About this recipe:Here's a variation on traditional digestive biscuits that we like - add some toasted sesame seed and lemon zest and you have a new flavour. This dough is made and kept in the fridge or freezer so that you can slice and bake as you need the biscuits. It will keep for 4 days in the fridge, or up to 2 months in the freezer.
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Method Prep:45min › Cook:12min › Ready in:57min
Toast the sesame seeds in a dry frying pan over medium heat until golden, about 5 minutes. Set aside to cool.
Sift the wholemeal flour, baking powder, salt and bicarbonate of soda into a mixing bowl, tipping in any bran left in the sieve. Add the oatmeal, bran, sugar and lemon zest and mix well to combine.
Add the butter and rub it in with your fingertips until the mixture resembles breadcrumbs. Add 3 tablespoons of the milk and stir it in well so the mixture comes together to form a soft dough. If the mixture is a little dry, add the remaining milk.
Turn the dough out onto a sheet of greaseproof paper and shape it into a log about 25 cm long. Wrap the paper round the dough and roll it gently back and forth to make a smooth shape. Twist the ends of the paper together to seal. Chill the dough for about 30 minutes, or up to 4 days.
Preheat the oven to 190 C / Gas 5.
Unwrap the dough and, using a very sharp knife, cut it across into slices 8mm thick. Use the greaseproof paper to line a baking tray, and place the biscuits on it.
Bake in the preheated oven until lightly browned, about 12 minutes. Transfer the biscuits to a wire rack and leave to cool completely.