Blogging Marathon #75
Day – 4
Name of the Bake – Digestive Biscuits
Country – Scotland

Also known as Wheaten / sweet meal biscuits, these biscuits from Scotland  / UK is popular all over the world!

History / Origin:

These biscuits are said to have been developed by 2 Scottish Doctors! The name ‘Digestive Biscuits’ was given because these biscuits were thought to have an antacid property because of the Sodium Bi Carbonate that was initially used in making it.

Some argue that though baking soda may relieve minor heart burn symptoms, it may not be effective when used in a baked product.

Though these biscuits may not actually aid in digestion, they act a palate cleanser due to their mild flavor, moderate sweetness and the crunch.

Digestive biscuits top the charts in the category for one of the best biscuits to have dunked in tea! This biscuit is also used as a base for cheesecakes and other such desserts.

The original digestive biscuits had no chocolate added to it. Nowadays, these biscuits are sold coated with dark, milk, white chocolate.

Step by step tutorial to make Digestive Biscuits:

I used:

Loosely Adapted from here

Whole wheat flour -1/2 cup
Coarsely powdered Oats – 3/4 cups
Unrefined Cane sugar- 2 tablespoons
Baking powder-1/2 teaspoon
Oil- 1/4 cup
Milk- 2- 3 tablespoons
A large pinch of salt

In a bowl , take the flour, oats, sugar, baking powder, salt and mix well.

Add oil and mix to get a crumby texture. Now add milk little by little till the dough clumps together.Do not add the milk in one go. Mix gently to form a dough without over working it

Roll out into 1/4 inch thickness and using a round cookie cutter, cut out the biscuits. Punch holes with a fork. Gently lift the cut out cookie with a spatula

Place them on a baking tray lined with parchment paper. Pre heat the oven for 10 minutes. Until then pop the baking tray into the fridge. After 10 minutes, bake the biscuits at 180 degree C for 8 – 10 minutes / till the edges are brown. Let them sit on the baking tray for another 10 minutes and then gently transfer them to a wire rack to cool.

Serve these biscuits with a cup of tea and sit back and enjoy the snack with a book in hand…


You can use dark brown sugar instead of unrefined cane sugar.
Also butter can be used instead of oil.

5 from 1 vote
Digestive Biscuits
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

 A popular biscuit,considered to have antacid properties,one that is best for dunking into a cup of tea ,originating from UK / Scotland.

Course: Snack
Cuisine: English
Servings: 12 cookies
  • 1/2 cup Whole wheat flour
  • 3/4 cup Coarsely powdered Oats
  • 1/4 cup Oil
  • 2 tablespoons Unrefined cane sugar
  • 1/2 teaspoon Baking Powder
  • 2-3 tablespoons Milk
  • A large pinch Salt
  1. Take the flour, oats, sugar, salt and baking powder in a bowl and mix well

  2. Add the oil and mix to get a bread crumb like texture.

  3. Add milk little by little and bring th dough together without over working it.

  4. Roll out int o 1/4 inch thickness and cut out round cookies. Prick holes with a fork.

  5. Place them on a baking tray lined with parchment paper and pop it in the fridge for 10 minutes. Meanwhile pre heat the oven.

  6. After 10 minutes, bake at 180 degree C for 8- 10 minutes / till the edges are golden brown,

  7. Enjoy with a cup of tea / store in an air tight container.

Recipe Notes

You can use dark brown sugar instead of unrefined cane sugar.

Butter can be used instead of oil

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

 Loading InLinkz ...

8 thoughts on “Digestive Biscuits | Sweet Meal Biscuits”

  1. PJ, I really enjoyed baking the digestive cookies when I made them some time back. Love the texture of the whole wheat flour in the cookies. Your have come out so well. Awesome pick for the alphabet!

  2. The biscuits look so crisp and beyond doubts these are healthy too. These are the type of biscuits my son likes…Will make to see how he reacts, its really tough to please him as far as food is concerned.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

error: Content is protected !!