You’ll love this Digestive Biscuits Recipe. Choose the healthy sugar free option or sweeten with golden syrup and cover with dark chocolate – delicious whichever way you choose and so much better than shop bought !
My favourite sweet treat is a nice cup of tea and a good digestive biscuit, perfect for dunking. Did you know the Victorians called these biscuits digestives because they had bicarbonate of soda in them, thereby making them good for your digestion ? Apparently one in nine packets of biscuits now sold in the UK is a packet of Digestives, making them the nation’s favourite biscuit regardless of their questionable aid to digestion.
I much prefer home-made biscuits over shop bought and whilst a digestive recipe using oatmeal and spelt flour is a good basis for a healthy biscuit, there is still the matter of the high sugar level in traditional digestive biscuits. Looking to reduce the sugar content and not being keen on the taste or the idea of artificial sweeteners, I settled on maple syrup as this seemed to pair with the oatmeal and add a malty taste. Maple syrup contains zinc and manganate and whilst it has a lower glycaemic index than sugar it still needs to be used in moderation – I used 4 tablespoons in the recipe to make about 30 biscuits. Wholemeal spelt flour made the biscuits a little too dry so I substituted white spelt flour.
I was really pleased with these biscuits, a lovely snap, the maple syrup really worked well to give a malty flavour and they were great for dunking. OH prefers them a little sweeter for dunking so I coated some with dark chocolate – which is still good for you isn’t it :–) The non-chocolate version go perfectly with cheese so I’m going to pop them into OH’s packed lunches.
I’m sure these biscuits are going to be baked on a regular basis at the Kitchen Shed and not just because they are the healthy option. So if you fancy a digestive biscuit that is much better for you and tastes so much better than shop bought, have a go at baking a batch of these.
My Digestive Biscuits Recipe is so easy to make. Make your dough and roll it out and cut your biscuits with a pastry cutter.
Place on a tray and bake.
And purely, optional 🙂 Cover with melted chocolate.
Here’s the Digestive Biscuits Recipe in quick printable format so you can have it to hand while you try it out.
Digestive Biscuits Recipe
- 2 x large baking sheets lined with baking parchment or silicone mats
- 175 g white spelt flour or plain flour
- 150 g fine oatmeal
- 150 g ( 5 oz ) sunflower margarine or butter I used Pure Sunflower
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- ¼ tsp salt
- 60 ml maple syrup or golden syrup or milk.
- Sieve the dry ingredients into a large mixing bowl and add the butter or margarine. Rub the fat into the flour until it resembles breadcrumbs.
- Add the maple syrup or golden syrup or milk (depending on which version you want to make) and bring the mixture together into a ball using your hands.
- Flatten the dough into a thick disc ready for rolling out. Cover with cling film and place in the fridge for at least 30 minutes.
- Preheat oven to 190°C / 170°C fan / 325°F / Gas Mark 4
- Remove your biscuit dough from the fridge and roll out to about 3 to 4 mm thick.
- I used a 6 cm circle cutter and although you can use whatever shape you like, this may mean adjusting the cooking times.
- Place the biscuits onto your baking trays – I used a fork to make a basic pattern on the biscuits.
- Bake in the oven for 12 to 15 minutes until lightly browned. If you like a really crisp biscuit, switch the oven off and leave them in for another 5 minutes or so.
- Remove from the oven and leave to cool for a few minutes before transferring to a wire rack.
- Optional: decorate with melted chocolate.
- Store in an airtight container.
If you prefer a totally sugar free biscuit, omit the maple syrup and use 3 to 4 tablespoons of milk and flavour with ¼ teaspoon of salt. Calories are based on using sunflower margarine and maple syrup in the recipe. Nutrition information is approximate and meant as a guideline only.
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I’m entering my Digestive Biscuits Recipe into a few challenges this month:
- Teatime Treats, created by Karen at Lavender & Lovage and hosted this month by Janie at the Hedgecombers.
- Healthy Digestive Biscuits have been entered into Treat Petite created by Stuart at CakeyBoi & Kat at The Baking Explorer, hosted this month by Stuart over at CakeyBoi.
- The Biscuit Barrel Challenge created by Laura at I’d Much Rather Bake Than & hosted this month by Alexandra over at Lass In The Apron.
- I’m also putting them forward for this month’s Family Foodies, organised by Eat Your Veg and Bangers & Mash, which is looking for “healthier child-friendly recipes”. I’m sure kids will love these Healthy Digestive Biscuits with or without chocolate! ( Not suitable for children under 12 months )
And linking to: