Learn how to make a Digestive Biscuits Recipe healthy with simple ingredients. Perfectly crispy and healthy for snacking or baking.
- 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) butter , cold and cubed
- ¼ cup (2 fl oz/60 ml) whole milk , at room temperature
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Preheat the oven to 325°F (165°C) Fan assist. Line 2 cookie sheets with parchment paper.
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In a large bowl whisk together the flour, powdered sugar, baking powder and salt.
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Using 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. (IF your dough seems dry add a little more milk)
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Turn out on a floured surface and roll to form a smooth dough.
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Roll the dough out to an ⅛-inch thick and cut into rounds, about 3-inches in diameter. You can keep rolling the scraps together to make additional biscuits.
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Transfer the biscuits to your baking pan and, if desired, stamp and prick the biscuits with a skewer to create holes.
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Bake for 18-20 minutes, until biscuits are lightly golden.
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Allow to cool completely before enjoying. Store in an airtight container for up to 1 week.
- 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.