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How to Make Digestive Biscuits

4.63 from 196 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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Digestive Biscuits Recipe

4.63 from 196 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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Hazel
3 months ago

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.👍🏻

Antony
Antony
8 months ago

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!

Tanya
Tanya
5 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 »

Stella
Stella
5 months ago

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?

Sally
Sally
4 months ago

Thank you, fantastic recipe. I have a real sweet tooth so add 120g icing sugar. These are a real winner. My family love them 🙂

Tamika W
Tamika W
4 months ago

Great recipe this tasted just like the digestive I buy at the store 👍🏼

Nicole
Nicole
4 months ago

Delicious biscuits! Next time I’m going to add lemon zest. What do you think?

sony
sony
9 months ago

Hi Gemma, is it possible to cut the sugar in half and still have good results?

Ursh
5 months ago

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!

Elizabeth
Elizabeth
7 months ago

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!

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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 my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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