Ad7 wrote:If anything I'd want more biscuit. My favourite being those little hovis digestive biscuits shaped like a loaf, with a slice of mature cheddar on top
If (and it's probably a big if) you like to cook then I'd recommend making these.
River cottage spelt digestive biscuits
We make these in two slightly different ways: follow this recipe for a digestive to serve with cheese, or reduce the sugar to 100g to create a slightly less sweet biscuit for pâtés. Makes about 30.
250g spelt flour 250g medium oatmeal 250g cold, unsalted butter, cubed 125g soft light brown sugar a generous pinch of salt 1½ tsp baking powder 10-20ml milk
Put everything except the milk in a food processor and blitz until the mixture resembles coarse crumbs. Tip into a bowl, then add just enough milk to bring it together into a firm dough. This uncooked dough will keep in the fridge for several days (as long as the milk in it remains fresh).
This makes a very firm, solid dough and, if it's been in the fridge, it will be rock hard, so let it come to room temperature before rolling. Preheat the oven to 160C/325F/gas mark 3 and lightly grease two baking sheets. Put the dough between two sheets of clingfilm or baking parchment, and roll out until 2-3mm thick. Work quickly because it can become sticky as it warms up (return it to the fridge for a bit if this happens). Use a plain round cookie cutter to stamp out the biscuits. Arrange on the baking sheets and bake for 10-12 minutes, until pale golden and just beginning to turn brown around the edges. Leave to cool, then store in an airtight container.
Imagine a hovis biscuit but about 10 x nicer. Well worth the effort.