How to Make Digestive Biscuits
Shaziya
There’s something undeniably comforting about homemade digestive biscuits—crisp, crumbly, and just the right amount of sweet. With a prep time of just 25 minutes and a quick 20-minute bake, you’ll have a batch ready in under an hour.
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Total Time 45 minutes mins
- 1 ⅔ cups whole wheat flour 8 ⅓ oz/236 g
- ¾ cup powdered sugar 3 oz/85 g
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup cold butter, cubed 4 oz/115 g
- ¼ cup milk 2 fl oz/57 ml
Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper.
Add the flour, powdered sugar, baking powder, salt in a mixing bowl and mix to combine.
Quickly, working with your fingertips or a pastry blender, rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs. Add the milk and work through to form a dough.
Turn out on a floured surface and roll to form a smooth dough. (IF your dough seems dry add a little more milk.)
Using a well-floured rolling pin, roll the dough out to a bit more than ⅕-inch thick and cut into rounds, about 2 ½-inches in diameter. You can keep rolling the scraps together to make additional biscuits.
Transfer the biscuits to your baking pan and, if desired, prick the biscuits with a fork to create holes. Bake for 20 minutes until biscuits are pale gold.
Cover and store in an airtight container for up to 1 week. Freeze the raw dough for up to 1 month.
Keyword baking recipe, digestive biscuits, healthy snacks, homemade biscuits, whole wheat cookies