There’s nothing like a biscuit with a dual purpose. You can eat these just as they are - crunchy, nutty (in a no-nuts kind of way) and wholesome – but because they’re not too sweet they make a fine match with cheese. This was how I preferred them. A thick smear of good butter (shall I mention Lewis Road again?) and a wedge of Double Cream Brie and it was all good. So good I had another, and then another. It reminded me of eating McVitie’s digestive biscuits with butter and cheddar, which I sometimes still do. Thankfully I don’t have my mother’s fondness for blue cheese and jam toppings but you're welcome to go ahead and try that too!
I thought it especially nice to have home baked biscuits with cheese instead of the ubiquitous rice crackers, which I used like but now find I’m getting heartily sick of.
On top of their versatility the bran biscuits are easy to bake and quick to rustle up. Some time I should try making my own oat biscuits too.
Crunchy bran biscuits
100g butter, softened
1/3 cup sugar
¼ cup milk
1 cup standard flour
1 cup wheat bran
3 tsp baking powder
Preheat oven to 180°C
Lightly grease two baking trays or line with baking paper.
Beat the butter, sugar and milk together until well mixed.
Stir in the flour, bran and baking powder and bring together to form a dough.
Turn the dough onto a floured surface. At this stage, because I wanted oblong shaped biscuits, I shaped the dough into a log which I then “squared off” on four sides and cut into thin slices (I have to admit this was a bit fiddly). If you prefer, roll out the dough with a rolling pin to about 2mm thick and use a biscuit cutter to cut into round shapes.
Place the biscuits on the trays and bake for approximately 20 minutes or until crispy and brown.
Transfer to a cake rack to cool.