Digestive biscuits

I’ve been slacking with Christmas recipes, but today I will start with a recipe that is kind of a christmasy recipe ( Notice the star shapes 😉 ) 

Digestive biscuits and Christmas don’t usually go together, but you know what?! Santa is getting F A T! he needs some digestive biscuits in his life! This is a crisp cookie that goes well with tea and coffee.  If you want it to be more of a decadent treat melt some dark chocolate and dip half of your cookie in the melted chocolate.

DIGESTIVE BISCUITS –  makes  24 biscuits



  • 1 cup wholewheat flour
  • 1 cup rolled oats, pulsed in blender)
  • 1/4 cup organic brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp apple cider vinegar
  • 1/2 cup margarine
  • 2 tbsp soy milk


Preheat the oven to 350F.

In a large bowl mix together the wholewheat flour, oats, sugar, baking powder, baking soda and salt.

The pulsed oats should look like this


Rub the margarine in with the dry ingredients, until you have a bread crumbs texture.  

Next add in the vinegar and milk to create a moist pastry consistency.  


Refrigerate the dough for 15 minutes to firm up.  

This is a delicate dough, I rolled out just enough dough to use one large cookie cutter.  Roll out dough and cut in desired shapes. Poke each biscuit with a fork.

Place the cookies on a lightly greased baking sheet and bake for 15 – 20 minutes, until lightly browned and firm.


Remove from the oven and let rest for 5 minutes before transferring.  Enjoy these with a cup of tea. 🙂 


Have a lovely weekend.



5 thoughts on “Digestive biscuits

  1. Flavia says:

    I just made these using spelt flour, vegan butter, and cashew milk (I didn’t have soy milk). I used a round cookie cutter with scalloped edges. Baked them for 20 mins (I guess I have a slow oven). They came out really good! Light, mildly sweet, nice crunch, and still a bit soft in the center. Lovely with tea, which I am having now, and for a slightly more indulgent treat I could melt some dark chocolate over them. Thank you for the nice recipe!

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