How to Make Digestive Biscuits: A Step-by-Step Guide to the Perfect Crunchy Treat

Digestive biscuits – the name alone evokes a sense of wholesome goodness, doesn’t it? These humble biscuits, with their subtly sweet, nutty flavor and satisfying crunch, have been a beloved teatime staple for generations. But did you know that you can easily recreate these comforting treats in your own kitchen?

This article will guide you through the process of making digestive biscuits from scratch, complete with tips and tricks to ensure bakery-worthy results. So, put on your apron, and let’s embark on a delicious baking adventure together!

Everything You Need to Make Digestive Biscuits

Before we dive into the baking process, let’s gather our ingredients and tools.

Ingredients

Here’s what you’ll need to make a batch of classic digestive biscuits:

• 225g (1 3/4 cups) plain (all-purpose) flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 50g (1/2 cup) rolled oats
• 100g (1/2 cup) unsalted butter, cold and cubed
• 50g (1/4 cup) granulated sugar
• 50g (1/4 cup) light brown sugar
• 2-3 tablespoons milk

Optional ingredients for variations:

• 1/2 teaspoon ground cinnamon (for a warm, spiced flavor)
• 50g (1/2 cup) chocolate chips (for a touch of indulgence)

Tips for ingredient substitutions:

• Gluten-free flour: For a gluten-free version, substitute the plain flour with a gluten-free all-purpose flour blend.
• Vegan butter: You can easily swap out the unsalted butter for a plant-based alternative.

Equipment

You’ll need the following tools to make these biscuits:

• Two mixing bowls
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Fork
• Rolling pin

Step-by-Step Guide: Baking Digestive Biscuits to Perfection

Now that we have everything ready, let’s get baking!

1. Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper and set it aside.

2. Combine the dry ingredients: In a large bowl, whisk together the flour, baking soda, salt, and rolled oats. This ensures even distribution of the leavening agents and prevents clumps.

3. Cut in the butter: Add the cubed cold butter to the dry ingredients. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs. This step is crucial for creating the flaky texture characteristic of digestive biscuits.

4. Incorporate the sugars: Add both granulated and light brown sugar to the bowl. The brown sugar adds a hint of caramel-like flavor and moisture to the biscuits.

5. Gradually add the milk: Pour in 2 tablespoons of milk and mix until the dough starts to come together. Add the remaining tablespoon if needed, but avoid overmixing. The dough should be soft and slightly sticky.

6. Roll out the dough: Lightly flour your work surface and turn out the dough onto it. Using a rolling pin, roll out the dough to about 1/4 inch thickness.

7. Cut out the biscuits: Use a round cookie cutter (about 2 inches in diameter) to cut out the biscuits. Gently re-roll any scraps of dough and cut out more biscuits.

8. Dock the biscuits: Prick the top of each biscuit several times with a fork. This helps to prevent air pockets from forming during baking and ensures even cooking.

9. Bake to golden perfection: Carefully transfer the biscuits to your prepared baking sheet. Bake for 12-15 minutes, or until they turn a light golden brown around the edges.

10. Cool and enjoy: Once baked, remove the biscuits from the oven and let them cool completely on the baking sheet before serving.