Home
Recipes
Digestive biscuits

Chocolate digestive biscuits served with a cup of tea

Digestive biscuits

Name: Digestive biscuits
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Makes 30-35 biscuits
Ingredients: 200g wholemeal flour; 100g plain flour plus extra to dust; 100g porridge oats; 300g unsalted butter; 80g caster sugar; ¾ tsp bicarbonate of soda; 2 tbsp milk; 150g milk chocolate to top (optional)

Cassie Best

Save recipe

Makes 30-35 biscuits

Easy

Prep: 30 mins

Cook: 15 mins

plus chilling and cooling

A star rating of 4.3 out of 5.10 ratingsRate

loading...

Treat yourself to a homemade version of a British classic for the biscuit tin. Top with chocolate, if you like, and enjoy with a relaxing cup of tea

Egg-free

Nut-free

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Bourbon biscuits

A star rating of 4.5 out of 5.28 ratings

Butter biscuits

A star rating of 4.5 out of 5.7 ratings

Cardamom & pistachio biscuits

A star rating of 2 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

200g wholemeal flour
100g plain flour

plus extra to dust
100g porridge oats
300g unsalted butter
80g caster sugar
¾ tsp bicarbonate of soda
2 tbsp milk
150g milk chocolate

to top (optional)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving (35)

kcal116
fat7g
saturates5g
carbs10g
sugars2g
fibre1g
protein1g
salt0.17g

Method

step 1

Line two baking trays with baking parchment. Tip both flours, the oats and the butter into a food processor and blitz until it resembles fine breadcrumbs. Alternatively, rub the butter into the flour mixture using your hands. Stir in the sugar, bicarb and ¾ tsp salt, then pour in the milk. Bring together into a cohesive dough then flatten into a disc, cover and chill in the fridge for at least 30 minutes.
step 2

Lightly flour a clean work surface and tip the biscuit dough out. Roll out until roughly 0.5cm thick, then stamp out biscuits using a 6-7cm cutter. Arrange on the baking trays and chill for a further 30 minutes, or up to 2 hours.
step 3

Heat the oven to 200C/180C fan/gas 6. If not covering the biscuits with chocolate, you can make a pattern on the tops with a fork or a skewer, if you like. Bake in the oven for 12-15 mins until golden around the edges. Leave to cool completely on the trays.
step 4

To cover the biscuits with chocolate, melt the chocolate in a heatproof bowl, set over a pan of gently simmering water. Line a cooling rack with baking parchment. Once the biscuits have cooled, dip the top of each biscuit into the chocolate, then carefully transfer to the rack to set. Decorate the tops by dragging a toothpick through in wavy lines, if you like.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.10 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now