British · serves 2

Digestive Biscuits

Wholemeal, barely sweet, made in a food processor. The base for every cheesecake here.

50 min Some work Vegetarian

Ingredients

  • 235g wholemeal flour
  • 85g icing sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • 115g cold butter, cubed
  • 120ml milk

Method

  1. Pulse the flour, icing sugar, salt and baking powder together.
  2. Butter in, pulsed until it looks like dry sand.
  3. Milk in, pulsed just until a rough ball forms.
  4. Wrap and chill 30 minutes.
  5. Roll to 5mm and cut 6-7cm rounds.
  6. Prick all over with a fork.
  7. 180°C for 18-22 minutes until pale golden and crisp. They crisp further as they cool.

Questions people ask about Digestive Biscuits

How long does Digestive Biscuits take?

About 50 minutes from starting to sitting down, and it is a bit of work. A good part of that is unattended, so you can get on with something else once it is going.

What can I use instead of atta in Digestive Biscuits?

Use plain flour, though the dough will be softer and need less water.

Can I make Digestive Biscuits ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Is Digestive Biscuits vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Digestive Biscuits?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

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