Whole Grain Digestive Biscuits



  • 1 cup whole grain whole wheat flour
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 3/8 cup icing sugar
  • 1/4 cup unsalted butter
  • 1/8 cup 2% cold milk


  1. Cube the butter and place it in the freezer for about 15 minutes, until it hardens.
  2. Measure the flour, baking powder and sugar into the bowl of a food processer.  Pulse for about 15 seconds to evenly combine the dry ingredients.
  3. Add the cold butter and pulse about 4 – 5 times until butter is evenly combined.
  4. Next, add the milk and process for about 2 seconds.
  5. Transfer the mixture to a medium bowl and knead a little until you have a smooth dough.
  6. Preheat the over to 350 F.
  7. Roll the dough out onto a well-floured clean surface.  Cut the dough into rounds, using a cookie-cutter about 2 – 3 inches in diameter.
  8. Place the biscuits on a cookie sheet lined with parchment paper, and use a strand of uncooked spaghetti to prick the biscuit with holes.
  9. Bake the biscuits for about 15 – 20 minutes until they turn pale brown.

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