Super delicious homemade Digestive biscuits

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Homemade digestive biscuits
Homemade digestive biscuits

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

whole meal presence but instead of including it into our diet we should consider it as healthy treat ☺️

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.

Digestive biscuits
Digestive biscuits

Preparation time: 35 mins
Baking time: 20 – 25 mins
Baking equipment used: 2 large baking trays
Makes about 24 biscuits

Ingredients :

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

Method :

✏️ 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.

Maple syrup
Maple syrup
  • 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.
Digestive biscuits
Cut the rolled dough into circles
  • 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.
Baked digestive biscuits
Baked digestive biscuits

Check the Eggless Orange cookies for tips & tricks for baking perfect cookies. Have you yet tried my Nutty & Fruity Biscotti or Cheddar & Poppy seeds crackers?

Digestive biscuits
Digestive biscuits

Try the recipes and share you feedback. Would love to hear from you.

J xx

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Jayshree

A self-taught baker and an iPhone photographer who believes passion is the necessary ingredient in baking and every step must be savoured and enjoyed! I feel baking is therapeutic and easy. All you have to do is to gather your ingredients, measure them, mix them with a pinch of love and let the magic work!! Thank you for stopping by and going through my work. Let me know how you find them? All inputs and suggestions are highly appreciated. Thanks!

14 thoughts on “Super delicious homemade Digestive biscuits”

  1. Hey J …my cookies go hard..even if i follow the process..can u guide me here pls..i normally keep it at 180deg with heat on up and down. Take them out once they are slight brown…

    1. Hi pretz, probably you are baking on higher temp for longer time. I think you have got a fan assisted oven so instead of baking at 180 lower the temperature to 160. Bake till they start changing colour. Just slightly brown at the edges but not in the middle. When you take them out they will appear a bit soft but will become crispy after cooling down to room temperature. Pls check my eggless orange cookies post for more tips and tricks .

    1. Umm I guess you are either making fat cookies or need to bake a lil more. Or the amount of butter is more. Try adding a lil baking soda, make thinner cookies and see how they turn out.

  2. Hi , I had tried yr digestive cookies yesterday but the dough was not soft but very crumbling n can’t roll. The taste of the cookies were rather dry . Instead of Marple syrup I used honey. Maybe my wholemeal flour was not correct type? Could u advise me on this.

    1. Hi Angie, did you keep the dough in the fridge to chill? You would not be able to roll without chilling it. And if you did, then only possibility is the more husk in your wholemeal flour. If that’s the case then I would suggest you to use little milk to bind the dough together. Hope you will give a one more try.

  3. Hi , I baked these digestive biscuits today….. I actually prepared the dough last night and made the biscuits today morning and it came out well…it wasn’t too sweet, so dusted some icing sugar on top and it tastes yummy. Thanks for the recipe. I am new to baking and already loving it…. looking forward to trying out other recipes posted by you. Thanks again

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