King Arthur Flour’s Homemade Digestive Biscuits
Skip the package and make homemade digestive biscuits using a recipe from King Arthur Flour! A combo of all-purpose and whole wheat flours combine to create a crisp, lightly sweet and buttery cookie.
My friend Clare sent me this recipe from King Arthur for digestive biscuits – those cookie-esque, cracker-esque, not-too-sweet biscuits served with afternoon tea in Britain – and I decided to make them over the long weekend. If you’re used to McEvitie’s, these will not taste the same, but they certainly are a decent substitute if they’re not readily available.
On her suggestion, I reduced the sugar, and I also used granulated in place of the powdered sugar the original recipe called for because I was out (this may have changed the texture a bit but I think it was fairly negligible); otherwise, I kept true to the instructions.
Homemade Digestive Biscuits
Ingredients
- ½ cup all-purpose flour
- 1 ½ cups whole wheat flour
- 1 teaspoon baking powder
- ½ cup unsalted butter, room temperature
- ⅓ cup granulated sugar
- ¼ cup whole milk, cold
Instructions
- Preheat your oven to 350°F.
- Measure the flour and baking powder into a mixing bowl. With a pastry blender, two knives, or your fingertips, rub the butter into the flour mixture. Toss in the sugar and enough milk to make a stiff dough.
- Knead this mixture on a floured surface until smooth. (All this can be done almost instantly in a food processor.) Roll the dough out to a bit more than 1/8 inch thick and cut into any desired shape. Traditionally, digestive biscuits are round and about 2 1/2 inches in diameter. Place on greased cookie sheets, prick evenly with a fork, and bake until pale gold, between 15 and 20 minutes.
I love these, but have never tried making them at home! Definitely going to put it on my list!