In my post about Terrone Coffee Pop-Up, I mentioned that I have been baking cakes and biscuits to sell at the café. I made my favourite Carrot Cake and Chocolate Chip & Minstrels Cookies, which I blogged about last week. I also made Oat and Spelt ‘Digestive’ Biscuits, branded with the Terrone Coffee name!
I tried different recipes and found my favourite combination on an Italian food blog, called Fragole a merenda. It worked perfectly!
- 100g oats
- 50g wholemeal flour
- 50g spelt flour
- 50g demerara sugar
- 100g salted butter, softened
- 2 tbsp milk
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
Preheat the oven to 170 °C.
Grind the oats in a food processor for a few seconds only, to make them smaller (you don’t want to get a fine powder).
Sift the flour (wholemeal and spelt), baking powder and bicarbonate of soda. Mix the dry ingredients with the crushed oats.
Add the softened butter and milk, little by little, until you get a stiff dough. Wrap the dough in cling film and store it in the fridge for at least 15 minutes.
Unwrap the dough and place it in between two sheets of baking parchment paper. Roll it out using a rolling pin, until it’s about 3-4 mm thick.
Cut out the biscuits (I used a plain round cookie cutter) and, if you want, use an alphabet cookie stamp set to write a few words on them. Last month I made a batch of biscuits branded ‘Digestive’, but this time I carved out the words ‘Terrone Coffee’.
Transfer the biscuits to a baking tray covered with parchment paper and cook them for 10 minutes on each side. Check the biscuits in the oven during the baking: they can easily burn or get too dark. You want to get a nice golden colour.
Cool down on a wire rack. Store in an airtight container.