James Purdey & Sons uses cookies to optimize your experience on this site. By continuing to browse our site, you consent to the use of these cookies Learn more.
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