Wholemeal spelt and oat biscuits, also known as digestive biscuits are our favourite tea biscuits after ginger nuts. They can also be prepared vegan with vegetable oil and oat milk instead of butter or milk. Not only are they super crispy, they're also healthy. I can only recommend them to everyone. But beware! They are addictive. You will never buy them again, you will want to make these wholemeal spelt and oat biscuits yourselves from now on.
250 grams of wholemeal spelt flour
250 grams of fine oat flakes
1 teaspoon of baking powder
172 grams of oil (e.g. rapeseed oil)
100 grams of raw cane sugar
2 teaspoons of sea salt
1-5 tablespoons of oat milk
1. Mix the flour with the baking powder in a large bowl.
2. Lightly chop the oat flakes in an almond grater and combine it with the spelt flour.
3. Add the salt, sugar and then the oil and mix well with your hands.
4. To make it stick together even better, you can pour 1 tablespoon of oat milk onto the mixture and bring it all together with your hands.
5. Put the mixture on a floured working surface and carefully roll it out to a thickness of 5 mm with a floured rolling pin.
6. Cut out 52 biscuits with a round biscuit cutter.
7. Bake them in the preheated oven, on lightly oiled baking trays, at 200°C for about 12-14 minutes.
8. Let the biscuits cool down and enjoy them with a good cup of tea.
Tip: If the dough does not hold together well, you can also put it in a blender and gradually add more tablespoons of oat milk whilst stirring, until it is no longer crumbly.
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