Digestive Biscuit Recipe

Digestive Biscuit Recipe……



  • 150g Plain Flour
  • 200g Wholemeal Flour
  • 5 tbsp Sugar
  • 1/2 tsp Salt
  • 1/2 tsp Soda Bicarbonate
  • 1 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • 45g Chilled Butter
  • 60g White Vegetable Fat
  • 2tbsp Honey
  • 1 tbsp Black Treacle
  • 60ml Water
  • 1 tsp Vanilla Essence



  1. In a medium-size bowl, combine the plain and wholemeal flours, sugar, salt, bicarbonate of soda, baking powder and cinnamon.
  2. Rub the butter and white fat into the flour until the mixture resembles coarse breadcrumbs.
  3. In a small bowl, mix together the honey, black treacle, water and vanilla essence. Sprinkle this mixture slowly over the dry ingredients, then toss the two together with a fork until well blended. 
  4. Form the dough into a ball, cover with plastic film and chill for several hours.
  5. Preheat the oven at 175 degree Celcius. Cut the dough in half and let it sit for 15 minutes at room temperature.
  6. Lightly sprinkle a piece of greaseproof paper with wholemeal flour. Put a piece of the dough on top and flatten it with a rolling pin. 
  7. Sprinkle the dough with more flour and cover with another sheet of greaseproof paper. Roll out to 3mm thick.
  8. Peel off the top piece of greaseproof paper, then use a fork to prick the dough at 25mm intervals.
  9. Cut either into 60mm squares or rounds with a plain round cutter.
  10. With a spatula, transfer to a large, ungreased baking sheet.
  11. Repeat the process with the remaining piece of dough, then roll out and cut up the scraps.
  12. Bake the biscuit in the centre of the oven for 15 minutes or until lightly browned on the edges.
  13. Remove from the oven and let them cool on a rack.
  14. Store for atleast 24 hours before serving.

These biscuits will keep for upto 1 month in an airtight container at room temperature, or for 6 month tightly covered in the freezer.

Keep eating. Keep enjoying. 😀


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