Digestive Biscuits

• 11 ounces plain whole wheat flour
• 4 tablespoons wheat germ
• 14 teaspoon baking soda
• 12 teaspoon salt
• 2 tablespoons powdered milk (I used full-fat organic goat milk powder)
• 4 tablespoons sugar
• 4 12 ounces butter
• 5 tablespoons cold water
• 12 teaspoon malt syrup
• 12 teaspoon vanilla

1. Combine the dry ingredients, then cut in the butter until the mixture resembles breadcrumbs.
2. Combine the water, malt syrup and vanilla and drizzle over the dry mix.
3. Mix until the dough can be squeezed and it holds together.
4. If necessary, add more water in small amounts.
5. Roll out either between two sheets of waxed paper, or better place the dough on a Silpat and then top it with a sheet of wax paper.
6. Roll out to a thickness of 1/8 and then stamp out shapes.
7. Peel away trimmings, then prick with fork.
8. Bake at 325F for 20-25 minutes, taking care that they dont over-brown.
9. When cool, store in air-tight container.

whole wheat flour, germ, baking soda, salt, powdered milk, sugar, butter, cold water, malt syrup, vanilla

Taken from www.food.com/recipe/digestive-biscuits-291851 (may not work)