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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: This recipe for homemade digestive biscuits brings together health and flavor in every bite.
- Wholesome Ingredients: Made with simple, nutritious ingredients that support a balanced diet.
- Perfectly Crispy Texture: Enjoy a satisfying crunch with every bite.
- Versatile Use: Ideal for snacking on their own or as a base for delicious desserts.
This Homemade Digestive Biscuits recipe has been so well-loved on our website, and with this update, it’s now even better. These biscuits are a staple in Ireland and a versatile ingredient in many recipes. We use them as the base for treats like my No-Bake Strawberry Cheesecake Recipe Banoffee Pie Ice Cream (No Machine), and Chocolate Salami, and they’re also perfect on their own with a cozy cup of tea.
IMPORTANT NOTE: This recipe was improved and updated on 9/18/2024, to include explanations of key ingredients, answers to the most frequently asked questions, make-ahead and storage instructions, and Pro Chef Tips.
Table of Contents
- What are Digestive Bisuits?
- Why are They Called Digestive Biscuits?
- Tools You Need
- Key Ingredients
- How to Make Digestive Biscuits
- Gemma’s Pro Chef Tips
- Make Ahead & Storage Instructions
- Are Digestive Biscuits Healthy?
- FAQs
- More Cookies and Crackers
What Are Digestive Biscuits?
Digestive biscuits are a type of semi-sweet, crisp, and crunchy cookie commonly enjoyed in Ireland and the UK. They’re often compared to Graham crackers in the U.S. due to their similar use in recipes, but they have distinct characteristics.
Comparison:
- Texture: Digestive biscuits are crisp like shortbread and equally buttery, while graham crackers have a slightly more grainy texture.
- Sweetness: Both are semi-sweet, but digestive biscuits have a more pronounced buttery flavour.
- Usage: Digestive biscuits can be used interchangeably with graham crackers in recipes, but they add a richer taste.
- Regional Difference: In Ireland, “biscuits” refer to crisp cookies, unlike the soft, bread-like biscuits in the U.S. Digestive biscuits fall into this category of crisp, crunchy cookies, differing from the soft and chewy texture of what Americans typically think of as cookies.
Why Are They Called Digestive Biscuits?
The term “digestive” comes from the 19th century and means that it aided digestion. In 1839, a pair of Scottish doctors invented the digestive. Digestive biscuits were thought to have the same fundamental properties and health benefits you might find in an antacid due to the usage of sodium bicarbonate in the digestive biscuit recipe.
Sodium bicarbonate is the sole ingredient for baking soda. We’ll be using baking powder, which in addition to sodium bicarbonate, also contains monocalcium phosphate and either sodium acid pyrophosphate or sodium aluminum sulfate.
In 1892, Alexander Grant developed and patented the original, prototypical recipe for McVitie’s digestive biscuits.
Tools You Need
- Mixing bowls
- Measuring cups
- Measuring spoons
- Blender (optional)
- Rolling pin
- Cookie cutter (2 ½ inches in diameter)
- Fork
- Cookie sheet
- Parchment paper
- Wire rack
Key Ingredients
-
Whole wheat flour
- Provides the primary structure and texture. Its coarse grind gives digestive biscuits their signature crunch and nutty flavor.
- In Ireland and Europe, coarse-ground flour is easily accessible and used for graham crackers. But in America, the common option is fine ground, which will also work well.
-
Baking powder
- It acts as a leavening agent, helping the biscuits rise slightly and achieve a lighter texture.
-
Salt
- Enhances the flavor of the biscuits and balances the sweetness.
-
Powdered sugar
- Sweetens the biscuits and contributes to the overall flavor. It also helps in browning and crisping the edges.
-
Butter
- Adds richness, flavor, and helps achieve a tender, crisp texture. It also aids in the binding of the dough.
-
Milk
- Moistens the dough and helps bind the ingredients together, making it easier to roll and shape.
How to Make Digestive Biscuits
Prep
- Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper.
