Hello Y’all! Hope you’ve had a great week so far. The Superbowl has finally come and gone. Looking down at my hands, I’m surprised I still have my fingernails after the anxiety brought on by Sunday nights game; which is one of the reasons I hate watching finals of A-N-Y competitive sport..  😀 It could be anything from the FIFA world cup finals to two seals fighting over a grape and it’ll get me in knots! Anyways, it was an amazing game nonetheless and I had a fun time watching it.

Over the weekend, my sisters went on a baking spree and all I got were pictures sent to my phone which is sad when you think about how Star Trek lied to me all my life about being able to ‘energize’ –  a terminology where they were able to transport matter from one fixed location to another – in my case, a huge slice of homemade key lime pie and angel food cake right unto my coffee table in Dallas 😦 So I decided to forget my deadlines for a few hours, whip out my cookbook from one of my all time favorite shows -‘ The Great British Bake Off’ and make a treat of my own! A very well deserved treat if I must say.

Digestives Biscuit

2/3 cup plain wholemeal flour

2/3 cup medium oatmeal

1 tablespoon bran

1/4 teaspoon crushed sea salt

1 teaspoon baking powder

1/3 cup brown sugar

1 1/4 sticks or 10 tablespoons of butter

1-2 tablespoons milk

Directions

1. Pour flour, oatmeal, bran, salt, baking powder and sugar into bowl of mixer. Pulse until thoroughly combined.

2. Add butter and continue mixing. Add milk and bring mixture to a firm dough.

3. Remove dough, flatten into thick disc and wrap in clingfilm. Chill for 30 minutes.

4. Set disc of dough between 2 sheets of clingfilm or baking paper and roll out 4mm thick. Using a cookie cutter (in my case one of my Christmas mugs – sorry Santa!), stamp out rounds and set slightly apart on greased baking sheets. Use trimmings, work together and re-roll and cut out more rounds

5. Prick each round several times with fork, then chill in fridge for about 10 minutes. Meanwhile heat your oven to 190C or 375F

6. Bake the biscuits for 10-12 minutes until golden and slightly darker around the edges. Remove and leave to cool for 5 minutes then transfer to a wire wrack. When cold store in an air tight container for about a week.

This recipe is super easy and you don’t need to be a pro to make it. I hope you enjoy! Until I come your way again, be safe and have fun!! Here are some pictures for y’all.

Periwinkle Starr