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Digestive Biscuits

Yields 18 Prep Time 15 min Cook Time 15 min Total Time 30 min

Ingredients

1. 100 g or 2/3 cup Brown sugar
2. 25 g or 2 tbsp Psyllium husk
3. 100 g or 3/4 cup Nextjen All Purpose Baking Blend (flour)
4. 20 g or 1 1/2 tbsp Buckwheat flakes (quinoa flakes)
5. 20 g or 2 tbsp Rice bran (corn bran)
6. 5 g or 1 tsp Baking powder
7. 2.5 g or 1/2 tsp Salt
8. 2.5 g or 1/2 tsp Baking soda
9. 50 g or 1/4 cup Butter
10. 90 g or 1/2 cup Milk
11. 10 g or 2 tsp Vanilla

Instructions

1. Mix dry ingredients and butter in a mixer using the paddle attachment until you have pea sized butter.
2. Add milk and vanilla; mix for 1 minute.
3. Roll dough on sweet white rice flour, cut in rounds, and place on baking sheet (you can re-roll the trim and cut more rounds).
4. Place rounds on a parchment lined baking tray.
5. Bake for 8 minutes at 325° F then lower the oven temperature to 275°F and bake for another 5 to 10 minutes.

Notes

1. You want these cookies to be dry and crispy and great for eating with tea, dipping in melted chocolate…or making s’mores!!!