Homemade digestive biscuits

Homemade digestive biscuits


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



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.