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digestive biscuits


these are one of the most popular biscuits sold commercially in britain. they are very delicate and, therefore, extremely difficult to reproduce exactly but this recipe is fairly close. the original recipe is posted, verbatim, below. however, please note that i used pillsbury plain whole wheat flour (which i sifted) and i used 4 rounded, not level, tablespoons of wheat germ. these minor modifications were made as a result of the (always) invaluable advice and information i received from fellow chefs in a recipezaar discussion forum. biscuits will be 2 1/2 inch diameter x 1/8 inch thick.


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  • Carbohydrates: 130.3
  • Fats: 9.0
  • Dietary Fiber: 13.0
  • Minerals: 4.0
  • Proteins: 6.0
  • Vitamins: 18.0
  • Water: 5.0


  1. Combine the dry ingredients
  2. And then cut in the butter so that the mixture resembles breadcrumbs
  3. Combine the water and vanilla and drizzle over the dry mixture
  4. Blend until the dough can be packed together
  5. Roll out on a floured surface or between two sheets of waxed paper until the dough is about 3 mm thick
  6. Cut into circles or other shapes and bake on a greased baking sheet at 170c / 325f / gas mark 3 for 20 to 25 minutes
  7. Make sure the oven does not get too hot- they should not be too brown
  8. Cool and store in an airtight container at room temperature

Step 7

Total Time in Minute 65

Ingredients Count 9

cooking digestive biscuits

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Whole wheat flour

Wheat germ

Baking soda


Nonfat dry milk powder




Vanilla extract

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