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4.57 from 437 votes
A stack of Digestive Biscuits are in a warm golden brown color, indicating a baked and wholesome quality. The texture appears slightly rough, showcasing the crumbly nature of the biscuit. Served with tea.
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Digestive Biscuits Recipe
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 

From a tea-time snack to an entire pie crust, my Digestive Biscuits recipe is as versatile as it is delicious and can be made in no time.

Course: Dessert
Cuisine: Irish
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

  1. Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper.

  2. Combine the flour, baking powder, salt, and sugar in a mixing bowl and mix to combine the ingredients.

  3. 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.

  4. Turn out on a floured surface and roll to form a smooth dough. (IF your dough seems dry add a little more milk.)

  5. 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.

  6. 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.

  7. Cover and store in an airtight container for up to 1 week. Freeze the raw dough for up to 1 month.