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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 !

Healthy Digestive Biscuits

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!
4.99 from 76 votes
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Course: Afternoon Tea, Biscuit, Snack
Cuisine: British
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 30
Calories: 68kcal
Author: Sarah James


  • 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.


Use golden syrup instead of maple syrup if you want a sweeter biscuit made with sugar.
If you prefer a totally sugar free biscuit, omit the maple syrup and use 3 to 4 tablespoons of milk or non dairy 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.
Calories: 68kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Polyunsaturated Fat: 4g | Sodium: 73mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg