Digestives (Aka, Fancy Graham Crackers)

Bran: the ingredient frequently associated with flavorless, healthy muck.  But did you know it's one of the main ingredients in what was probably a childhood favorite?  The humble graham cracker.

Now, not that I don't like graham crackers as much as the next person, but they're messy and not really all that attractive.  Plus, I tend to like a slightly softer texture.  This is where the British alternative, the digestive biscuit, steps in.

Behold!  A soft, sweet-ish cookie with that graham cracker flavor!  I like the bottoms of mine with a thin layer of chocolate.

Ingredients:
1 1/2 cups whole wheat flour
1/2 cup all purpose flour
1/2 cup wheat bran (Check your whole or organic food section)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt
2/3 cup brown sugar
10 tbsp butter
3 tbsp whole milk
3 tbsp heavy cream

Directions:
In a medium bowl, use a pastry cutter or food processor  to mix together all dry ingredients.  Cut in butter until butter pieces are small.  Add in milk and cream and continue to mix with cutter.  Mixture will be dry and crumbly.   Press together with your hands and refrigerate 20 minutes.  Roll out to 1/2 inch between 2 pieces of wax paper and cut into rounds.  Place on a cookie sheet lined with parchment paper.

Bake at 350 for 15 minutes, turning the pan halfway through.  Cool on a rack.

Simple Scones

Snack time! Want something sweet but not too sweet? Scones are perfect! Best when served fresh out of the oven.

Simple Scones
Ingredients:
4 1/2 cups all purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
24 tbsp butter (3 sticks) COLD, cut into cubes
1 1/4 milk
1 large egg, beaten, with 2 tbsp milk

Directions:

Preheat oven to 400 degrees. Cover two baking pans with parchment paper.

Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Add the butter and cut it (*) into the flour until the mixture resembles cornmeal. Do not work the dough too much (ingredients should still feel cold)

Add the 1 1/4 cup buttermilk and mix until just combined and the dough begins to stick together. Add additional milk, 1 tbsp at a time if the dough seems too dry.


Turn dough out onto a lightly floured surface and roll or pat it into 2 6inch rounds about 1 1/2 inches thick. Cut each round in half, then cut each half into 3 triangles. Separate the wedges slightly and brush the tops with egg wash.

Bake until golden brown and firm to the touch: 30-35 minutes.

(*) Cutting in the butter can be done in a few different ways: with two knives (cross your wrists in an X and pull knives towards each other, being very careful not to snick your fingers), with a pastry cutter (a metal half circle with slits on the bottom that usually has a wood or plastic handle and is pressed into the dough repeatedly), or with a food processor (blend in pulses, not a constant run since the constant speed will warm the dough)