Whole-Grain Wafers

Preparation info

  • Makes about

    2 dozen

    • Difficulty


Appears in

The Cookie Lover's Cookie Book

The Cookie Lover's Cookie Book

By Richard Sax

Published 1986

  • About

These English digestive biscuits (don’t be put off by the name) are similar to our Graham crackers, with a nutty flavor and crumbly texture all their own. They do good things for cheese, or you can make them into Whole-Grain Lemon Cream Sandwiches.


  • cups whole wheat flour
  • cup regular or quick-cooking oats (not Instant oatmeal)
  • 3 tablespoons light brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons (¾ stick) cold unsalted butter, cut in pieces
  • 3 tablespoons milk, or more as needed


    1. Preheat the oven to 375°F. Lightly butter a baking sheet; set aside. oats (not Instant oatmeal)
    2. In a food processor or a mixing bowl, mix together the flour, oatmeal, brown sugar, baking powder, and salt. Cut in the butter, pulsing the processor on and off, until the mixture is crumbly. Add enough milk to make a cohesive but not sticky dough.
    3. Roll out the dough on a lightly floured surface to a thickness of about inch. Cut out -inch rounds with a plain or fluted round biscuit cutter. Place the rounds on the baking sheet; reroll scraps of dough and cut out remaining biscuits.
    4. Bake until very lightly browned, 12 to 14 minutes. Transfer to a wire rack to cool. Store when completely cooled.