Digestive Biscuit Recipe
User Reviews
4.6
Digestive Biscuit Recipe
Description
The recipe uses whole wheat flour combined with powdered sugar, baking powder, and salt, into which cold butter is worked until the mixture resembles fine breadcrumbs. Milk is added to bring the dough together. After rolling the dough thin, biscuits are cut into 3-inch rounds and optionally decorated with stamped marks or holes before baking at 325°F until golden.
The resulting biscuits are crisp yet tender with a whole wheat flavor suitable for snacks or layered desserts. They can be used similarly to graham crackers in recipes. The whole wheat flour grade affects the flavor and texture, with stone ground offering a heartier taste and white whole wheat producing a lighter biscuit.
To vary the biscuits, chocolate can be added after baking by spreading tempered chocolate on cooled biscuits. The recipe notes variations in flour grind and processing methods, including using a food processor for mixing. Quick work is advised to keep the butter cold and maintain dough texture.
Ingredients
- 1 ⅔ cups whole wheat flour 8 1/3 oz/236 g
- ¾ cup powdered sugar 3 oz/85 g
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter cubed, cold, 4 oz/115 g
- ¼ cup milk 2 fl oz/57 ml
Notes
- Choosing stone ground whole wheat flour yields a heartier biscuit, while white whole wheat produces a lighter taste.
- A food processor can be used to pulse ingredients for convenience and consistent texture.
- Handle the dough quickly to keep the butter cold and prevent softness.
- Use the biscuits as a substitute for graham crackers in recipes like cookie crusts or homemade s'mores.
- Chocolate can be added after baking by spreading tempered chocolate on cooled biscuits.
User Reviews
Overall Rating
4.6
You'll Also Love
