Vickys Digestive Biscuits (UK Version of Graham Crackers), Gluten, Dairy, Egg & Soy-Free

• 100 grams wholegrain or gluten-free flour
• 100 grams gf rolled oats
• 1 tsp baking powder
• 50 grams - 80g brown sugar
• 100 grams gold-foil Stork margarine / butter, softened
• 2 tbsp coconut milk

1. Grind the oats into a powder using a blender/mixer, then mix all the dry ingredients together in a bowl
2. Add the butter and mix until crumbly, then add the milk and mix the dough so it is no longer crumbly but a bit more firm.
3. Form a ball and place in fridge for 15 minutes, no longer or the dough will get too hard
4. Preheat the oven to gas 4 / 180C / 350F
5. Roll out the dough to 3mm thickness and using a 6cm circle cutter, cut the biscuits out and place on a lined baking sheet.
6. Bake for 15 minutes until golden, then let cool on a wire rack

wholegrain, rolled oats, baking powder, brown sugar, goldfoil, coconut milk

Taken from cookpad.com/us/recipes/336555-vickys-digestive-biscuits-uk-version-of-graham-crackers-gluten-dairy-egg-soy-free (may not work)