Healthy Digestive Biscuits

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You’ll love my Healthy Digestive Biscuits Recipe. Delicious, low calorie oatmeal cookies and refined sugar free. Perfect with a cup of tea 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. A healthier biscuit if you make your own as they are a low sugar biscuit. Often eaten with cheese instead of a cracker.

We love homemade biscuits here at the Kitchen Shed, no palm oil or added extras. Only 68 Kcals. Naturally vegan and refined sugar free.

My Healthy Digestive Biscuits recipe includes easy to make vegan or sugar free versions – options are given in the recipe card. I use maple syrup in the basic recipe to sweeten the digestives.

Maple syrup adds a lovely malty flavour which pairs so well with the oatmeal and has the added bonus of being refined sugar free.

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.

What are Digestive Biscuits ?

In 1892, Alexander Grant from McVities in Edinburgh, devised and produced the first and original ‘Digestive’ biscuit, the secret recipe of which is still used today. Sometimes referred to as sweetmeal biscuits, it was the Victorians who coined the term “Digestives” because they believed the bicarbonate of soda in them must aid 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.

What do I need to make Healthy Oatmeal Cookies ?

I like to use White spelt flour for its naturally nutty flavour but you can substitute with plain flour. Wholemeal spelt flour made the biscuits a little too dry so I substituted white spelt flour.

Fine oatmeal – if you can’t get hold of oatmeal or you don’t want to buy a pack just to make this recipe you can whizz up some porridge oats.

Fat – butter or sunflower margarine can be used. They both make a dunkable crispy digestive but if you want to make them VEGAN use sunflower margarine.

Baking powder and bicarbonate of soda (baking soda) contribute to a distinctive biscuit taste, imparting a particular flavour with a sublte hint of bitterness.

Salt – just a quarter of a teaspoon for flavour.

Maple syrup – I prefer to make our Digestives with maple syrup as I love the way its malty flavour pairs well with the oatmeal.

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.

If you prefer a sweeter biscuit use golden syrup.

Milk – for a SUGAR FREE digestive biscuit omit the maple syrup and use 3 to 4 tablespoons of milk or dairy free milk and flavour with ¼ teaspoon of salt.

Chocolate is purely optional but every now and again I’ll make a batch with golden syrup and cover with chocolate. CHOCOLATE Digestive Biscuits are a special treat for my husband who has a very sweet tooth !

How To Make Healthy Digestive Biscuits

• 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. Putting your biscuit dough in the fridge for about 30 minutes, treating it just like pastry, results in a lovely short biscuit.

• Roll out your biscuit dough 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 your biscuits 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.
• And purely, optional 🙂 Cover with melted chocolate.

How To Serve

• Just as they are with a cup of tea and perfect for dunking ! Or a glass of milk if you prefer.
• Top with your favourite cheese for a snack or add to your cheese board.

What Can I Make ?

• Healthy Digestive Biscuits make a delicious cheesecake base, much tastier than shop bought digestives.
• Why not try breaking into small pieces and scattering on ice cream, fruit fool, a lemon posset or a trifle ? Adds a lovely crunch and flavour to your favourite dessert.
• I love using big chunks of digestives in a rocky road.

How Long Do They Keep ?

Healthy Digestive Biscuits will keep for up to two weeks in an airtight container.

If you like this recipe …….

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Pin Healthy Digestive Biscuits

I’m entering my Healthy 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 )

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