This classic take on an after-dinner digestive biscuit is entirely gluten free thanks to Janie's Mill Oat Flakes and Oat Flour. These biscuits are hearty and not too sweet while still yielding a satisfying buttery crumbliness. Leave them plain, or add a thin layer of dark chocolate on top for the perfect indulgent snack. 

Yield: 24 biscuits

Total Time: 30 minutes

Ingredients

• 3 Tablespoons whole milk
• 1 teaspoon molasses
• 3 1/3 cups (300 g) Janie's Mill Oat Flakes (rolled oats)
• 3/4 cup (80 g) Janie's Mill Oat Flour 
• 1/3 cup (70 g) dark brown sugar
• 3/4 teaspoon fine sea salt
• 1/2 teaspoon baking soda
• 3/4 cup (1 1/2 sticks, 175 g) unsalted butter, cold

Instructions

1. Preheat the oven to 350° F and line two baking sheets with parchment paper.
   
2. In a small bowl, stir together the milk and molasses.
   
3. Blend the rolled oats in a food processor until finely ground. Add the oat flour, brown sugar, salt, and baking soda and process until well combined. Cut the butter into ¼-inch cubes. Add the butter and process until sandy. Add the milk-molasses mixture and process until the dough starts to come together.
4. Turn the dough out onto a work surface and knead a few times to bring it together into a cohesive mass.
   
5. Divide the dough into about 24 balls roughly two tablespoons in size. Roll the dough balls between your hands, then flatten the ball into a disk on the prepared baking sheet with the palm of your hand. The cookies won't spread very much in the oven so they should be very thin, about ¼-inch thick (see photo above).
   
6. Bake for 7 minutes. Rotate the pans from back to front and switch their positions on the top and bottom racks. Bake for 7 to 9 minutes more, or until the cookies are golden brown on the bottom and a light golden brown on top.
   
7. Cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
8. After the cookies have cooled, you may melt some chocolate and spread it over the top of each cookie for a little extra richness!