Make the digestive biscuit dough
- Mix dry ingredients: Add the flour, powdered sugar, baking powder, salt in a mixing bowl and mix to combine.
- Add fat and liquid: Quickly, working with your fingertips or a pastry blender, rub the butter into the flour mixture until it resembles fine breadcrumbs. Add the milk and work through to form a dough.
Shape the dough
- Turn out on a floured surface and roll to form a smooth dough. (IF your dough seems dry add a little more milk.)
- Using a well-floured rolling pin, roll the dough out to a bit more than ⅕-inch thick and cut into rounds, about 2 ½-inches in diameter. You can keep rolling the scraps together to make additional biscuits.
Bake the dough
- Transfer the biscuits to your baking tray and, if desired, prick the biscuits with a fork to create holes. Bake for 20 minutes until biscuits are pale gold. Let cool on a wire rack.
Gemma’s Pro Chef Tips
- Digestive biscuits are always made with whole wheat flour. For a heartier taste, use stone ground whole wheat flour and for a more delicate biscuit, try white whole wheat flour. For more information about whole wheat flour, see this article.
- In Ireland and Europe, coarse-ground flour is easily accessible and used for graham crackers. But in America, the common option is fine ground, which will also work well.
- You can use a food processor to make this dough: pulse the dry ingredients to mix, pulse in the butter until the mixture resembles coarse crumbs, then pulse in the milk until large clumps form. Press together into a ball, then roll and cut.
- Work quickly when making this dough so the butter stays cold. If the dough seems soft and difficult to work with, refrigerate for 30 minutes before rolling.
- These biscuits can be used in place of graham crackers not only to make a Cookie Crust, but also to make Homemade S’mores!
- Make Chocolate Digestive Biscuits by spreading some Tempered Chocolate onto the baked biscuits once they are cooled.
Make Ahead and Storage Instructions
Make Ahead:
- Dough Preparation: You can prepare the dough up to 2 days in advance.
- After mixing, wrap the dough tightly in plastic wrap and refrigerate.
- When ready to bake, allow the dough to soften slightly at room temperature before rolling it out.
- Freezing Dough: For longer storage, you can freeze the dough for up to 2 months.
- Wrap it in plastic wrap and place it in a freezer-safe bag. Thaw in the refrigerator overnight before using.
- You can also roll, cut and stamp this dough, then freeze the unbaked biscuits in a single layer on a parchment-lined baking sheet. Store frozen biscuits in an airtight container. Defrost for 10 minutes at room temperature before baking.
Storage:
- Room Temperature: Once baked, store the digestive biscuits in an airtight container at room temperature. They will stay fresh and crispy for up to 1 week.
- Freezing Biscuits: You can also freeze the baked biscuits. Place them in a freezer-safe bag or container with parchment paper between layers to prevent sticking. Freeze for up to 3 months. To enjoy, let them thaw at room temperature or warm them in a low oven for a few minutes to restore crispness.
Are digestive biscuits healthy?
Fundamentally a dessert, digestive biscuits won’t magically help accelerate weight loss.
But they are a more nutritious alternative to a standard cookie due to their wholemeal flour contributing fiber and nutrients. Because they still contain sugar and butter, they should be enjoyed in moderation.
FAQs
What is the best way to enjoy digestive biscuits?
- Digestive biscuits are commonly enjoyed with a cup of tea or coffee. They can also be used in recipes or paired with cheese or chocolate for a delightful snack.
- Dunking them in tea softens digestive biscuits, and in Ireland, tea is enjoyed all day long. Even now, living in the States, I keep the tradition alive with a daily tea time at 3 o’clock, where I relax with a cup of Irish tea.
What Can I Make With Digestive Biscuits?
- These can be ground up into crumbs and used in place of Graham cracker crumbs to make no-bake pie crusts for a whole variety of pies and cheesecakes.
- They can also be crushed into larger chunks and added into ice cream or trifles for unbelievable texture and flavor.
Try More Cookies and Crackers Recipes!
