Purdey Digestive Biscuit

Purdey Digestive Biscuit

Purdey Digestive Biscuit

In a mixer, with the paddle attachment, mix the flour and butter so that your mixture resembles breadcrumbs. After this is done add the rest of the ingredients to form a pastry like consistency.

Turn out onto a cold flat floured surface and roll out to a thickness of 2mm.

Cut out with a cutting ring (at this stage we press the Purdey logo on a stamp).
If not using a logo stamp then dock the biscuits with a fork.

TIP: we made the mix dryer so the logo would be sharper.

Bake at 150˚C until golden. Allow to cool then store in an air tight container.

Ingredients

340g granary flour
115g caster sugar
1/2 tbs bicarbonate of soda
pitch of salt
200g butter
2 eggs