English Digestive Biscuits Recipes

DIGESTIVE BISCUITS

Digestive Biscuits image

Our take on the British classic calls for a touch of brown sugar and a combination of whole-wheat and all-purpose flour, creating lightly sweet cookies with the perfect crunchy-tender texture. They make a wonderful addition to our Fruit Platter with Whipped Ricotta.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h35m

Yield Makes about 2 dozen

Number Of Ingredients 8

Ingredients

1 cup whole-wheat flour
1 cup unbleached all-purpose flour, plus more for dusting
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup packed light-brown sugar
1 stick cold unsalted butter, cut into pieces
4 to 5 tablespoons whole milk
1 large egg white

Steps:

Preheat oven to 325 degrees. Pulse flours, baking soda, salt, and brown sugar in a food processor to combine. Pulse in butter until mixture resembles coarse meal. Add 1/4Â cup milk; process until a dough forms. (If too dry, add more milk, 1 teaspoon at a time, until it holds together when squeezed.) Wrap dough in plastic; flatten into a disk. Refrigerate until firm, at least 30 minutes and up to 1 day.
Preheat oven to 325 degrees. Pulse flours, baking soda, salt, and brown sugar in a food processor to combine. Pulse in butter until mixture resembles coarse meal. Add 1/4 cup milk; process until a dough forms. (If too dry, add more milk, 1 teaspoon at a time, until it holds together when squeezed.) Wrap dough in plastic; flatten into a disk. Refrigerate until firm, at least 30 minutes and up to 1 day.
Remove dough from refrigerator; let stand at room temperature until malleable but still firm, about 10 minutes. Roll out to a 9-by-10-inch rectangle (about 1/8 inch thick). Using a 2 1/2-inch cookie cutter, stamp out rounds. With the back of a knife, score tops in a crosshatch pattern. Whisk egg white with 1/2 teaspoon water; brush top of each biscuit with egg wash. Place biscuits 1 inch apart on parchment-lined baking sheets; bake until firm and dry in centers and slightly darkened, 24 to 26 minutes. Let cool completely.

ENGLISH DIGESTIVE BISCUITS

English Digestive Biscuits image

Make and share this English Digestive Biscuits recipe from Food.com.

Provided by Amanda2

Categories Breads

Time 35m

Yield 36-42 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup unbleached all-purpose flour
1 1/2 cups stone ground whole wheat flour
1 teaspoon baking powder
1/2 cup butter, at room temperature (1 stick)
3/4 cup confectioners' sugar
1/4 cup milk, cold

Steps:

Place dry ingredients in a mixing bowl.
Cut or rub in the butter with a pastry blender, two knives or your fingertips.
Add the sugar and enough milk to make a stiff dough.
Knead this mixture on a flour surface until smooth. All this can be done almost instantly in a food processor.
If you have time, return the dough to your bowl, cover and chill for an hour. This resting time will make the biscuits more tender and crisp.
After the dough has chilled, preheat your oven to 350 degrees.
Roll out the dough until it is a bit more than 1/8 inch thick, and cut into any desired shape. Traditional digestives are about 2 1/2 inches round.
Place on greased cookie sheets, prick evenly with a fork and bake until pale gold, about 15 to 20 minutes.

Nutrition Facts : Calories 39.8, Fat 2.6, SaturatedFat 1.7, Cholesterol 7, Sodium 29.1, Carbohydrate 3.9, Fiber 0.1, Sugar 2.5, Protein 0.3

DIGESTIVE BISCUITS

Digestive Biscuits image

Similar to the traditional British biscuits, these can also be served buttered or with cheese. For a sweeter biscuit, brush one side with melted semisweet chocolate after baking.

Provided by Tracy

Categories World Cuisine Recipes European UK and Ireland English

Time 30m

Yield 12

Number Of Ingredients 7

Ingredients

¾ cup whole wheat flour
¼ cup all-purpose flour
½ teaspoon baking powder
1 tablespoon rolled oats
4 tablespoons butter
4 tablespoons brown sugar
4 tablespoons milk

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, sift together the flour and baking powder. Mix in the oatmeal. Cream together the butter and the sugar and add to mixture. Stir in the milk until mixture forms a thick paste.
Knead dough on a floured surface until smooth. Roll out dough to approximately 1/8" thickness. Cut into rounds with cookie cutter about 2 1/2 inches in diameter. Transfer to cookie sheets and prick with a fork.
Bake 15 to 18 minutes, or until golden. Let cool on wire rack. Store in an airtight tin.

Nutrition Facts : Calories 90.3 calories, Carbohydrate 12.4 g, Cholesterol 10.6 mg, Fat 4.1 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 51.4 mg, Sugar 4.7 g

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