• Mix the dry ingredients in a bowl, then add milk and cold butter in chunks.
• If you want to add chocolate chips, now is the right moment.
• Mix first with the help of a spatula, then with your hands for some minutes.
• Transfer the dough to a clean surface and continue kneading. Do not give in to the temptation to add more liquid. The amounts are right; you need a bit of patience. Knead until the mixture is smooth for about 3 to 5 minutes.
• Preheat the oven to 180C (356F) degrees.
• Roll out the dough with a rolling pin to about 4mm in height, and cut out rounds.
• Stamp the characteristic decorative holes with the help of a wooden toothpick.
• Place on a baking sheet covered with kitchen paper and bake in a preheated oven for about 15 minutes or until the cookies take on color. After about 10 minutes, when they are just about done baking, turn them over with a spatula so that they turn golden brown on both sides. When removed from the oven, the cookie should be evenly golden.
• Gently transfer the cookies to a wire rack until completely cooled. The Digestive becomes crisp as it cools out of the oven.

Food tips

• Pay attention to baking. From my mistakes, I have learned that the thickness of the cookie changes the baking time. If your cookies are about 2-3mm, bake them for 7-8 minutes and then check. If they are about 5mm, you may need more time than I indicated.
• If you don't have oatmeal flour, you can grind some natural oatmeal flakes in the blender. From 100 g of flakes, you will get coarse, rustic flour, perfect for these cookies.