The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Digestive Biscuits

helend's picture

Digestive Biscuits

I've ben practising this recipe for a while. I syill can't quite manage the same crumbly texture as the famous McVitie brand but getting closer ...

They aren't that pretty to look at but taste good

For approx 2 dozen biscuits:

10 oz wholemeal flour

6 oz fine oatmeal

2 tsp salt (nec for the sweet/savoury balance but you could use less)

2 tsp baking powder

6 oz butter/marg

3 oz dark brown/muscovado sugar

5-6 tbs milk

Preheat oven to 150c. Sift dry ingredients together, rub in butter, stir in sugar, use minimum milk to make a dough. Roll out just under 1/4" thick, cut out with a 3" cutter, prick and bake on greased baking sheets for 18 minutes until just browning. Shift to a cooling rack asap.

PS You can use about 10 oz of chocolate, melted to cover the tops.




browndog's picture

Helen, they look very like Scottish oatcakes, therefore they look beautiful to me. By fine oatmeal you mean something like we would call steel-cut oats in the States rather than a rolled oat, correct?

helend's picture

umm .......

I don't know.  Fine oatmeal to me looks like small rounded spheres of oat not flattened flakes (porridge oats).

Can anybody else help? 

mse1152's picture


If it wouldn't be much of a bother, why not photograph the type of oats you used and post it so we can figure out the terminology?  Maybe it's just whole oats finely ground...?


xabanga's picture

According to Wikipedia:

"In Scotland, oatmeal is created by grinding oats into a coarse powder. Various grades are available depending on the thoroughness of the grinding, including Coarse, Pin(head) and Fine oatmeal."