Homemade Digestive Biscuits

Homemade Digestive Biscuits

Us Brits it would seem do love a biscuit. In any supermarket you'll find whole aisles dedicated to them in all their glory. Chocolate ones, ginger ones, shortbreads, wafers, oaty ones… the list is endless. It's easy to see why, a good biscuit with a cup of tea can solve most problems that life throws at you and shared with a friend or loved one that's even better. 

Over my years of baking I've tried many, many biscuit recipes with varying success. Whilst I am rather partial to the softer American style cookie I've found it tricky to recreate the classic British biscuit. You know the sort, not too sweet, perfect with tea and holds its form when dunked. No-one likes rescuing soggy mush from the bottom of the cup! Digestives (or sweetmeal) biscuits have always been one of my favourites and I believe this to be a pretty near perfect recipe. Try for yourself and let me know what you think....

Ingredients (makes approx 15 biscuits)

  • 115g vegan margarine
  • 125g plain wholemeal flour
  • 125g medium oatmeal
  • 65g soft brown sugar
  • pinch of salt
  • 1 tsp baking powder
  • Approx 1 tbsp non dairy milk

Method

1. Preheat oven to 180˙C.
2. Place all the ingredients except the milk into a food processor and blitz until it resembles coarse breadcrumbs. 
3. Place the mixture in a bowl and add just enough milk to bring it together to a dough.
4. Roll out the dough onto a floured surface until approx 3mm thick. 
Note the dough will be quite sticky so you can roll it between two layers of clingfilm if you prefer or just use plenty of flour and be prepared to fix any cracks for the rustic look! You can chill the dough for a short time first if required.
5. Cut out biscuits using a round non fluted cutter and transfer to a lined baking sheet.
6. Bake for 15 mins until lightly golden and slightly browner at the edges.
7. Leave to cool for a few minutes on the baking sheet then transfer to a wire cooling rack.
8. Put the kettle on and enjoy.