Digestive Cookies
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Wheat germ, the nutrient-rich heart of wheat kernels, gives these cookies their hearty, nutty crunch while also keeping them tender and crumbly. The butter and milk can be substituted with plant-based alternatives without sacrifice, so make them vegan if you want.
Ingredients
- ½ cup (1 stick) chilled unsalted butter, cut into pieces
- 1⅓ cups (167 g) whole wheat flour, plus more for surface
- 2 oz. chocolate (any percentage), chopped (optional)
- 1 tsp. refined coconut oil (optional)
Special Equipment
- A 2”-diameter cookie cutter
Recipe Preparation
Place racks in upper and lower thirds of oven; preheat to 350°. Process 1⅓ cups whole wheat flour, wheat germ, sugar, baking powder, salt, and butter in a food processor until butter virtually disappears and you have a fine, floury meal. Add milk and pulse until a damp and crumbly dough forms.
Turn dough out onto an unfloured surface and gently knead just to bring it into a ball; flatten into a disk. Lightly flour surface and roll out dough until just shy of ¼” thick. Lightly flour cookie cutter and punch out cookies, dusting with more flour as needed to avoid sticking. Dust any excess flour off of cookies with a dry pastry brush.
Using a spatula, transfer cookies to 2 parchment-lined baking sheets. Gently knead scraps together, reroll, and punch out more cookies. Discard any scraps (or bake as is and crumble over ice cream!).
Prick each cookie 3 times with a fork and bake, rotating baking sheets top to bottom and front to back halfway through, until bottoms and edges are browned, 15–18 minutes. Let cool on baking sheets (cookies will crisp up as they cool).
If using, melt chocolate and oil in a microwave-safe bowl in the microwave in 20-second increments, stirring after each burst, until mostly melted and smooth, about 1 minute total. (Alternatively, melt in a heatproof bowl set over a saucepan of simmering water, stirring occasionally, until melted; do not let bowl touch water.) Stir chocolate mixture until fully melted, then continue to stir until slightly cooled and thickened, about 3 minutes. (This makes it easier to get a thick layer of chocolate on the cookies.)
Using a small offset spatula or butter knife and working one at a time, spread a scant 1 tsp. chocolate over the flat underside of each cookie. Using the edge of the spatula and starting from one side and working your way to the other, gently and quickly press a few lines into chocolate as desired. Chill cookies on baking sheets until chocolate is set, about 10 minutes.
Do ahead: Cookies can be made 3 weeks ahead. Store airtight at room temperature.
How to make digestive biscuits
Digestive biscuits are one of the most popular biscuits ever – us Brits just can’t get enough of them!
They’re super-easy to make at home, too, so get the kettle on, roll up your sleeves and get baking.
This is what I like to call a “one-bowl-wonder” recipe, making it an ideal recipe for kids to get involved in. Better still, there are tons of different ways of rolling and cutting the dough – so if you have some creative little people with you, there are lots of options for biscuit design.
The recipe below comes from my first ever book Bee’s Brilliant Biscuits . Enjoy!
Digestive Biscuits with Raisins
This easy recipe is adapted from Gary Rhodes' recipe for digestive biscuits with few personal changes. I added a little more sugar as I wanted to be more sweet and I added raisins as they go perfect in this combination.
If made simple, with no raisins can be perfectly used as base for a cheesecake. In any case these crispy, sweet digestive biscuits are so good that I decided to make them constantly for my family. The oats bring their specific flavor and are very good with tea or coffee in the morning or for kids.
- Makes about 17-18 biscuits
- 1 cup (100 g) wholewheat flour
- 1 cup (100 g) rolled oats
- 4 tbsp sugar
- 1 tsp baking powder
- 3 tbsp raisins
- pinch of salt
- 1 stick butter (100 g) butter, at room temperature
- 2 tbsp milk
- Put the oats in the bowl of a blender and run it 5 seconds to turn them into crumbs. Mix together all of the dry ingredients. Add butter and stir to form a breadcrumbs texture. Add milk to create a moist pastry consistency.Let the dough rest 15 minutes in the fridge.
- Preheat oven to 180 °C (350 F) and line one baking sheet with parchment paper.
- Dust the working surface with a little flour and roll out the dough to a thickness of 3 mm (the dough is not very easy to work with). Cut circles of 7-8 cm in diameter, re-rolling any trimmings. Place them on the prepared baking sheet.
- Bake for about 15-18 minutes until lightly brown.
- Let them cool on a wire rack. Keep them in an airtight container for up to 3-4 days.
As I know they are called digestive biscuits because they are made with whole wheat flour and rolled oats which makes them contain more fibers that are good for digestion. I personally like to add few tbsp of wheat bran also, which makes them even more digestive.
Just added the cup measurement too.. Let me know if you try it ..
I am trying to do this with all the recipes that doesn't have cup measurements. Hope I can finish this pretty soon. Happy Easter Kari.
A digestive biscuit, sometimes described as a sweet-meal biscuit, is a semi-sweet biscuitthat originated in Scotland, and is popular worldwide. The term “digestive” is derived from the belief that they had antacid properties due to the use of sodium bicarbonate when they were first developed.
A digestive biscuit typically consists of a minimum of 50 calories. They are the not a healthy choice if you are in a weight loss journey. Since it has butter and sugar added in them. But if you are looking for a healthier cookies then this cookies is good because it is made with whole wheat flour.
