Homemade Digestive Biscuits

18 Aug


I’m seriously on a homemade biscuit role between the oreos, jammy dodgers and now these. I love it! It is so cool being able to recreate classic favorites at home and being able to present a box of delectable tea time treats to visitors with their cup of steaming tea. Now that is something that will really make somebodies day.


Digestives are actually just a sort of wholemeal shortbread biscuit and of course I covered mine in chocolate to make them completely irresistible. These are easy cookies to make but really time consuming so it’s a recipe to make when you have a few hours to settle into the kitchen and enjoy an afternoon of biscuit smells wafting through the house and several cups of tea being consumed!


Homemade Digestive Biscuits

1 cup plain flour

1/2 cup ground flaxseed (You can sub in any of the following: Wheat germ, Oat bran, Finely ground bran cereal or a mixture)

1/2tsp baking powder

1/4tsp baking soda

1/4tsp cream of tartar

pinch of salt

30g butter, cold and cubed

2tbsp vegetable oil

90g light brown sugar

3tbsp light cream

1tsp vanilla extract

iciong sugar for dusting

100-150g milk chocolate

  • To a food processor, add the flour, flaxseed (Or substitution), baking powder, baking soda, cream of tartar and salt and whizz to combine.
  • Add the butter, oil and sugar and whizz again to combine making sure there are no butter chunks left.
  • Finally add the cream and vanilla and whizz again. It should resemble a soft but not wet dough. If you think it is a bit wet, turn it out onto a well floured surface and knead a few tbsp flour into it. Wrap up in cling film and place in the fridge for at least 30mins or preferably the freezer for about 15mins until firm.
  • Preheat the oven to 180°c/350°.
  • Cut out two large sheets of baking parchment and dust both lightly with icing sugar. Roll the dough out to about 1/8inch thick between the two sheets and peel the top sheet off.
  • Cut into circles and remove the excess dough, transfer to a large baking sheet and bake in the oven for about 15mins. Let cool on the tray.
  • Repeat with the rest of the dough until it is all used up.
  • Once all the cookies are cool, melt the chocolate in the microwave in 30sec bursts, stirring between each interval until smooth.
  • Dip the cookies in the melted chocolate, using a knife to spread it out evenly then get a clean toothpick and draw several lines across the biscuit then draw similar lines in downwards motions on the biscuit creating the traditional digestive look.
  • Let the chocolate set then have a tea party!


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