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How to Make Digestive Biscuits
Learn how to make a Digestive Biscuits Recipe healthy with simple ingredients. Perfectly crispy and healthy for snacking or baking.
Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 16 biscuits
Course:
Dessert
Cuisine:
Irish
Ingredients
- 1 ⅔ cups (8 ⅓ oz/236 g) whole wheat flour
- ¾ cup (3 oz/85 g) powdered sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (4 oz/115 g) cold butter, cubed
- ¼ cup (2 fl oz/57 ml) milk
Notes
- Digestive biscuits are always made with whole wheat flour. For a heartier taste, use stone ground whole wheat flour and for a more delicate biscuit, try white whole wheat flour. For more information about whole wheat flour, see this article.
- In Ireland and Europe, coarse-ground flour is easily accessible and used for graham crackers. But in America, the common option is fine ground, which will also work well.
- You can use a food processor to make this dough: pulse the dry ingredients to mix, pulse in the butter until the mixture resembles coarse crumbs, then pulse in the milk until large clumps form. Press together into a ball, then roll and cut.
- Work quickly when making this dough so the butter stays cold. If the dough seems soft and difficult to work with, refrigerate for 30 minutes before rolling.
- These biscuits can be used in place of graham crackers not only to make a Cookie Crust, but also to make Homemade S’mores!
- Make Chocolate Digestive Biscuits by spreading some Tempered Chocolate onto the baked biscuits once they are cooled.