Digestive Cookies
Digestive cookies are a versatile treat, perfect as a tea-time snack or for making pie crusts. Despite their name, they aren’t exactly health food. The “digestive” label comes from sodium bicarbonate, an ingredient that can briefly ease an upset stomach. Made with whole wheat flour, these cookies have more fiber than those made with all-purpose flour.
Digestive Cookies
In the UK, digestive biscuits are very popular, and often enjoyed with tea. Their enduring popularity is a testament to their taste and versatility.
Digestive cookies, a favorite in the UK, and USA are often enjoyed with a cup of tea due to their rich, slightly sweet flavor🍪.
but my previous No Bake Lemon Cookies with a few ingredients are also very delicious.
What Are Digestive Cookies?
Digestive cookies are similar to graham crackers in the U.S. They are like whole wheat shortbread, crisp and buttery. In Ireland, “biscuits” are a type of cookie, but unlike soft American biscuits, they are semi-sweet, crisp, and crunchy with no softness.
Digestive Cookies
Ingredients Digestive Cookies
- 1 2/3 cups (8 1/3 oz / 236 g) whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (3 oz / 85 g) powdered sugar
- 1/2 cup (4 oz / 115 g) butter, cubed
- 1/4 cup (2 fl oz / 57 ml) milk
Instructions Digestive Cookies
Preheat and Prep
- Preheat the oven to 350°F (180°C).
- Line a cookie sheet with parchment paper.
Combine Dry Ingredients
- In a mixing bowl, combine the flour, baking powder, salt, and powdered sugar. Mix well.
Add Butter
- Quickly rub the cubed butter into the dry ingredients using your fingertips or a blender until the mixture looks like breadcrumbs.
Form Dough
- Add the milk and mix to form a dough. If the dough seems dry, add a bit more milk.
Roll Out Dough
- Turn the dough onto a floured surface. Roll it until smooth.
- Using a well-floured rolling pin, roll the dough to just over 1/8 inch thick.
- Cut the dough into rounds, about 2 1/2 inches in diameter. Re-roll the scraps to make more biscuits.
Bake Biscuits
- Transfer the biscuits to the prepared baking pan.
- Optional: Prick the biscuits with a fork to create holes.
- Bake for 20 minutes, or until the biscuits are pale gold.
Store Biscuits
- Let the biscuits cool, then store them in an airtight container for up to 1 week.
- You can also freeze the raw dough for up to 1 month.
Are Digestive Biscuits Sugar-Free?
Not all digestive biscuits are sugar-free. However, Britannia NutriChoice Digestive Zero biscuits are an option that contains no added sugar. They are high-fiber wheat biscuits with no maida (refined flour).
Digestive Cookies
Are Digestive Biscuits Good For Weight Loss?
Digestive biscuits, made with whole wheat flour, offer a nutty flavor and added fiber and nutrients. While they are a more nutritious option compared to standard cookies, they won’t significantly aid in weight loss. They are still fun
What Can I Make With Digestive Biscuits?
- No-Bake Pie Crusts: Crush digestive biscuits into fine crumbs and use them as a substitute for graham cracker crumbs in pie and cheesecake crusts.
- Ice Cream Mix-Ins: Break biscuits into larger chunks and mix them into ice cream for added texture and flavor.
- Trifles: Add crushed digestive biscuits to trifles for an extra layer of crunch and taste.
What You’ll Need to Make Digestive Biscuits
- 🍪 Cookie Sheet and Parchment Paper: For baking the biscuits.
- 🥣 Mixing Bowl: To combine all the ingredients.
- 🌾 Floured Surface: To roll out the dough smoothly.
- 🪄 Rolling Pin: For rolling the dough to the right thickness.
- 📏 Measuring Cups: To accurately measure the ingredients.
Digestive Cookies
What Exactly Does “Digestive” Mean, Anyway?
The term “digestive” in digestive biscuits might make them sound like health food, but it refers to sodium bicarbonate (baking soda), a key ingredient known to briefly ease an upset stomach. Whole wheat flour adds fiber and bulk to the biscuits. However, they are similar to graham crackers, and health claims should be taken with a grain of salt.
Digestive Cookies
if you enjoyed the Digestive Cookies please rate it 5 stars and share it with loved ones.
I hope this recipe brings as much joy to your home as it does to mine.🍪
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happy baking🍪
How to Make Digestive Cookies Recipe
Ingredients
- 1 ⅔ cups 8 1/3 oz / 236 g whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup 3 oz / 85 g powdered sugar
- ½ cup 4 oz / 115 g butter, cubed
- ¼ cup 2 fl oz / 57 ml milk
Instructions
Preheat and Prep
- Preheat the oven to 350°F (180°C).
- Line a cookie sheet with parchment paper.
Combine Dry Ingredients
- In a mixing bowl, combine the flour, baking powder, salt, and powdered sugar. Mix well.
Add Butter
- Quickly rub the cubed butter into the dry ingredients using your fingertips or a blender until the mixture looks like breadcrumbs.
Form Dough
- Add the milk and mix to form a dough. If the dough seems dry, add a bit more milk.
Roll Out Dough
- Turn the dough onto a floured surface. Roll it until smooth.
- Using a well-floured rolling pin, roll the dough to just over 1/8 inch thick.
- Cut the dough into rounds, about 2 1/2 inches in diameter. Re-roll the scraps to make more biscuits.
Bake Biscuits
- Transfer the biscuits to the prepared baking pan.
- Optional: Prick the biscuits with a fork to create holes.
- Bake for 20 minutes, or until the biscuits are pale gold.
Store Biscuits
- Let the biscuits cool, then store them in an airtight container for up to 1 week.
- You can also freeze the raw dough for up to 1 month.
