Digestive biscuits? Almost!

Digestive biscuits are one of the most popular commercially-baked biscuit varieties in the UK. The name Digestive derives from its high content of baking soda as an aid to food digestion. Digestives are not overly sweet and here in Italy are often used in cheesecake preparations. I personally like their taste, but in the last few years I eliminated a lot of store bought products and started to prepare my own. I prefer to know what the ingredients are and where they’re coming from. Thus, I’ve started making my own digestive biscuits too.

I found this recipe in a site that I often visit for its healthy recipes and interesting posts, and thought they would have been ideal for my breakfast. The original recipe Sonia found used whole wheat flour, but she changed it to whole rye flour, which I also prefer. Oat bran adds a depth and a rustic consistency to the biscuits.
Digestives are not exactly the same as the store bought ones but close enough and I should add much healthier. I added a tiny bit more sugar and also a pinch of baking soda to give the biscuits that tingly sensation that is typical for them. Continue reading

Corn and spelt cookies coated with chocolate

The other day I cleaned and re-organized my pantry and needless to say I found myself with too many open packages of different types of flour. I had better start using them before it gets too warm, so today I chose to use corn and spelt flour and make cookies which I was craving.

I got this recipe from my mom a long time ago. I copied it because I really liked the cookies, and then I let the recipe sit for several years without ever thinking about making it. I do this a lot with some of my recipes. I collect them knowing that some day I’ll try them, but not right away. Then one day out of the blue I know it’s time for one of them. Today when thinking about the corn flour I had to use, this recipe immediately came to mind. Continue reading

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