We are home bakers with no formal training, so most of our recipes come about as the result of trying a bit of this and a bit of that.
I came across a book called Ratio by Michael Ruhlman in which he says: “When you know a culinary ratio, it’s not like knowing a single recipe, it’s like instantly knowing a thousand.” His ratio for a basic cookie dough is one part sugar, two parts fat, three parts flour. I loved the idea, so we set about trying it out and our take on digestive biscuits was born. These are so simple to make — especially in a food processor.
Makes 8 biscuits
100g caster sugar
200g unsalted butter, straight from the fridge, cut into
