Homemade digestive biscuits

Ingredients 

• 1 1/3 cup oat flakes
• 1 cup wholemeal flour from emmer wheat
• 1/3 cup brown sugar
• ½ cup Pdo Messara Extra Virgin Olive Oil "Golden Creta Savouidakis"
• 1 tsp. baking powder
• 1 pinch of salt
• 1 ½ tbsp. crushed flax seeds
• ¼ cup (60 ml) milk, 2% fat

Execution

• Put the oat flakes in the food processor and beat for 2-3 seconds to lightly grind them.
• Add the rest of the ingredients except for the milk and stir until homogenized, for approx. 10 seconds. 
• Add the milk little by little, until the dough starts to form. You may not need to use all of it. 
• Remove the dough from the processor, shape it by hand once or twice, then shape it into a ball. 
• Wrap it in cling film and put it in the fridge for approx. 1 hour. 
• Preheat the over to 160°C (convection function) and line a baking tray with greaseproof paper.
• Place the dough between two papers and roll it out with a rolling pin. Make it approx. 6 mm thick.
• Cut the biscuits using a biscuit cutter with a diameter of 6 cm and place them on the tray.
• Bake them for approx. 12-15 mins, until their edges start to brown.
• Remove them from the oven and allow them to cool off for 10 mins, then place them on a grate to let them cool off completely.