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DIGESTIVE BISCUITS


Digestive biscuits have come to be one of the more appreciated biscuit varieties, mostly because of their marketed image of wholesomeness and weight management aid but a quick glance at the ingredient list will reveal unnecessary ingredients lurking behind this glamorous image. Most often, it's the additives that extend shelf life, enhance texture and artificially substitute sugar which are most worrisome but a careful look at the types of fat used in these products also needs to be had. The beauty of good, healthy food lies in its simplicity. Tasting and enjoying the original flavours of nature, avoiding unnecessary ingredients that only benefit the producer ( not the consumer) and taking advantage of the product's freshness are but a few points I like to emphasize on when making snack choices and because it's hard to find such products ready made, I usually end up with a homemade alternative.

It's not just the satisfaction of making my own but also the peace of mind it gives me that I haven't added to the ever increasing pile of disposable garbage.Everything is so outrageously over-packaged and we are just so accustomed to convenient food consumption on the go, we purchase without questioning anything, there just isn't any time to read ingredients, nutritional facts let alone think about where all that packaging will end up.And I honestly get that, I also live a busy life and that's why I always focus on simple, quick to make recipes that allow for easy implementation is our daily routine.

In addition to being quick and simple to make, these biscuits will store for a considerable amount of time without going bad so you can easily make and store larger batches at a time.

Here are the ingredients I used (makes abt 40 biscuits):

300 g whole wheat flour

2 tsp salt

150 g butter

50 g brown sugar

1 egg, beaten with 4 tbsp cold water.


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