Digestive biscuits

Digestive biscuits


114 people made this

About this recipe: 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.

Norma MacMillan

Serves: 25 

  • 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

Prep:45min  ›  Cook:12min  ›  Ready in:57min 

  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.

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Reviews (5)


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. - 01 Sep 2009


Great recipe! I adapted it a wee bit to make it wheat free - instead of wholemeal flour I used a 50/50 combination of sweet sorghum flour and Doves Farm gluten free brown bread flour. Sounds a bit weird, but it works. They take an extra five minutes to cook though. - 30 Mar 2013


I followed the recipe for these biscuits and really like them, I also like the fact that the dough can be left in the fridge for up to 4 days so I can easily make a fresh batch when the first lot have gone by leaving half the dough in the fridge or making double and leaving half for another day. - 17 Jan 2014

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