Homemade Digestive Biscuits

Digestive Biscuits - for those of use who didn't grow up with these thick sandy-textured graham-like crackers, they don't sound very appetizing, but don't be fooled by their unusual name.  There's a reason why these cookies are beloved in the UK.  If you've been searching for the perfect copycat recipe, this one is spot on.

Homemade Digestive Biscuits 

makes 24 cookies

Printable Recipe

Ingredients

• 3/4 cup whole wheat flour

• 1/4 cup all purpose flour

• 1/4 cup wheat bran (see substitutions below)

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon cream of tartar

• 1/8 teaspoon fine salt

• 4 tablespoons unsalted butter, cold and cubed

• 1 tablespoon vegetable shortening

• 5 tablespoons light brown sugar

• 3 tablespoons half and half

• 1/2 teaspoon pure vanilla extract

Directions

1. In the bowl of a food processor, pulse the flours, wheat bran, baking powder, baking soda, cream of tartar, and salt until combined.

2. Add butter, shortening, and brown sugar; pulse until combined.

3. Add half and half and vanilla; pulse until combined.

4. Press dough into a ball and wrap well with plastic wrap; refrigerate until firm, at least 30 minutes.

5. To bake, preheat oven to 350F.

6. Roll dough to 1/8-inch thickness between two sheets of wax paper (use 1/8-inch dowels or rolling guides).

7. Cut cookies use a 2 1/2-inch cutter.

8. Prick the cookie cutouts evenly with a fork or skewer.

9. Slide the wax paper onto a sheet pan and chill for a few minutes before transferring cutouts to a silicone or parchment lined sheet pan.

10. Bake for 15-18 minutes, until golden brown.

11. Cool completely on a cooling rack. Store in an airtight container.

Note

• Ground bran cereal, wheat germ, oat bran, ground flax seeds, or any combination thereof, can be used as a substitution for the wheat bran.

recipe adapted from Serena Wever

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Harvest Cranberry Oatmeal Cookies

I was inspired to try this recipe after a friend raved about the Archer Farms Harvest Cookies that are sold at Target.  I did a quick google search and found this copycat recipe on Modern Day Moms.  I confess I've never tasted the Archer Farms version, but wow, this copycat version is fabulous.

Harvest Cranberry Oatmeal Cookies

makes 36 cookies

Printable Recipe

Ingredients

• 12 tablespoons unsalted butter, softened

• 3/4 cup granulated sugar

• 3/4 cup firmly packed light brown sugar

• 2 large eggs

• 2 teaspoons pure vanilla extract

• 1 cup all purpose flour

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/4 teaspoon fine salt

• 2 3/4 cups old fashioned rolled oats

• 1 cup dried cranberries (I used Craisins)

• 1 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350F. Line 3 sheet pans with silpat liners or parchment paper.

2. In a small bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.

3. In a large bowl, cream butter and sugars together until light and fluffy.

4. Add eggs and vanilla; mix until combined.

5. Add flour mixture; mix to combine.

6. Stir in oats and dried cranberries.

7. Drop by rounded tablespoon onto prepared sheet pans and bake for 10-12 minutes.

8. Allow cookies to rest for 2 minutes before transferring to a cooling rack to cool completely.

Notes

• I use a #50 cookie scoop to portion the dough, which helps all the cookies turn out the exact same size.

• To prevent the cookies from spreading too much in the oven, chill the cookie dough before baking and be sure to bake on cool sheet pans.

adapted from Modern Day Moms

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