Digestive biscuits

Instructions

1. In a mixing bowl, combine both flours, the baking powder, sugar and salt.
2. Add the cold butter cut into cubes and rub in with your fingertips until the texture resembles breadcrumbs.
3. Add the malt syrup, egg and milk to form a smooth dough without overworking it.
4. Wrap it and let it rest for 30 minutes in the fridge.
5. Roll out the dough to 4 mm thick and cut out rounds 7 cm across with a cutter.
6. Prick each biscuit with a fork so they don't puff up.
7. Place them on a baking tray and bake for 12 minutes at 180 °C (gas mark 6), until the bottoms are golden.
8. Let cool on a wire rack. If you like, coat them with melted chocolate and let it set.