Homemade Digestive Biscuits
Cowbridge Kitchen
This recipe for homemade digestive biscuits is a closely guarded secret, until now. The secret to making the perfect Digestive is in the baking.
A perfect biscuit is baked for just the right amount of time, too long and it will be too crispy, not long enough and it will be soft.
You can adapt this Biscuit recipe by dipping the cooked biscuits in some melted chocolate, just hold them by the sides and dip the top in the chocolate to make Chocolate Digestives.
Digestive biscuits are perfect with a cup of afternoon tea or as a snack in between meals.
40 mins Prep time
20 mins to Cook
Time
This is per 17g biscuit
Calories: 80
Protein: 1g
Fat: 4g
Carbohydrates: 11g
Fiber: 1g
Sugar: 5g
Nutrition
for 9 people
Servings
Difficulty
The best biscuits to dip in your morning tea, these digestives are very cheap to make.
Cost to make:
£1.13 / $1.43(Est.)
Equipment:
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How to Make Digestive Biscuits
Recipes like this Digestive Biscuit recipe are precious, because more and more we are forgetting how to bake foods like biscuits, Bread & Crumpets, and we can't let these old classics die out.
People have been making biscuits since the Romans and in the 15th century they became common place in European countries, when cakes were taken out of their tins and cooked again so they were crispy. bis (twice) cuits (Cooked).
This Digestive Biscuit recipe could be easily addapted to coat them in chocolate if you feel the need.
Cuisine:British
ingredients
75 g of salted Butter
25 ml of Rapeseed Oil
40 g of Soft Brown Sugar
30 ml of Milk
30 ml of Golden Syrup
1/2 tsp of Bicarbonate of Soda
1/2 tsp Baking Powder
1/4 tsp Salt
Cooking Instructions
- I am using plain flour in this recipe but you can just as well use wholegrain flour. Combine the flour , Salt, Bicarb, Baking Powder and Brown sugar into a large mixing bowl. Then mix it all together with a fork.
- Mix the 30 ml of Golden Syrup with 30 ml of Milk so that you get a kind of milky syrup mix.
- Get the soft butter cut into small pieces or cubes and add it to the flour and dry ingredients. Then using your fingers crumble it together to form a bread crumb type mixture. A bit like you do when you are making pastry.
- Now it is time to add the wet ingredients, so pour in the syrup / milk mixture and the Rapeseed oil. Then using a fork start to combine it.
- When the mixture starts to form a clumpy mix it is time to get your hands in and form it into a dough. This should take a a few minutes to form in to a smooth ball of biscuit dough.
- Set the mixture aside in a covered container for about 20 minutes.
- When the mixture has rested you will need to split it into 30g balls. Each of these balls will make 1 biscuit.
- Flatten the ball out on a lightly floured surface with the palm of your hand or the base of a plate or you can roll it if you like so that it is about the depth of a £1 piece.
- Using a fish slice or flat spatula , loosen the flattened shape from the surface, then with a 2 and a half inch pastry cutter cut out the biscuit shape. Return the trimmings to the bowl.
- Using a fork make a pattern of holes in the biscuit, then place on a baking parchment ready for baking
- Once you have a full tray of biscuits bake them in a preheated oven at 150 c for 17 minutes. I am using a fan assisted oven for this and you may have to try a slightly shorter time if your biscuits are too overcooked but only a minute , so try 15 minutes or 16 minutes.
- The biscuits will be a little soft when they first come out of the oven, but as they cool the will become crunchy.
Digestive biscutes are ideal for making the base of a Cheesecake.
You can take this recipe to the next level if you feel adventurous and coat the Digestive biscuits with chocolate.