Digestive Biscuits - for those of use who didn't grow up with these thick sandy-textured graham-like crackers, they don't sound very appetizing, but don't be fooled by their unusual name. There's a reason why these cookies are beloved in the UK. If you've been searching for the perfect copycat recipe, this one is spot on.
Homemade Digestive Biscuits
makes 24 cookies
recipe adapted from Serena Wever
- 3/4 cup whole wheat flour
- 1/4 cup all purpose flour
- 1/4 cup wheat bran (see substitutions below)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon fine salt
- 4 tablespoons unsalted butter, cold and cubed
- 1 tablespoon vegetable shortening
- 5 tablespoons light brown sugar
- 3 tablespoons half and half
- 1/2 teaspoon pure vanilla extract
- In the bowl of a food processor, pulse the flours, wheat bran, baking powder, baking soda, cream of tartar, and salt until combined.
- Add butter, shortening, and brown sugar; pulse until combined.
- Add half and half and vanilla; pulse until combined.
- Press dough into a ball and wrap well with plastic wrap; refrigerate until firm, at least 30 minutes.
- To bake, preheat oven to 350F.
- Roll dough to 1/8-inch thickness between two sheets of wax paper (use 1/8-inch dowels as a guide).
- Cut cookies using a 2 1/2-inch cutter.
- Prick the cookie cutouts evenly with a fork or skewer.
- Slide the wax paper onto a sheet pan and chill for a few minutes before transferring cutouts to a silicone or parchment lined sheet pan.
- Bake for 15-18 minutes, until golden brown.
- Cool completely on a cooling rack. Store in an airtight container.
Note: ground bran cereal, wheat germ, oat bran, ground flax seeds, or any combination thereof, can be used as a substitution for the wheat bran.