Digestive biscuits for cheese

Serves: 20

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Total Time: 50

Prep Time: 30

Cook Time: 20

• 400 gram(s) wholemeal plain flour
• 125 gram(s) oatmeal
• 1 tablespoon(s) baking powder
• 125 gram(s) soft light brown sugar
• 175 gram(s) cold butter, diced
• 1 tablespoon(s) clear honey
• 100ml-150ml (31?2fl oz-5fl oz) milk

Method

1. Preheat oven to 170ºC (150ºC fan) mark 3. Line three baking sheets with parchment. Put flour, oatmeal, baking powder and sugar in a bowl, then rub in the butter until the mixture looks like breadcrumbs.
2. Mix in honey and enough milk to form a stiff dough. If sticky, add more flour; if too dry, add a drop of milk. Wrap in clingfilm and chill for 15min.
3. Roll out the dough on a lightly floured surface to a 5mm (1?4in) thickness. Cut out circles with a 6.5cm (21?2in) cutter, then prick each with a fork three times. Bake for 15-18min until golden. Cool on a wire rack.
4. Will keep for five days.

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