Digestive Biscuits

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 180°C / 350°F and line two trays with baking paper.

   Mark done

2. Mix both flours, the oatmeal, baking powder and salt in a bowl and rub in the butter until it looks like fine breadcrumbs. Stir in the sugar.

   Mark done

3. Add the milk a tablespoon at a time and mix until the dough just comes together.

   Mark done

4. Roll out on a floured surface to 3 mm thick and cut into 6 cm rounds, re-rolling the trimmings.

   Mark done

5. Set the rounds on the trays and prick each several times with a fork.

   Mark done

6. Bake 12 to 15 minutes, until golden brown at the edges.

   Mark done Start 12 min timer

7. Cool on the trays 5 minutes, then move to a wire rack. They crisp as they cool.

   Mark done

Chef’s Tips

• Roll the dough thin. Thick digestives are soft rather than snappy.
• Add the milk gradually. A wet dough makes hard biscuits.
• They crisp up as they cool, so do not bake them until they feel hard.

Pairing Suggestions

• A cup of tea
• Cheddar
• Milk chocolate to melt over them

Storage & Reheating

Keep in an airtight tin up to 1 week. Freeze the dough for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.