D is for Digestive Biscuits

These well-known biscuits started life in Scotland as a way to help with the digestion of food after a meal. They have stood the test of time and remain one of the most popular biscuits in the U.K. and across the world. They are great with a cup of tea.

Preheat the oven to 180° C
A biscuit baking tray

Rolling pin
Round biscuit cutter


  • 235g whole wheat flour
  • 1 teaspoon baking powder
  • ½ tsp salt 
  • 85g icing sugar
  • 115g butter, cubed 
  • 60ml milk


  1. Combine the dry ingredients in a bowl, making sure to mix well. 
  2. Rub the butter into the dry ingredients until you achieve a breadcrumb consistency. It is important to work quickly at this stage in order to prevent the risk of the butter softening. 
  3. Add the milk a little at a time to form a soft dough. 
  4. On a floured surface, roll the dough about an inch thick, and then use the cutter to cut circles that are 2 ½ inches in diameter. 
  5. Prick with a fork before baking in the oven for 20 minutes. 

It is possible to buy a biscuit stamp if you wish to give your biscuits a professional finish. We also love coating the bottom of the biscuits with chocolate for an extra special treat.