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English Digestives (Cut into Fish Biscuits!)

Name: How to cook English Digestives (Cut into Fish Biscuits!) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes ~40 cookies
Cuisine: Us

Introduce

Chef :

Chris Gan

English Digestives (Cut into Fish Biscuits!)

I saw this recipe on the King Arthur Flour website and wanted to try it. I modified the ingredients and steps a little. My three year old daughter currently loves “The Octonauts,” and the show’s characters like to eat “Fish Biscuits” that are shaped like fish (obviously!). So, this was a good opportunity to try something new and to make a special treat for her that wasn’t overly sweet.

Ingredient

Food ration :

Makes ~40 cookies

Cooking time :

10 minutes

1/2 cup (57 grams)

all-purpose flour

and 1/2 cups (170 grams) whole wheat flour

1 teaspoon

baking powder

1/2 teaspoon

cinnamon

1/4 teaspoon

ground ginger

1/2 teaspoon

salt

8 Tablespoons (113 grams)

unsalted butter, at room temperature, cut into small pieces

3/4 cup (85 grams)

powdered sugar

1 teaspoon

vanilla

1/4 cup (57 grams)

milk (I used 1%, but whole milk would be better)

Cooking instructions

* Step 1

Assemble your ingredients

* Step 2

Combine flours, baking powder, salt, and spices in the bowl of a food processor fitted with a blade attachment. Pulse a few times to mix.

* Step 3

Add the butter, and pulse until the pieces of butter are small (less than pea-sized). Each of my pulses was about 2 seconds long, and I pulsed about 5 times.

* Step 4

Add the sugar, milk, and vanilla, then pulse until the dough comes together. It took me about 5 pulses. If the dough is too sticky, add some flour a tablespoon at a time and pulse until you get a dough which is soft but not too sticky.

* Step 5

Dump the dough onto a piece of plastic wrap and use the plastic to gather it together into a ball.

* Step 6

Preheat oven to 350°F (177°C) Line cookie sheets with parchment paper.

* Step 7

Work with half the dough at a time and keep the other half chilled. Roll the dough out on a well-floured piece of parchment paper to 1/8 inch thick. Sprinkle a bit of flour on the top of the dough so it doesn’t stick to the rolling pin.

* Step 8

Dip your cookie cutter into flour and cut shapes close together.

* Step 9

Use an offset spatula to loosen the dough from the paper and transfer the cut shapes to the prepared cookie sheets. Prick the surfaces of the cookies with a fork a few times.

* Step 10

I chilled my cookies before baking them because I was concerned that they would spread in the oven too much. Fridge or freezer is fine for this. The cookies should be cool to the touch.