| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Passive Time | 40 minutes |
| Servings |
26 biscuits
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- 3/2 cups flour whole wheat
- 3/2 cups oat flour organic
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 3 tablespoons flaxseed milled
- 1/2 cup almond milk
- 3/4 cup olive oil Greek extra virgin
Ingredients
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- In a small bowl mix the flaxseed and almond milk together. Let the mixture rest to thicken and chill in the fridge for 20'. This is a great egg substitute for baking!
- In a large bowl combine the whole wheat flour with the oat flour, baking powder, brown sugar, and salt.
- Pour the olive oil and flaxseed-almond milk mixture into the large bowl. Combine and knead for a few minutes until the dough is firm. As far as the biscuit dough texture is concerned, it is oily and crumbly. Place plastic wrap over the bowl and let the dough rest before shaping and chill in the fridge for 20'.
- Preheat oven to 170°C or 338°F.
- Line two large baking sheets with parchment paper.
- Roll out the dough between 2 parchment sheets; the dough should be approximately 1/4-inch thick (5-7 mm). Lift off the top sheet and cut the biscuits using a round biscuit cutter. Pull away the excess dough around the biscuits and place them on the baking sheets.
- Do not discard the excess dough, knead the dough pieces to combine them, roll out the dough and cut biscuits.
- Bake the biscuits for 13'-15'.
- Remove the sheets from the oven and let them cool on the sheets. Store them in an airtight container.
Useful Information
I used a round biscuit cutter with 2-3/4-inches (7 cm) diameter and baked 26 biscuits.
Retro Recipe
Digestives date back to the early 19th century! UK's favorite biscuit is a digestive for more than 100 years. Digestives were developed by two Scottish doctors in the aim to create a biscuit that could aid digestion.
My digestive biscuits recipe is vegan and vintage-inspired.
Tea pairing
Digestives must be the most dunkable biscuits! Pennyroyal tea (mentha pulegium) with its delicate and minty flavor is delightful with digestives.
Breakfast Recipe
Digestive biscuits and almond milk are the best breakfast partners!
Notes
Store the biscuits in an airtight container. Homemade digestive biscuits will keep for up to two weeks.
Zero Waste
You can easily make the perfect tart crust with digestive biscuit; they are ideal for a tart crust or a versatile biscuit base for pies or cheesecake as they are crunchy and semi-sweet.
Crush some homemade digestive biscuits. Spread a layer of crushed digestives in individual dessert bowls or dessert glasses and press lightly. Spread chestnut cream over the layer of biscuits. Set in the refrigerator, cool and serve. Decorate with candied chestnuts.
I don’t understand the measurements on the first 2 ingredients. 3/2? What does that mean????
3/2 of a cup = 1+1/2 cup = 1.5 cups. I hope that you will enjoy the biscuits!
Heey! I was thinking for a long time to bake some digestive cookies and yours just turned out great!!! Super yuumy even though i sub sugar for dates instead so its baby aproved to!! Thank you for sharing it!!
Hello, Tamara! I’m glad you enjoyed them!