Digestive Biscuits
Wholesome and nostalgic, these homemade Digestive Biscuits are the perfect combination of simplicity and flavor. Made with nutrient-rich whole wheat flour and finely ground oats, these classic British biscuits offer a delightfully crisp texture and a subtle sweetness from brown sugar. Elevated by a touch of baking powder and a pinch of salt, the dough comes together effortlessly with chilled butter and just enough milk to create the perfect crumbly consistency. With their easy-to-follow preparation and warm, golden bake, these biscuits are ideal for tea time, snacking, or as a base for no-bake desserts. Plus, they store beautifully, making them a convenient addition to your homemade pantry staples. Get ready to enjoy a batch of these timeless treats fresh from your oven!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Whole wheat flour
- 50 grams Oats (finely ground)
- 125 grams Unsalted butter (cold, cubed)
- 50 grams Brown sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 tablespoons Milk (cold)
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine whole wheat flour, ground oats, brown sugar, baking powder, and salt. Stir until evenly combined.
Add the cold, cubed butter to the dry ingredients. Rub the butter into the mixture using your fingertips until it resembles coarse breadcrumbs.
Gradually add the cold milk, 1 tablespoon at a time, and mix until the dough comes together but is not overly sticky.
Lightly flour a clean surface and roll out the dough to about 3–4mm (1/8 inch) thickness.
Using a round biscuit cutter (approximately 6cm or 2.5 inches in diameter), cut out circles and place them onto the prepared baking sheet, leaving a small gap between each biscuit.
Prick the surface of each biscuit lightly with a fork to create a classic digestive biscuit pattern.
Bake in the preheated oven for 12–15 minutes, or until the edges are lightly golden.
Remove from the oven and let the biscuits cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container for up to 1 week.
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 1685 mg | 73% | |
| Total Carbohydrate | 231.5 g | 84% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 51.6 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 192 mg | 15% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1124 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
