceptic about the small quantity of sugar but the extra sugar on top of the biscuits makes it perfect.

I really love Darina Allen's recipes.

Serves: 16 biscuits.

Ingredients:

• 225g butter
• 110g caster sugar
• 110g plain white flour
• ⅛ tsp bicarbonate of soda
• 300g porridge oats (I have jumbo oats at home so that is what I used)
• 1 egg
• granulated sugar

Method:

1. Cream the butter and caster sugar until light and fluffy.
2. Sieve the flour and bicarbonate of soda together and gradually add into the oats.
3. Turn onto a board sprinkled with oatmeal and roll out to a thickness of 1cm. I did not have oatmeal so improvised with plain white flour. It is quite a wet dough so work it as little as possible and flour the rolling pin heavily.
   
   
   
4. Cut into rounds with a 7cm round cookie cutter.
   
   
   
   
   
   
5. Glaze with egg wash and sprinkle with granulated sugar. I actually forgot to do this step before putting the biscuits in the oven. I jumped off my seat 5min into the baking, took them out (as you can see they had already risen) and egg washed and sugar sprinkled them and in again for another 15 min.
   
   
   
   
   
   
6. Bake in a 180°C until pale and golden, about 20 min.
   
   
   
7. Leave to cool on a wire rack.
8. Store in a biscuit tin. According to Darina, 'it keeps for ages'.