Digestive biscuits are a straightforward old favourite. Rather than breaking open another packet, why not make your own?


Preparation time: 15 minutes, plus 30 minutes chilling

Cooking time: about 15 minutes

Makes 25 biscuits


  • 1 cup (150g) plain wholemeal flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon bicarbonate of soda
  • 30g of medium oatmeal or oat bran
  • 20g of bran
  • 95g of lightly packed dark brown sugar
  • 50g of unsalted butter, cut into small pieces
  • 4 tablespoons milk

Recipe method

1. Sift the flour, baking powder, salt and bicarbonate of soda into a mixing bowl, tipping in anything left in the sieve. Add the oatmeal or oat bran, bran and sugar, and mix well to combine.

2. Add the butter and rub it in with your fingertips until the mixture resembles breadcrumbs. Add 3 tablespoons of the milk and stir it in well so the mixture comes together to form a soft dough. If the mixture is a little dry, add the remaining 1 tablespoon milk.

3. Turn the dough out onto a sheet of baking paper and shape it into a log about 25cm long. Wrap the paper round the dough and roll it gently back and forth to make a smooth shape. Twist the ends of the paper together to seal. Chill the dough for about 30 minutes. It can be kept for up to 4 days in the fridge.

4. Preheat the oven to 190°C. Unwrap the dough and, using a very sharp knife, cut it across into slices 8 mm thick. Use the baking paper to line a baking tray, and place the biscuits on it. Bake for about 12 minutes, or until lightly browned.

5. Transfer the biscuits to a wire rack and leave to cool completely. They can be kept in an airtight container for up to 5 days.

Try something different…

When the biscuits have cooled, melt some dark chocolate in a saucepan and then cover the biscuits with a light topping.