Whole Wheat Digestive Biscuits

Whole Wheat Digestive Biscuits

1. First, let’s take a picture of the ingredients to see how they turn into graham crackers in the end

2. Stir the softened butter with an electric whisk at low speed, add fine sugar and beat with an electric whisk at low speed until smooth;

3. Add the beaten egg liquid in two times, each time until the egg and butter are completely fused, then add another time;

4. Add salad oil and beat evenly with an electric whisk at low speed;

5. Add low-gluten flour and whole wheat flour, stir evenly with a spatula to form a uniform dough;

6. Wrap the dough with plastic wrap and refrigerate for 30 minutes;

7. Roll the dough into a 4mm thick dough sheet and use a mold to carve out the shape on the dough sheet. If the dough is too soft, carve out the shape first and put it in the refrigerator for 5 minutes;

8. Place the biscuit slices on the grill and put them in the air fryer;

9. Air fryer, adjust the temperature to 160℃, and the time to 15 minutes

Tips:

1. Soften the butter at room temperature until it becomes completely soft, and take out the eggs from the refrigerator in advance to warm up.
2. The dough can be wrapped in plastic wrap and rolled into a sheet without stickiness;
3. After the biscuits are baked, use the remaining temperature for another 5 minutes.