- Homemade Biscoff Cookies
- Homemade Graham Crackers
- 3 Ingredient Shortbread Cookies
- Homemade Ladyfingers
- Animal Crackers
IMPORTANT NOTE: This recipe was improved and updated on 9/18/2024, to include explanations of key ingredients, answers to the most frequently asked questions, make-ahead and storage instructions, and Pro Chef Tips.
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Try These Recipes!
How to Make Digestive Biscuits
Ingredients
- 1 ⅔ cups (8 ⅓ oz/236 g) whole wheat flour
- ¾ cup (3 oz/85 g) powdered sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (4 oz/115 g) cold butter, cubed
- ¼ cup (2 fl oz/57 ml) milk
Instructions
- Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper.
- Add the flour, powdered sugar, baking powder, salt in a mixing bowl and mix to combine.
- Quickly, working with your fingertips or a pastry blender, rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs. Add the milk and work through to form a dough.
- Turn out on a floured surface and roll to form a smooth dough. (IF your dough seems dry add a little more milk.)
- Using a well-floured rolling pin, roll the dough out to a bit more than ⅕-inch thick and cut into rounds, about 2 ½-inches in diameter. You can keep rolling the scraps together to make additional biscuits.
- Transfer the biscuits to your baking pan and, if desired, prick the biscuits with a fork to create holes. Bake for 20 minutes until biscuits are pale gold.
- Cover and store in an airtight container for up to 1 week. Freeze the raw dough for up to 1 month.
Recipe Notes
- Digestive biscuits are always made with whole wheat flour. For a heartier taste, use stone ground whole wheat flour and for a more delicate biscuit, try white whole wheat flour. For more information about whole wheat flour, see this article.
- In Ireland and Europe, coarse-ground flour is easily accessible and used for graham crackers. But in America, the common option is fine ground, which will also work well.
- You can use a food processor to make this dough: pulse the dry ingredients to mix, pulse in the butter until the mixture resembles coarse crumbs, then pulse in the milk until large clumps form. Press together into a ball, then roll and cut.
- Work quickly when making this dough so the butter stays cold. If the dough seems soft and difficult to work with, refrigerate for 30 minutes before rolling.
- These biscuits can be used in place of graham crackers not only to make a Cookie Crust, but also to make Homemade S’mores!
- Make Chocolate Digestive Biscuits by spreading some Tempered Chocolate onto the baked biscuits once they are cooled.
Omg, this recipe is the best. I could not stop eating them. I made them for my grandfather’s birthday, he died a few months ago.????????
Great recipe – super easy and delicious, and I’ll definitely make these again! I loved that the dough was so easy to work with and barely needed refrigeration. I did make some substitutions: I didn’t want to use powdered sugar, so I used 109g of honey instead and reduced the milk by half. In the future, I think I’ll reduce the milk by 75%. I also reduced the baking time by a few minutes. The honey flavor goes really well with black tea, and honey has a lower glycemic index than sugar for those who might be concerned about that.… Read more »
Recipe works great, quick to make and tastes just as expected.
My only complaint is the reference to butter on the biscuits!
Everyone knows digestives are custom designed as a delivery vehicle for Nutella 😉
Thanks for posting this!
Hi Gemma, Like everyone else we’re currently on lockdown. Love to try this recipient but only have plain flour and self raising flour in the house. I have fine porridge oats available- can I substitute any of the above or do you have any alternative suggestions?
Thank you, fantastic recipe. I have a real sweet tooth so add 120g icing sugar. These are a real winner. My family love them 🙂
Great recipe this tasted just like the digestive I buy at the store ????????
Delicious biscuits! Next time I’m going to add lemon zest. What do you think?
Hi Gemma, is it possible to cut the sugar in half and still have good results?
Best digestive biscuit recipe I have tried. I felt no need to make any changes. Just the right amount of sweetness, not too much at all. I will use this recipe all the time now instead of searching around for a better one. Thank you!
Great recipe! I melted some semi-sweet chocolate and coated these in that. Rather ashamed to say my family ate the entire batch in one day!