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    You are in: Home / Recipes / Digestive Biscuits Recipe
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    Digestive Biscuits

    Digestive Biscuits. Photo by Food.com *

    1/1 Photo of Digestive Biscuits

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    40 mins

    25 mins

    Mille®'s Note:

    These are one of the most popular biscuits sold commercially in Britain. They are very delicate and, therefore, extremely difficult to reproduce exactly but this recipe is fairly close. The ORIGINAL recipe is posted, verbatim, below. However, please note that I used Pillsbury plain whole wheat flour (which I sifted) and I used 4 ROUNDED, not level, tablespoons of wheat germ. These minor modifications were made as a result of the (always) invaluable advice and information I received from fellow chefs in a Recipezaar discussion forum. Biscuits will be 2 1/2 inch diameter x 1/8 inch thick.

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    Ingredients:

    Serves: 18

    Yield:

    biscuits

    Units: US | Metric

    Directions:

    1. 1
      Combine the dry ingredients, and then cut in the butter so that the mixture resembles breadcrumbs.
    2. 2
      Combine the water and vanilla and drizzle over the dry mixture.
    3. 3
      Blend until the dough can be packed together.
    4. 4
      Roll out on a floured surface or between two sheets of waxed paper until the dough is about 3 mm (1/8 inch) thick.
    5. 5
      Cut into circles or other shapes and bake on a greased baking sheet at 170°C/ 325°F/ Gas Mark 3 for 20 to 25 minutes; make sure the oven does not get too hot- they should not be too brown.
    6. 6
      Cool and store in an airtight container at room temperature.

    Ratings & Reviews:

    • on April 09, 2002

      Chef's Note: I strongly recommend rolling the dough between sheets of wax paper instead of on a floured surface, because it is a somewhat dry dough and adding even the smallest amount of flour by rolling the dough in it might result in a dough that is a little too dry and crumbly.

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    • on May 15, 2002

      55

      Awesome, though it doesn't taste 'exactly' like the commercial stuff (McV, I know! :) I halved the recipe, and used level tablespoons of wheat germ (was that wise?!). The dough was a bit crumbly so I added an additional tablespoon of water to hold it together. I printed out this recipe without your review, Miller, so I did roll it out on a lightly floured surface, but in batches, because it was easier to work with. This made 23 biscuits, which I baked for 20 minutes. Thanks for this one... it's time consuming, but worth the effort!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 28, 2014

      Whenever I work with cookie doughs such as this one, I roll the dough in plastic wrap into a log shape and refrigerate for a couple of hours. This allows the gluten to relax in the flour, firms up the dough, and you can then slice into thin cookies. If the dough is not firm enough to slice, then freeze it for a short time. If this recipe is not to your tastes, may I suggest Digestive Biscuits for Digestive Biscuits? I have not tried that one yet, but the reviews from ex-pats were good.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Digestive Biscuits

    Serving Size: 1 (34 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 130.2
     
    Calories from Fat 56
    43%
    Total Fat 6.2 g
    9%
    Saturated Fat 3.7 g
    18%
    Cholesterol 15.4 mg
    5%
    Sodium 96.2 mg
    4%
    Total Carbohydrate 16.7 g
    5%
    Dietary Fiber 2.3 g
    9%
    Sugars 3.3 g
    13%
    Protein 3.1 g
    6%

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