Anise Seed & Orange Digestive Biscuits
These anise seed and orange digestive biscuits are a perfect after meal treat to settle the stomach, ease heartburn, and fend off a sweet tooth!
- 1 cup all purpose flour
- 1 cup graham flour whole wheat can be substituted
- 1 tsp baking powder
- 1/2 cup brown sugar firmly packed
- 1 tbsp orange zest freshly grated
- 1 tsp anise seed not star anise, fennel would be an acceptable substitute
- pinch sea salt
- 8 tbsp butter cubed and softened to room temp.
- 3/4 cup milk
Preheat oven to 350 degrees F.In the bowl of a food processor, pulse flours, baking powder, sugar, salt, anise seed and orange zest until well mixed. Pulse butter into flour mix until it resembles a coarse meal. Add milk and pulse until a cohesive dough forms. If you don't have a food processor, mix dry ingredients, cut in butter, then add milk and stir until a dough ball forms.Turn dough out onto a well floured surface. Without overworking the dough, form two dough balls and flatten each to a small disk. Wrap in plastic and chill in refrigerator for at least 30 minutes.Meanwhile, preheat oven to 350 and line cookie sheets with parchment paper or silicone mats . Return dough disk to well floured surface and roll out to about 1/8" thick. Using an approximately 2 1/2" cutter, stamp out individual cookies and transfer carefully to lined baking sheet. Scraps can be collected and re-rolled for more biscuits. Dock 3-4 times with the tines of a fork to prevent puffing in the oven.Bake for 15-20 minutes or until lightly golden, rotating about halfway through cook time to ensure even browning. Cool for at least ten minutes on tray, they transfer to a wire rack to continue cooling. Do not under bake. These biscuits are best cooked until firm for a cracker-like snap.