Digestive Biscuits
1.
Sift together plain flour, whole wheat flour, and baking powder. Whole wheat flour has bran. Pour the sifted bran back into the flour and mix.
2.
After the butter has softened at room temperature, add brown sugar and maltose and beat with a whisk until fluffy.
3.
Add the egg liquid in two batches and beat until thick and delicate.
4.
Pour in the sifted flour and mix well.
5.
Mix into a soft dough, cover with plastic wrap and put it in the refrigerator for about 1 hour.
6.
Take it out and sandwich it between two pieces of greased paper, and use a rolling pin to roll it into a piece about 0.3 cm thick.
7.
Use a mold to cut out a circle, the remaining leftovers can be kneaded into a ball again, roll out, and cut out the circle again until it is used up.
8.
Pour into a non-stick tray and pierce a few small holes with a toothpick. Let the biscuit dough stand for about 10 minutes, and put it in the preheated oven at 180 degrees for about 10-12 minutes.
9.
Finished product.
10.
Finished product.
11.
Finished product.
12.
Finished product.
13.
This one is under natural light in the morning.
