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Last updated: 20 May 2010

Digestive biscuits

Recipe by: Norma MacMillan  |  Photo by: Reader's Digest
  • (1)
  •   Easy  
  • Ready in: 57 mins
Digestive biscuits
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  • Prep: 45 mins  Cook: 12 mins
  • Serves: 25
Have a go at making these old favourites yourself! They are sliced from a long piece of dough, which you can make ahead and store in the fridge or freezer. Bake the biscuits all at once or in batches, keeping the remainder of the dough chilled. It will keep for 2 months in the freezer.

Recipe provided by:

Reader's Digest | Beautiful Baking

Ingredients

150 g (5½ oz) plain wholemeal flour
1 tsp baking powder
½ tsp salt
½ tsp bicarbonate of soda
30 g (1 oz) medium oatmeal
20 g (¼ oz) bran
100 g (3½ oz) dark muscovado sugar
50 g (1¼ oz) unsalted butter, cut into small pieces
4 tbsp milk, or as needed

Preparation method

1. Sift the flour, baking powder, salt and bicarbonate of soda into a mixing bowl, tipping in any bran left in the sieve. Add the oatmeal, bran and sugar, and mix well to combine.
2. Add the butter and rub it in with your fingertips until the mixture resembles breadcrumbs. Add 3 tbsp of the milk and stir it in well so the mixture comes together to form a soft dough. If the mixture is a little dry, add the remaining 1 tbsp milk.
3. Turn the dough out onto a sheet of greaseproof paper and shape it into a log about 25 cm (10 in) long. Wrap the paper round the dough and roll it gently back and forth to make a smooth shape. Twist the ends of the paper together to seal. Chill the dough for about 30 minutes. (It can be kept for up to 4 days in the fridge.)
4. Preheat the oven to 190ºC (375ºF, gas mark 5). Unwrap the dough and, using a very sharp knife, cut it across into slices 8 mm (1/3 in) thick. Use the greaseproof paper to line a baking sheet, and place the biscuits on it. Bake for about 12 minutes or until lightly browned.
5. Transfer the biscuits to a wire rack and leave to cool completely. They can be kept in an airtight tin for up to 5 days.

Copyright

Copyright by The Readers Digest Association, Inc. 2004

Some more ideas

To make lemon sesame biscuits, toast 1 tbsp sesame seeds in a dry frying pan over a moderate heat for about 5 minutes or until golden, stirring constantly. Turn them out onto a plate and cool. Stir them into the mixture, together with the finely grated zest of 1 lemon, before adding the milk. * For spiced digestive biscuits, stir in 1–1½ tsp finely ground black pepper, ¼ tsp ground cinnamon, ¼ tsp freshly grated nutmeg and ¼ tsp ground allspice before adding the milk.

Plus points

With only 50 g (1¼ oz) butter, these biscuits are remarkably low in saturated fat. * Using a blend of wholemeal flour, oatmeal and bran provides a great dose of healthy dietary fibre in the most delicious way. * Muscovado is an unrefined sugar produced from raw sugar cane. Dark muscovado retains more molasses, a by-product of the sugar-making process, than light muscovado and other lighter unrefined sugars, and thus more of the nutrients in molasses – vitamin B6, magnesium, iron and calcium.
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  • Review: sophiajaynie

    I made this with vegan marg and soya milk. The biscuits tasted nice but too much sugar for me i would use less next time.

    Posted: 01 Sep 2009 Easy

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Nutrition

  • Calories 60kcal
  • Protein 1g
  • Fat 2g
  • Saturated Fat 1g
  • Carbohydrates 9g
  • Sugars 4g
  • Fibre 1g
 
 
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