Digestive biscuits with cranberries
These lovely digestives with cranberries take biscuits to the next level: crunchy and semi-sweet bursting with tart cranberries. This is not only a simple and elegant recipe but also a tried and tested one. Digestive biscuits with cranberries make for the perfect dunking material. These beloved biscuits are an indulgent holiday treat. Indeed, homemade digestives with cranberries are a treat all on their own, but that doesn’t mean you cannot make them feel more festive with a Christmas biscuit tin. Here’s a cute Christmas food gift to surprise all your friends and family with this season!
Servings Prep Time
24biscuits 5minutes
Cook Time Passive Time
15minutes 40minutes
Servings Prep Time
24biscuits 5minutes
Cook Time Passive Time
15minutes 40minutes
Ingredients
Instructions
  1. In a small bowl mix the flaxseed and almond milk together. Put the mixture in the refrigerator for 20′ to thicken. This is a great egg substitute for baking!
  2. Dice and soak the cranberries in water.
  3. Mix the oat flour, whole wheat flour and baking powder in a large bowl.
  4. Pour the flaxseed-almond milk mixture into the large bowl. Add the soaked cranberries with any water left. Put the brown sugar, salt and olive oil into the 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, put the dough in the refrigerator for 20′ to rest before shaping.
  5. Preheat the oven to 170°C (338°F).
  6. Line two large baking sheets with parchment paper.
  7. 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.
  8. Do not discard the excess dough, knead the dough pieces to combine them, roll out the dough and cut biscuits.
  9. Bake the biscuits for 13′-15′.
  10. Remove the sheets from the oven; allow the biscuits to cool on the sheets.
  11. Store the biscuits in an airtight container. The biscuits will keep for up to 2 weeks.
Recipe Notes

Useful Information

I used a round biscuit cutter with 2-3/4-inches (7 cm) diameter and baked 24 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 with cranberries are vegan and vintage-inspired.

Tea pairing: Digestive biscuits with cranberries & Hibiscus tea

Digestives must be the most dunkable biscuits! Hibiscus tea with its amazing health benefits is delightful with homemade digestive biscuits with cranberries. The ruby red-coloured hibiscus tea complements tangy cranberries making this pairing a super addictive one! Since both are quick to fix up, this is a great tea and biscuit combination for last-minute tea parties!

Breakfast Recipe

Digestive biscuits with cranberries and traditional Greek coffee combine for a divine breakfast that’s sure to delight! Decidedly, mature flavours — coffee and red fruit — lend these melt-in-your-mouth delicacies a sophisticated profile.

You may also like:

Digestive Biscuits

Digestive biscuits with cranberries