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Digestive Biscuits
Nancy Van Ess · food.com · 1999 · Original Recipe
This recipe dates back to Victorian England. the cookies are intended to be quite bland; add 1/2 teaspoon vanilla before adding milk if you desire. originally from "1001 Cookie Recipes".
2
chewiness
3
crispiness
2
cakeyness
3
thickness
2
spread
2
richness
2
sweetness
2
complexity
balancedclassic
Ingredients
flour1.5 cup (210g)
rolled oats0.25 cup (35g)
sugar0.25 cup (35g)
baking powder2 tbsp (25g)
salt0.25 tsp (1g)
butter3 tbsp (43g)
milk2 tbsp (31g)
Total dough weight379g
Process
- Mixing
- creaming
- Butter
- room temp
- Eggs
- none
- Bake Temp
- 400°F (204°C)
- Bake Time
- 10-12 min
- Chill
- None
- Yield
- ~36 cookies
- Sheet Prep
- greased
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 5.8. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 621 recipes in the dataset.
Flour:Fat4.93 (98th percentile)
Flour:Sugar6.00 (100th percentile)
Brown:White Sugar0 (19th percentile)
Egg:Flour0 (11th percentile)
Chocolate:Flour0 (4th percentile)
Fat %11.2 (17th percentile)
Sugar %9.23 (4th percentile)
Hydration0.15 (21th percentile)
Bake Temp400 (98th percentile)
Key Ratios
Flour:Fat
4.93
Flour:Sugar
6.00
Brown:White Sugar
0
Egg:Flour
0
Chocolate:Flour
0
Fat %
11.2
Sugar %
9.23
Flour %
55.4
Hydration
0.15