Orlando Murrin

Home-made digestives

Preparation info
  • Makes

    15-30

    , depending on size
    • Difficulty

      Easy

Appears in
A Table in the Tarn: Living, Eating and Cooking in South-west France
A Table in the Tarn

By Orlando Murrin

Published 2008

  • About

Somewhere between a digestive biscuit and an oatcake, this is the perfect foil for Comté, Roquefort, St-Marcellin, Langres and the other favourites on Peter’s cheeseboard. They keep a fortnight in a tin if you can resist them.

Ingredients

  • 100 g medium oatmeal or rolled oats
  • 100 g wholemeal flour
  • 45

Method

Process the first 3 ingredients till well combined. Add the butter, bicarb and ¾ tsp salt, then most of the milk and the lemon juice. Whiz till the mixture comes together, adding the remaining milk if necessary. The dough will be slightly tacky. Roll out on a floured surface to biscuit thickness and stamp out rounds of whatever size you want. Making them small and elegant is harder work than ma