Digestive cookies

Ingredients

• 90g whole wheat flour - sifted
• 40g all-purpose flour - sifted
• 20g almond powder or almond praline powder (homemade)
• 80g butter - at room temperature
• 1/3 tsp baking powder
• 1/4 tsp fine salt
• 30g cold milk
• 65g confectioner's sugar
• 1 tbsp maple syrup

If you use almond praline powder (homemade), then remove 1 tbsp confectioner's sugar from the ingredients.

Instructions

• 1. Preheat the oven to 190 C degree.
• 2. Sift the whole wheat flour, all-purpose flour, almond powder (or praline powder), confectioner's sugar, baking powder and salt into a medium bowl. Set aside.
• 3. In a another medium bowl, cream together the butter and the sugar together with a hand mixer at medium-high speed until smooth.
• 4. Pour milk into the butter mixture little by little, mix well using a hand mixer at low speed.
• 5. Add sifted flour mix into the butter mixture and stir it until just combined with a spatula. Put the dough in the fridge for at least 2 hours.
• 6. Grab the small quantity of cookie dough out of the fridge and place onto a well-floured surface and roll out dough to approximately 5 to 7 mm thickness using a well-floured rolling pin. Cut into rounds with cookie cutter. Move the cookies to the baking sheet you prepared.
• 7. Bake for 12 to 13 mins or until pale brown. Let the cookies cool down on wire rack. I like the cookie to be crispy, I leave them in the oven around 15 minutes. Storage in an airtight tin.

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