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Nutrition Facts
Serving Size 1 (34g) Recipe makes 18 servings
Calories 130
Calories from Fat 56		(43%)
Amount Per Serving		%DV
	Total Fat 6.2g	9%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 96mg		4%
Potassium 102mg		2%
Total Carbohydrate 16.8g		5%
	Dietary Fiber 2.3g	9%
	Sugars 3.3g
Protein 3.1g		6%
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A very English tea party

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Digestive Biscuits

Recipe #24744 | 1¼ hours | 40 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Mille® ™
Apr 8, 2002

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.

SERVES 18 , 36 biscuits (change servings and units)

Ingredients

11 ounces plain whole wheat flour
4 tablespoons wheat germ
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons nonfat dry milk powder
4 tablespoons sugar
4 1/2 ounces butter
5 tablespoons cold water
1 teaspoon vanilla extract

Directions

1
Combine the dry ingredients, and then cut in the butter so that the mixture resembles breadcrumbs.
2
Combine the water and vanilla and drizzle over the dry mixture.
3
Blend until the dough can be packed together.
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
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
Cool and store in an airtight container at room temperature.

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Featured Reviews for This Recipe

From: Chef #1447610

On Nov 14, 2009

I happen to have some Harrod's digestive biscuits and these are not the same. They also were tough and tasteless. The recipe required more water to even get to gather up into a ball to roll. Something is very wrong with this recipe.

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From: Chef #1293373

On Jun 11, 2009

These taste good with jam, but they do not resemble in any way any of the digestives we ever ate in England. We followed the recipe and preparation suggestions — though we could not roll the dough out between sheets of waxed paper as the dough was too wet and it simply adhered to the paper. What did we do wrong? The aroma that filled the kitchen whilst they were baking as wonderful, but none of it remained in the taste of the biscuit! Any suggestions? What might we have done wrong? --Richard Greene

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From: Mille® ™

On Apr 9, 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.

6 people found this review helpful

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From: Anu

On May 15, 2002

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!