How to Make Digestive Cookies Recipe
Katarina Frank
Digestivecookies are a versatile treat, perfect as a tea-time snack or for making piecrusts.
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Total Time 45 minutes mins
Course COOKIE, Dessert
Cuisine American
Servings 3 large cookies
Calories 130 kcal
- 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
Combine Dry Ingredients
In a mixing bowl, combine the flour, baking powder, salt, and powdered sugar. Mix well.
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.
Nutrition Facts
Calories130 Fat / Lipides5 g7%
Saturated / saturés0.4 g2% + Trans / trans0 g
Carbohydrate / Glucides19 g Fibre / Fibres2 g7%
Sugars / Sucres5 g5% Protein / Protéines2 g
Cholesterol / Cholestérol0 mg Sodium85 mg4%
Potassium40 mg1% Calcium10 mg1%
Keyword Digestive biscutis, Digestive Cookies