Digestive Biscuits - Quick & Easy

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour adds a nutty flavor while being a healthier alternative.

Preheat the oven to 180°C (350°F) or 160°C with a fan.

Line a couple of baking trays with parchment paper.

In a food processor, combine wholemeal flour, icing sugar, salt, and baking powder and blitz until combined.

Add cold unsalted butter to the dry ingredients and blitz until the mixture resembles coarse sand.

Add most of the milk, holding back a teaspoon, and blitz until it starts to clump together.

If the mixture seems too wet, add a little more flour (about a teaspoon and a half) to achieve a moist but not overly wet dough.

Flour your surface and roll out the dough to a thickness of about 5 millimeters (just under a quarter of an inch).

Use a 7.5 cm (about 3 inch) round cookie cutter to cut out biscuits and re-roll the excess pastry to make more.

Transfer the cut biscuits onto the prepared baking trays.

Use the end of a skewer to poke holes into the biscuits, optionally using a letter stamp to impress the word 'digestive'.

Bake the biscuits in the oven for 15 to 20 minutes, checking until the edges begin to color.

After 18 minutes, remove the biscuits from the oven when they are browning around the edges and transfer them to a wire rack to cool.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens