I've been a long-time fan of digestives. I don't know what they're "supposed" to taste like, exactly, but since I thoroughly enjoy the McVitie's brand, that has become my ideal. They're very short, not too sweet, with a nubbly texture and a little bit of salt just on the tongue. But they're also expensive. So when I found a recipe for digestives years ago by Marion Cunningham (from whom delicious things issue), I gave it a go. Unfortunately, her recipe fell far short of expectation. (I think it was the egg. From now on I vow to spurn any digestive recipe containing egg.)
I've been intending to have a Digestive Bake-Off in order to find a recipe with that perfect balance of shortening, sugar, and salt and just the right crumbly texture. This month's challenge gave me a chance to make some headway, at least with one recipe. I tried to follow it faithfully, since you can't compare recipes if you start mucking with them. I must confess, though, that on seeing the recipe contained no salt I knew that they would not pass muster. Therefore, I changed the butter to salted. I also made only one quarter of the recipe, which could have altered the proportions slightly due to the smaller margin of error.
Here's what I used:
Baked at 350°F for 15 minutes, the thinner ones over-browned on the edges. Yield: 8.
Original recipe: English Digestive Biscuits via King Arthur Flour