digest biscuits

A Guide to Making Digestive Biscuits

Digestive biscuits, a beloved British classic, are simple to make at home with just a few pantry staples. Here’s a basic recipe plus creative twists to suit your taste.

Classic Recipe:

Start with 100g whole wheat flour, 50g all-purpose flour, 50g rolled oats, and 50g cold butter, cubed. Mix flours and oats, then rub in butter until crumbly. Add 50g brown sugar, 1 tsp baking soda, and a pinch of salt. Gradually mix in 2-3 tbsp milk until a dough forms. Roll to 5mm thickness, cut into rounds, and prick with a fork. Bake at 180°C (350°F) for 15–18 minutes until golden. Cool on a wire rack—they firm up as they cool.

Variations:

For a chocolate twist, dip half the biscuits in melted dark chocolate. Add 1 tsp cinnamon or 50g chopped dried fruit (like raisins or apricots) to the dough for extra flavor. For a gluten-free version, substitute with gluten-free flour and certified oats.

Tips:

Chill the dough for 30 minutes before rolling for a crispier texture. Store in an airtight container for up to two weeks. These biscuits pair perfectly with tea, coffee, or as a base for cheesecake crusts. Enjoy the homemade goodness!