They are soft, they are crumbly, they are DELICIOUS, they are Semi-sweet, they are Guilt-free, they are how digestive biscuits should be!!!
Digestive biscuits are my favourites and I believe homemade biscuits are always better than the shop bought ones. Many would think that the term ‘digestive’ in Digestive biscuits is mainly because these crumbly cookies help in digestion. But it’s not like that. Yes, they are full of fibres because of oats and
This recipe is inspired from Davina McCall’s recipe from her book Davina’s five weeks to Sugar free. The flapjacks (oats bar) recipe was also inspired from the same book.
Here, in this recipe, she has used Maple syrup to sweeten the biscuits. Maple syrup is a syrup made from the sap of Maple trees. This syrup is used in baking for its distinctive flavour. When you buy, look for the maple syrup not ‘maple flavoured syrup’. You can substitute the syrup with honey here. Maple syrup is less sweeter than the honey, so the biscuits are very mildly sweet, perfect for those who like semi sweet biscuits.
Preparation time: 35 mins
Baking time: 20 – 25 mins
Baking equipment used: 2 large baking trays
Makes about 24 biscuits
200g or 1 1/3 cups wholemeal flour (aata), plus extra for dusting the work surface
200g or 2 cups rolled oats
1 teaspoon baking powder
pinch of salt
200g unsalted butter, chilled and cut into cubes
1/2 cup maple syrup or honey
✏️ Put the flour, oats, baking powder and a pinch of salt in a food processor or mixer and give them blitz just for 2-3 times to turn them into a coarse mixture. Take it out in a mixing bowl and add the butter. Mix them with your finger tips until the mixture resembles fine breadcrumbs.
- Add the maple syrup and mix them gently until everything comes together as a dough. Don’t worry if it’s very soft, as it will firm up in the fridge. Wrap the dough in clingfilm and chill it in the fridge for at least an hour.
- Preheat the oven to 190 degrees C.
- Line 2 baking trays with baking parchment. If you want you can bake half of the biscuits in one batch and bake another batch next day. In that case, keep the rest of the dough in the fridge and take out atleast 30 minutes before baking.
- Now halve the dough, then re-wrap one half and put it back in the fridge.
- Sprinkle the work surface generously with flour. Roll out the dough into thickness of 3.5-4 mm. Then cut out circles using a cutter or bowl about the size of a digestive biscuit. Re-roll the dough making sure you use plenty of flour to prevent sticking. You should be able to make 12 biscuits.
- Take out the rest of the dough from the fridge and make another batch of biscuits. Place the biscuits on the baking trays.
- Bake the biscuits for 15 – 20 minutes until they’re golden brown and crisp. It took me 22 minutes to bake them perfectly but time may vary according to the oven. Keep a very close eye on them, as they can get over baked very quickly.
- Remove the biscuits from the oven and quickly transfer to a wire rack to cool.
- Store them in an airtight container.
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