Possibly one of the most popular biscuits in the United Kingdom, digestive biscuits are a semi-sweet variety of biscuits, made mainly from coarse whole-wheat flour. The biscuit is firm but soft and crumbly in texture. According to BBC Food, ‘Digestive biscuits are hard, semi-sweet biscuits sometimes known as sweetmeal biscuits. Early recipes called for baking soda, believed to have a positive effect on digestion, hence the name. Digestives are light-brown in colour and have a distinctive malty flavour due to the use of coarse brown wheat flour; other ingredients include sugar, salt, ground wholemeal, vegetable oil or butter, and sometimes milk.’.
In this recipe, I have used unsalted butter and baking soda instead of baking powder, because digestive biscuits should be crunchy and dense, not risen and chewy. I did not change the quantity of sugar fortunately (I always reduced by about 20% when I test our recipes) as it was just right.
McVitie’s Digestive biscuits – Copycat
soft & crumbly
100g organic whole wheat flour
100g medium oatmeal
1/2 tsp baking soda / 1 tsp baking powder
40g brown sugar
100g salted butter, softened (if unsalted, add dash of salt)
2 tbsp milk
- Preheat oven to 180C.
- Place oats in a food processor and grind until powdery texture is obtained.
- In a mixing bowl, combine the flour, baking soda, sugar, salt and oatmeal. Using a pastry blender or hand, cut the butter into the flour mixture until it resembles bread crumbs.
- Add the milk into the mixture, mix until well combined and knead into a dough. Chill the dough in the refrigerator for 15 minutes.
- Roll the dough to 3-mm thickness and use a 6-cm round cookie cutter to cut into circles. Using a toothpick, poke on the surface to make them look authentic. Bake for 15 minutes or until slightly golden brown. Remove from the oven and leave to cool on a wire rack. Store in an airtight container.