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How to Make Digestive Biscuits

4.25 from 16 votes
From a tea time snack to entire pie crust, my Digestive Biscuits recipe is as versatile as it is delicious and can be made in no time.
A Digestive Biscuits Recipe

Hi Bold Bakers!

I’ve wanted to make Homemade Digestive Biscuits for you for a long time now because they are a very popular biscuit in Ireland and used in many recipes. We use them for the base of Cheesecakes like my No-Bake Strawberry Cheesecake or in biscuit cake like my Chocolate Salami. They are also enjoyed simply with a cup of tea.

In my house, we used to put butter on them which I think is a personal choice.

What are Digestive Biscuits?

Digestive biscuits are used in a similar way as graham crackers in the U.S. They are best described as a whole wheat shortbread, and are crisp like shortbread and equally as buttery. Biscuits in Ireland are not the same as the soft American biscuits, they are a cookie. However, cookies can be soft and chewy whereas biscuits are mostly crisp and crunchy, with no softness.

When to Eat Digestive Biscuits

Biscuits are made to be enjoyed with a cup of tea. Dunking them in your tea is what softens them. The Irish are a nation of tea drinkers. Tea is consumed morning, noon, and night in my house. Even living in the States now I still carry on the tradition and have tea time every day around 3 o’ clock. I sit down, watch my stories, and have a cup of Irish tea.

What Can I Make with Digestive Biscuits?

I love making homemade versions of baked good that are commonly bought in the store. I have a fantastic recipe for Homemade Graham Crackers that taste just like the real thing. In the case of these Digestive Biscuits, they can be ground up into crumbs and used in place of Graham cracker crumbs or shortbread cookies to make no-bake pie crusts for all kinds of pies and cheesecakes.

They can also be crushed into larger chunks and added into ice cream or trifles for incredible texture and flavor.

Homemade Digestive Biscuits baked and on the pan.

Are Digestive Biscuits Good for You?

As far as cookies and biscuits go, these are a dessert with benefits. The whole wheat flour that is the base of these cookies makes for nutty rich flavored but also have added fiber and nutrients. But it’s still dessert.

How to Store Digestive Biscuits

My Digestive Biscuits will last for 3-4 days. To keep them fresh, just cover and store them in an airtight container at room temperature. They are so good the next day and are the perfect mid-day pick-me-up or late night treat!

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Gemma's Digestive Biscuits Recipe

4.25 from 16 votes
From a tea time snack to entire pie crust, my Digestive Biscuits recipe is as versatile as it is delicious and can be made in no time.
Author: Gemma Stafford
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
From a tea time snack to entire pie crust, my Digestive Biscuits recipe is as versatile as it is delicious and can be made in no time.
Author: Gemma Stafford

Ingredients

  • 1 2/3 cups ( 8 1/3oz/236g) whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3/4 cup (3oz/85g) powdered sugar
  • 1/2 cup (4oz/115g) butter, cubed
  • 1/4 cup (2floz/57ml) milk

Instructions

  • Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper.
  • Combine the flour, baking powder, salt, and sugar in a mixing bowl and mix to combine the ingredients.
  • Quickly, working with your fingertips or a blender, rub the butter into the dry ingredients until the mixture resembles 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 1/8 inch thick and cut into rounds, about 2 1/2 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. 

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sweetcakes22

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Comments & Reviews

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Janice Mauger
Guest
Janice Mauger
11 hours ago

I am wondering if you have a recipe for ARROWROOT BISCUITS?. This recipe for DIGESTIVE BISCUITS looks great, hope to give it a try!!🥰

Scranman
Guest
Scranman
1 month ago

The dough in this recipe was super sticky when I made it. I feel like 2oz milk is quite a lot when added all at once. But I re floured the dough somewhat, and then used a lot of flour on my surface and they came out great.

Good recipe, possibly needs tweaking on method.

Fitri nurwanti
Member
Fitri nurwanti
2 months ago

Hi gemma, can i not to use sugar for this recipe? Or i have to change with another ingredient?

sweetcakes22
Member
sweetcakes22
4 months ago

Hi Gemma, made your digestives today and they came out lovely, nice snap when you bite into them and nice and crunchy. Now to make a cup of tea to dunk them in!!

Mir Nasim Tabassum
Guest
Mir Nasim Tabassum
4 months ago

Hi Gemma,
I love your recipes. I would like to make these digestive cookies. Don’t know how would I write ‘ Digestive Cookies’ on raw cookies. Please suggest me something. If you share a video on tube on it I would be very grateful to you.

Lynda
Guest
Lynda
4 months ago

Can the milk be replaced with water or almond milk?

Member
Margaret Lawson
4 months ago

I am in USA for a holiday, staying at my friend’s. I tried making your banana bread but didn’t sieve my ingredients with the result there were bits of baking powder in the finished result. Will definitely sieve in future. X

Jeff
Guest
Jeff
4 months ago

Hi Gemma,
I read Adrian Mckinty ‘s books about Sean Duffy, an Irish detective. Digestive biscuits were always offered wherever the detective went. I wanted to know how to make them and here you are! Can’t wait to try this recipe! Thanks!

Shaz
Guest
Shaz
4 months ago

Thanks Gemma!
By the way, do you have any substitute recipes for buttercream? I find it takes too long to make.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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