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Simple recipe and yet I still forgot something 😂😂😂 Digestive Biscuits INGREDIENTS ½ cup (60 grams) rolled, old fashioned or quick oats 2 cups (230 grams) wholewheat flour (plus a little more for rolling) ½ cup (100 grams) light or dark brown sugar 1 teaspoon fine sea salt , not table salt 1 teaspoon baking powder packed ¼ cup + 2 tablespoons (80 grams) coconut oil, hard not melted 6 tablespoons dairy-free milk, unsweetened & unflavoured INSTRUCTIONS Preheat oven to 380°F (190°C) and line a large baking tray with parchment paper.
 Add the oats to a food processor and process until they have a course flour like consistency.
 Then add the flour, sugar, salt, and baking powder and pulse a couple of times to combine. 
 Add the coconut oil. Pulse until combined and sandy looking.
 Gradually add the milk a little at a time until the dough looks like wet sand and will come together when you squeeze it in your hand.
 Dust a clean, dry work surface with some flour then transfer the dough to the floured surface. Pat into a ball with your hands then lightly sprinkle the top with a bit more flour.
 Roll out the dough to about ¼ inch thick, sprinkling with a little more flour as needed, and use cookie cutters to cut. Keep rerolling and cutting the offcuts until it’s all used up.
 Place on the lined baking tray. They don’t spread much, so you don’t need to leave a lot of room around each one.
 Bake for about 15 minutes or until just starting to turn golden brown on the edges and bottom. They will still have a very slight give in the middle if you push with a finger. As they cool, they will crisp up.
 Transfer to a wire rack and leave to cool completely. Digestives aren’t at their best when warm, in fact their texture and flavour improves from the second day onwards. 
 Enjoy 🍪 #digestivebiscuits #veganrecipe #biscuits #homemade