Name: Digestives
Yield: For at least 40 biscuits
Cuisine: United Kingdom
Ingredients: 40 g (1½ oz) pecan nuts; 260 g (9¼ oz) wholemeal plain (all-purpose) flour or spelt flour; flour, for dusting; 1 tsp sea salt; 150 g (5½ oz) oat flour; 100 g (3½ oz) raw (demerara) sugar; 2 eggs; 1 tsp baking powder; 150 g (5½ oz) butter, at room temperature

Preparation info

For at least
40
biscuits

Difficulty
Easy

Appears in

Oats in the North, Wheat from the South

By Regula Ysewijn

Published 2020

About

Digestives were developed by two Scottish doctors in the 1830s with the aim of creating a biscuit that could improve digestion, hence the name ‘Digestive’. The most popular Digestives are those made by McVitie’s, which the company began to bake on a large scale in 1892.

Digestives were often called malt cookies and the original patent received was entitled ‘Making Malted Bread’. Cassell’s Universal Cookery Book from 1894 provides a recipe for

Ingredients

Method

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Ingredients

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