- Yield : 12 biscuits
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 45m
The recipeOriginally, digestive biscuits were suggested by the Victorians as being a digestive aid, hence the name, but there is sadly no evidence for that. They are delicious though and are really easy to make. They include oatmeal and wholemeal spelt flour and so they may be seen as a healthier option to some biscuit recipes. Try reducing the sugar a little if you want to eat them with savoury foods such as cheese or houmous.
- 100g wholemeal spelt flour
- 200g medium oatmeal
- 1tsp baking powder
- 1 pinch salt
- 60g dark brown soft unrefined cane sugar
- 115g unsalted butter, cubed
- 1-3 tbsp milk
Preheat the oven to 180ºC/gas mark 4 and lightly grease a baking tray (or line with baking paper).
Put the flour, oatmeal, baking powder, salt, sugar and butter into a food processor and mix until the mixture resembles breadcrumbs.
Slowly add some milk and mix until the dough starts to clump together.
Place the dough between 2 pieces of baking paper and roll it out until it is a little over ½ cm thick. Put it in the fridge for a few minutes to firm up if it becomes too warm and sticky.
Using a round biscuit cutter, cut out the biscuits and place them on the baking tray. Bake for 12-15 minutes, until golden brown at the edges.
Remove from the oven and leave them to cool for a few minutes on the tray, then transfer to a wire rack to finish cooling.