From a tea time snack to entire pie crust, my Digestive Biscuits recipe is as versatile as it is delicious.
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.
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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- 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
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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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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