Healthy Digestive Biscuits
There is nothing better than taking a break from your busy day to have a nice cup of tea. And nothing goes better with a cup of tea than a digestive biscuit (in my opinion)!
Digestive biscuits are normally made using wheat flour, sugar and vegetable oil. I wanted to make this recipe gluten-free and found that using a combination of oat flour and plain white gluten-free flour worked best. This is what a store bought digestive biscuit looks like…
Digestive biscuits are the most popular biscuits in the UK especially the chocolate covered variety. And for good reason I would say – they’re divine! They’re crumbly, crispy and sweet. I’ve been told they’re similar to Graham Crackers although digestive biscuits are less crispy and sweeter.
I don’t usually use butter in my recipes, although I can’t say I never use it. Using butter in baking is still clean as long as you use unsalted organic butter. Only about 3 tbsp of butter is used in this recipe so it’s not too sinful. I wanted to make these healthy digestive biscuits crispy and crunchy and found that butter worked best to achieve those results. I tried using coconut oil and unfortunately the cookies turned out softer and chewier.
Healthy Digestive Biscuits
Makes: 18 biscuits
- 1 cup oat flour (gluten-free)
- 3/4 cup plain white gluten-free flour (I used Dove’s Farm)
- 1/4 cup coconut sugar (or brown sugar)
- 2 tbsp xylitol (or 2 tbsp more sugar)
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 cup unsalted organic butter (you can add more to make it even crispier and easier to work with but I wanted to use as little fat as possibe)
- 3 tbsp milk (I used Alpro unsweetened almond milk)
- Preheat your oven to 180*c (350*f/160*c fan assisted)
- In a large bowl, mix together the dry ingredients.
- Melt the butter in the microwave, pour into the dry ingredients then mix in the milk.
- I used my hands to mix the dough to make sure everything is well incorporated.
- Place the dough in the fridge for about 30 minutes to make it easier to work with
- Tip the dough onto a work surface and flatten with your hands. The dough will be very crumbly so take your time!
- Using cookie cutters, make cookies shapes then transfer onto a lined baking sheet.
- Bake for 20-25 minutes until the biscuits are golden brown. (I wanted them to be really crispy so I left them in for 25 minutes)
You can crumble these healthy digestive biscuits in the food processor and use it as a base for a healthy cheesecake, just as you would with shop bought digestive biscuits (or graham crackers). Or you can enjoy them the old fashioned way, by dunking them in your cup of tea or coffee. Keep it simple 😉