HONEY DIGESTIVE BISCUITS
Makes: 36
■ 3/4 cup (180 ml/80 g) all-purpose flour, plus more for dusting
■ 1 1/2 cups (375 ml/187 g) whole-wheat flour
■ 1/4 cup (60 ml/17 g) wheat bran
■ 1/2 tsp (5 ml) baking powder 1/4 tsp (1 ml) fine salt
■ 1/2 cup (125 ml/113 g) cold unsalted butter, cubed
■ 1/3 cup (80 ml/113 g) honey 1/4 cup (60 ml) whole milk
1. In the bowl of a food processor, combine the all-purpose and whole-wheat flours, wheat bran, baking powder and salt. Pulse 2-3 times to blend. Add the butter, and pulse until the butter is cut in and the mixture looks like a coarse meal. Give it a quick stir to be sure there are no lumps of butter.
2. With the motor running, add the honey and milk and blend until most of the dough comes together in a ball.
3. Shape the dough into a sixinch (15-cm) square, wrap in plastic wrap and refrigerate for 30 minutes or up to 3 days.
4. When ready to bake, position racks in the upper and lower thirds of the oven and preheat the oven to 375 F
(190 C). Line 2 rimmed baking sheets with parchment paper.
5. Lightly flour your work surface and roll out the dough to a 14-inch (35-cm) square. To prevent the dough from sticking, flour the surface and rotate the dough a quarter turn at a time, as needed. 6. Trim the edges of the dough for a more finished look. Using the tines of a fork, poke holes in the dough, then cut it into 1 1/2-by-3-inch (4-by-8-cm) rectangles. Gather any dough scraps, re-roll and cut as directed above to get about 36 biscuits.
7. Transfer the biscuits to the prepared baking sheets, spacing them at least half an inch
(1 cm) apart. The digestives don't spread during baking.
8. Bake for 6 minutes, then switch the baking sheets to the opposite racks and rotate them front to back, and continue to bake an additional 6-8 minutes, or until they are slightly caramelized around the edges. Transfer the baking sheet to a wire rack and let cool completely, about 30 minutes.
Note: To make a sweet seed topping, combine in a medium bowl 2 tbsp (30 ml) each of sesame, chia, golden flax seeds, roasted, salted sunflower seeds, unsweetened, shredded coconut, and turbinado sugar. When ready to bake, roll the dough into a 12-inch (30-cm) square. Sprinkle the seed mixture evenly on top and then, pressing firmly, continue rolling into a 14-inch (35-cm) square. Slice and bake as directed above.
Make ahead: The dough can be tightly wrapped and refrigerated up to 3 days in advance.
Storage: Store in an airtight container at room temperature for up to a week.