Easy Wholesome Digestive Biscuits

I have always loved digestive biscuits. Crispy and wholesome cookies that go really with with a glass of milk (in my case) or a cup of tea or coffee. It is that sweet treat thats filling and delicious! If you love these rustic and simple cookies, you will sure love this recipe.

Making digestive biscuits at home is easier and simpler than you might think. This recipe uses a combination of whole wheat flour (aata) and oats, ghee as the fat and jaggery as the sweetener along with some leavening and some milk to bring the dough together. This is an easy one bowl recipe and the results are some really flavourful, nutritious and filling digestive biscuits/cookies!

If you like making cookies at home, you may like these recipes: Gluten free Oat Chocolate Chip Cookies, Eggless Wholewheat Molten Chocolate Cookies, Eggless & Gluten free Jowar Almond Cookies.

Here are the main ingredients:

Whole Wheat Flour has more fibre and nutrients than all purpose flour. Digestive biscuits are rich in fibre and use whole wheat flour for that earthy flavour. This is regular wholewheat aata that you generally use to make roti.

Oats help create that unique texture of the Digestive biscuits that feels so rich in fibre and still crispy and flakey.

Jaggery provides sweetness to these cookies and brings a beautiful caramel flavour to the biscuits. You can use regular caster sugar or brown sugar here as well.

Ghee is the fat in this recipe. You can replace it with butter if needed. Reduce the amount of milk by 1 tbsp if you use butter.

Milk provides the moisture to bind the dough. You can however replace milk with water or any plant based milk too.

Now that we have covered all the ingredients, here is the detailed recipe for you.

Wholewheat Oat Digestive Biscuits

Serves: 15 biscuits Prep Time: 30 mins Cooking Time: 20 mins 20 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup (130 g) - Wholewheat flour (Aata)

1 cup (110 g) - Oats (Rolled or Instant)

3/4 cup (85 g)- Jaggery

75g - Ghee/Butter

1 tsp - Baking Powder

1/4 tsp - Baking Soda

1/4 tsp - Salt

1/3 cup - Milk

1 tsp - Vanilla (optional)

Instructions

1. Take the wholewheat flour and oats in a blender jar or food processor and grind it into a fine powder.
2. Take it out in a large mixing bowl and add salt, baking powder, baking soda and jaggery. Give it a thorough mix.
3. Now add in the ghee/butter and using your hands, rub the ghee/butter into the flour mixture until all the ghee has evenly mixed in. At this stage, if you press the dough in your palm, it should hold its shape.
4. Add the milk and using your hands mix until all the milk is evenly incorporated and you have a firm cookie dough.
5. You can also add a tsp of vanilla extract along with the milk to flavour the cookies.
6. To roll the dough, place the dough in between two parchments paper and using a rolling pin, roll it into a thin rectangular shape, approximately 3 mm in thickness. You can also do it in two batches.
7. Using a round cookie cutter or a small bowl with sharp edges, cut out round cookies. You can also cut the sheet into rectangles if you don't want to cut round cookies.
8. Now place each cut out cookie on a parchment lined baking sheet. Using a toothpick or skewer, poke holes uniformly on the top surface of each cookie.
9. Bake these cookies in a preheated oven at 170 C for around 20 mins until the cookies have turned a nice golden in colour.
10. Take the cookies out on a wire rack to cool completely.
11. Store them in an airtight container for upto a week at room temperature.

Did You Make This Recipe?

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