Digestive biscuits

I particularly love making (and eating also) cookies! And the number of recipes for cookies published on the blog so far are a clear demonstration of this passion of mine.
Excluding few types that I really don't like, I hardly can say no to a cookie, be it simple or of a rich and more sophisticated variety.

I'm not a big fan of store bought cookies (indeed not only cookies); as I have already said in previous posts, two are the main reasons for which, when possible, I prefer to make from scratch as many foods as possible: the first is that it is not possible to know the quality and origin of the ingredients used in industrial stuff and the second is the presence, in all store bought products, of additives (only few of which are necessary for hygienic or conservation reasons) and flavors, in most cases artificial (that usually taste good but are not the real, natural flavor of what we are eating).
Anyway there are few industrial products that I continue to buy, because I like them no matter what they are made of. And one of these are Digestive biscuits. I've always liked their rustic texture, as well as the sweet-savory taste: simple things can sometimes be very pleasant and enjoyable.
But recently I started thinking of making them on my own: considering how simple they seem to be, they are probably also easy to make at home, I thought. And I was right.

Oat flakes and buttermilk bread

Bread is never missing on my table. I think that it is a fundamental component of every single meal, from breakfast (but I confess that for breakfast I prefer a sweet baked good) to dinner. And something I really love is to have in the bread basket a mix of different bread varieties: when I dine out I appreciate restaurants serving an assortment of breads. hopefully homemade, as well as I like to prepare more than one type of bread when we have guests at home. But even a "regular" weekday family dinner is more pleasant with two or three different kinds of bread to choose from.
And...in the continuous search for new, diverse types of bread...I made this one, which is really peculiar but absolutely worth trying: no-kneading required, just a long rest; buttermilk as a main ingredient (and I really like the texture of breads made with buttermilk); and oat flakes substituting part of the flour. The result is a moist, rich, flavorful and original bread perfect for lunch or dinner with salads and soups, but also for breakfast with butter and jam or honey, better if lightly warmed in the oven.