The Little Mill Blog
Tea & Bickies - Wholemeal Digestives

digestive biscuits

by Kathy Purcell,


~ 225g The Little Mill Stoneground Wholemeal flour

~ 1 teaspoon baking powder

~ ½ teaspoon sea salt

~ 90g confectioners’ sugar

~ 120g cold butter, cubed

~ 60ml milk


~Preheat oven to 340°F (170oC). Line a baking tray/cookie sheet with parchment paper.

~ Combine the flour, baking powder, salt and sugar in a mixing bowl and mix to combine the ingredients.

~ Quickly, working with your fingertips or a pastry blender, rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Add the milk and work through to form a dough.

~ Turn out on a floured surface and roll to form a smooth dough.

~ Using a well-floured rolling pin, roll the dough out to a bit more than 1/8 inch thick and cut into rounds, about 2 1/2 inches in diameter. You can keep rolling the scraps together to make additional dough.

~ Transfer the biscuits to your baking pan and, if desired, prick the biscuits with a fork to create holes.

~Bake for 20 minutes until biscuits are pale gold.


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