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Waitrose Dark Rye Flour1kg
1kgItem price
£1.80Price per unit
£1.80/kgTraditionally, malt extract gives digestives their distinctive flavour. For this recipe I’ve used rye flour – it’s nutty, savoury and gives the biscuits a satisfying snap.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 180 ̊C, gas mark 4. Line 2-3 large baking trays with baking parchment. Put the flour, baking powder, salt, icing sugar and butter in a large bowl, mixing with a fork (or a food processor) to create a sandy texture. Mix in 75ml cream until it starts to come together; you may need an extra 15ml if it’s dry. Knead brie y to a rough dough; don’t overmix.
Liberally pour the worktop and roll the dough out to a thickness of 0.4cm. Using a 7cm cutter, stamp out rounds and place on the prepared trays, about 4cm apart; re-roll any trimmings to create about 24 biscuits. Use a bamboo skewer or fork to make deep indentations in the biscuits. Chill for 20 minutes.
Bake from chilled, in batches, for 20 minutes, until golden. Leave on the tray for a few minutes, then transfer to a wire rack and leave to cool completely.
Typical values per item when made using specific products in recipe
Energy | 728kJ/ 174kcals |
---|---|
Fat | 8.5g |
Saturated Fat | 5.2g |
Carbohydrates | 22.6g |
Sugars | 14.7g |
Fibre | 1.3g |
Protein | 1.7g |
Salt | 0.3g |
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