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Digestive Biscuits | Whole Wheat & Oats Digestive Cookies

These Digestive biscuits are made with whole wheat flour and oats and sweetened with jaggery. They are crisp, crunchy, and crumbly with an earthy sweetness and nutty taste. You should try making these biscuits at home because it is so easy, and tastes much better than the store-bought ones!
Course Baked goodies, Breakfast, Snacks
Keyword Digestive Biscuits
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 15 digestive biscuits (approx 3 inch in diameter)
Author Freda Dias

Ingredients

  • 3/4 cup whole wheat flour* 100 grams
  • 3/4 cup rolled oats, measure and grind to a powder, 80 grams
  • 4 tablespoons softened unsalted butter 56 grams
  • 1/2 cup tightly packed cane jaggery powder or light brown sugar, 75 grams
  • 3 tablespoons cold milk, adjust as required
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt, skip if using salted butter

Instructions

  • In a mixing bowl, sift the whole wheat flour and baking soda. Add powdered oats, jaggery powder, and salt. Whisk well to incorporate everything well.
  • Add butter, work the butter into the flour with your fingertips to resemble breadcrumbs.
  • Add milk, a tablespoon at a time and knead until you have a dough. You may need more or less of milk, so add it gradually. Do not overwork the dough. Just knead until the dough comes together.
  • Flatten the dough into a disc and transfer it to a cling wrap. Refrigerate for about 15 minutes.
  • Preheat the oven to 350 degrees F/ 180 degrees C. Transfer the disc to your work surface. Place it between two parchment papers and roll out to 1/4 inch thickness. If it crumbles, accumulate it and roll out. Use of parchment paper will help you roll it out nicely.
  • Use a cutter to cut into desired shapes.
  • Transfer to a baking tray lined with Silpat/parchment paper. Gather the scraps, form a disc, and repeat the same procedure of rolling out and cutting it out until all the dough is used up.
  • Use a skewer/fork to poke holes all over the cookies.
  • Bake for 15 minutes, until the cookies are a light golden in color. Check after 10 minutes of baking, as the time taken to bake will depend upon the thickness of the cookies, if they are thinner, they will be done around 10 -12 minutes. I baked in two batches, kept the other batch in the refrigerator while the first was baking.
  • Remove the tray from the oven. Let it cool for a minute on the tray, then transfer to a wire rack, and let it cool completely. They will become crisp and crunchy on cooling, transfer to an airtight container.

Notes

  1. The whole wheat flour used here is atta, the flour that is used in making traditional Indian flatbreads like chapati, roti, etc. This is finer as compared to the American whole wheat flour which is a bit coarser. American wheat flour will work in the recipe equally well, simply adjust the quantity of milk to knead the dough.
  2. These biscuits are mildly sweet, just right for the sweetness in a digestive biscuit. You can reduce it to 1/4 cup for lesser sweetness or increase it to 3/4 cup for more sweetness.
  3. Storage: These have a good shelf life, it will easily last 2-3 weeks in an airtight container or jar. 
  4. Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml