This "digestive" biscuit, made from spelt, oats, and dark muscovado sugar, is a great all-purpose treat that walks the fine line between savory and sweet: it could just as easily be served with jam, dipped in chocolate, or set on a plate of cheese.
Why this recipe works:
- Spelt's specific gluten composition creates a more tender, flaky cookie than flour from wheat would.
- Dark muscovado sugar adds a deep molasses-y flavor (substituting light muscovado sugar just doesn't work as well).
- Yield:Makes about 2 dozen cookies
- Active time: 20 minutes
- Total time:2 hours
- 1 3/4 cups whole spelt flour, plus more for dusting (see note above)
- 1 3/4 cups whole rolled oats
- 1 stick plus 3 tablespoons cold unsalted butter, diced or grated
- 1/2 teaspooon baking soda
- 1/3 cup packed dark brown muscovado sugar
- 2 teaspoon kosher salt
- 3 tablespoons whole milk
Add spelt flour and oats to the bowl of a food processor and process until oats are broken into small pieces. Add butter and process until mixture forms a sandy texture. Add the baking soda, sugar, and salt and process until thoroughly combined. Add milk and process until the dough mostly comes together. Turn dough out onto a work surface and press into a ball, then flatten into a wide, flat disc. Wrap in plastic and chill at least 1 hour and up to 2 days.
Adjust oven rack to upper-middle and lower-middle positions and preheat oven to 350°F. Line 2 baking sheets with parchment paper. Unwrap dough and set on a lightly floured work surface. Using a rolling pin, roll out dough to 1/3-inch thickness and cut into rounds with a 2-inch biscuit cutter. Arrange dough rounds, spacing them evenly apart, on the prepared baking sheets.
Bake digestive biscuits, rotating the sheets halfway through baking, until cookies are golden, about 14 minutes. Let cool 5 minutes on sheets then transfer to a wire rack to cool completely.