Nutrition in Digestive Biscuits
Digestive biscuits average approximately 84 calories each, though this will be higher or lower depending on the ingredients, the size and whether any chocolate is involved. Digestive biscuits which are made with whole-grain flour offer the most dietary fiber, according to a comparison study done by Consumer Affairs. The highest amount of dietary fiber found in a commercially mass-produced digestive biscuit was 7.1 percent. A high-fiber digestive biscuit may help you feel full longer than a cookie made with processed white flour and refined sugar. Fiber also plays a part in healthy elimination, and a high-fiber diet can help you avoid the risk of heart attack, stroke and certain types of cancer. If you're craving a mid-morning, afternoon or bedtime snack with a bit of crunch, have your digestive biscuit with a piece of fruit to raise your snack's nutrition content.
Digestives biscuits are a classic British recipe, perfect to dunk into afternoon tea. They were first made to aid digestion as they contain baking soda which neutralises acids, hence the name.
Most brands you find in store at your local store contain unnecessary saturated fats, mostly from butter and palm oil, and refined white sugar. We will instead show you how to make an healthier variation that will give us vegan, dairy-free, sugar-free and gluten-free digestive biscuits. A lot of "free" right? Our recipe is remarkably diet-friendly!
How did we do this? Our biscuits are prepared with rolled oat, nuts, and fruit, all nutritious ingredients which provide lots of fibres, healthy unsaturated fats, vitamins, and minerals.
Used a homemade gluten-free flour, made from ground rolled oat and mixed nuts.
Replaced white sugar with applesauce which is made from cooked apple and is naturally sweet.
Replaced eggs with Flaxseeds (flax-egg), which are a good source of omega-3 and help make the recipe vegan.
That&aposs it! Follow our simple steps below and you will crunching these goodies in no time. Once cooked, you can store them in an airtight container for up to 3 days.
Commonly asked questions
When can I eat digestive biscuits?
Digestives can be eaten as a snack anytime and are most commonly consumed with a cup of tea, coffee, or hot chocolate. Brits commonly dunk them into a hot beverage to soften their texture.
What can I make with digestive biscuits?
Digestive biscuits are delicious eaten on their own, but they can also be ground into a crumb and used as a pie crust or a base for cheesecake. They also soften nicely when combined with cream and liqueurs and can be added in chunks to trifles.
How do I store digestive biscuits?
To keep digestives fresh, store them in an airtight container in the pantry or any cool, dry area. The sugar content keeps them from going off – they will usually last several weeks through to several months before the texture starts to degrade.
Chocolate Digestive Biscuits
1. Place the flour, oatmeal, salt and bicarb into a large mixing bowl, stir and rub in the butter until it looks a bit like bread crumbs.
2. Stir in the sugar then add the milk and bring the mixture together, squeezing and kneading in the bowl to form a dough.
3. Flatten into a disc, wrap in cling film and place in the fridge for 30 minutes.
4. Line two baking trays with baking parchment. Place the dough between 2 sheets of parchment paper and roll the dough to 3mm thick.
5. Using a 6.5cm straight sided cutter stamp out circles. Place on the prepared trays leaving spaces between. Prick the surface of the biscuits with a skewer or fork and place in the fridge for 20 minutes.
6. Preheat your oven to 190°C/170°C fan/Gas Mark 5. Take the chilled biscuits from the fridge and bake in the oven for 15-20 minutes until golden and crisp. Leave to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
7. Break the chocolate into small chunks and place in a heatproof bowl set over a pan of simmering water. Once the chocolate has melted remove from the heat. Dip a teaspoon in the melted chocolate and place it on top of one biscuit.
8. Working from the middle to the edge spread the chocolate so the surface is thinly coated. Using a skewer, draw lines across the chocolate horizontally and then vertically to create a pattern on the surface of the chocolate.
9. Repeat on the other biscuits until the melted chocolate is used up. Leave the biscuits until the chocolate has set.
Chocolate Digestive Biscuits
1. Place the flour, oatmeal, salt and bicarb into a large mixing bowl, stir and rub in the butter until it looks a bit like bread crumbs.
2. Stir in the sugar then add the milk and bring the mixture together, squeezing and kneading in the bowl to form a dough.
3. Flatten into a disc, wrap in cling film and place in the fridge for 30 minutes.
4. Line two baking trays with baking parchment. Place the dough between 2 sheets of parchment paper and roll the dough to 3mm thick.
5. Using a 6.5cm straight sided cutter stamp out circles. Place on the prepared trays leaving spaces between. Prick the surface of the biscuits with a skewer or fork and place in the fridge for 20 minutes.
6. Preheat your oven to 190°C/170°C fan/Gas Mark 5. Take the chilled biscuits from the fridge and bake in the oven for 15-20 minutes until golden and crisp. Leave to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
7. Break the chocolate into small chunks and place in a heatproof bowl set over a pan of simmering water. Once the chocolate has melted remove from the heat. Dip a teaspoon in the melted chocolate and place it on top of one biscuit.
8. Working from the middle to the edge spread the chocolate so the surface is thinly coated. Using a skewer, draw lines across the chocolate horizontally and then vertically to create a pattern on the surface of the chocolate.
9. Repeat on the other biscuits until the melted chocolate is used up. Leave the biscuits until the chocolate has set.
Directions [ edit | edit source ]
Combine the dry ingredients, and then cut in the butter so that the mixture resembles breadcrumbs.
Combine the water and vanilla and drizzle over the dry mixture.
Blend until the dough can be packed together.
Roll out on a floured surface or between two sheets of waxed paper until the dough is about 3 mm (1/8 inch) thick.
Cut into circles or other shapes and bake on a greased baking sheet at 170 °C/ 325 °F/ Gas Mark 3 for 20 to 25 minutes make sure the oven does not get too hot- they should not be too brown.
Cool and store in an airtight container at room temperature.