|Prep Time||5 minutes|
|Cook Time||15 minutes|
|Passive Time||40 minutes|
- 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
- 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.
- 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.
I used a round biscuit cutter with 2-3/4-inches (7 cm) diameter and baked 26 biscuits.
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.
Digestives must be the most dunkable biscuits! Pennyroyal tea (mentha pulegium) with its delicate and minty flavor is delightful with digestives.
Digestive biscuits and almond milk are the best breakfast partners!
Store the biscuits in an airtight container. Homemade digestive biscuits will keep for up to two weeks.
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.
4 thoughts on “Digestive Biscuits”
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!