traditional-irish

Homemade Digestive Biscuits

March 09

They may not be the most exotic biscuits in the world but there’s nothing quite like the semi-sweet, slightly salty whole wheat flavour of a good ol’ digestive. Learn how to make your own and avoid the nasty additives often found in the shop-bought variety.

Serves 6
45 mins

Method

1. Preheat oven to 180ºC/350°F/Gas mark 4. Line a baking tray/cookie sheet with parchment paper.
2. Combine the flour, baking powder, salt and sugar in a mixing bowl and mix to combine the ingredients.
3. Quickly, working with your fingertips or a blender, rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Add the milk and work through to form a dough.
4. Turn out on a floured surface and roll to form a smooth dough.
5. Using a well-floured rolling pin, roll the dough out to a bit more than 1/8 inch thick and cut into rounds, about 2 1/2 inches in diameter. You can keep rolling the scraps together to make additional dough.
6. Transfer the biscuits to your baking pan and, if desired, prick the biscuits with a fork to create holes. Bake for 20 minutes until biscuits are pale gold.
TOP TIP
Store in an airtight container for up to 4 days.

1 ⅔ cups whole wheat flour

1 teaspoon baking powder

½ teaspoon sea salt

¾ cup confectioner’s sugar

1 stick plus 1 tbsp cold butter, cubed

¼ cup milk

225g whole wheat flour

1 teaspoon baking powder

½ teaspoon sea salt

90g icing sugar

120g cold butter, cubed

60ml milk

You'll Need

Baking tray

Parchment paper

Large mixing bowl

Rolling pin

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