Digestive Biscuits


Preparation info

  • Difficulty


  • Makes

    2½ dozen

Appears in

Real Irish Food

Real Irish Food

By David Bowers

Published 2014

  • About

The kind of digestives I can’t stop eating are the sugary biscuits that have oatmeal in them—and chocolate outside. But I know that super-sweet chocolate-coated digestives aren’t what was originally intended by a lightly sweetened wholemeal biscuit meant to give you a little extra fiber at the end of a meal. These biscuits are a more traditional digestive, mildly sweet, wholegrain. They’re actually delicious, plain, or spread with Strawberry Jam, Lemon Curd, or even peanut butter. Use the coarsest stoneground flour you can get. If you use traditional rolled oats, you’ll get a slightly chewier cookie; quick-cooking oat flakes will disappear more into the dough. Both are good. If you happen to melt a cup of some semisweet chocolate chips and dip each finished cookie in it, I can’t stop you.


  • 1 cup stoneground whole-wheat flour
  • 1 cup all-purpose flour
  • ½ cup(1 stick) butter
  • 1 cup rolled oats
  • ½ cup light brown sugar
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 egg
  • 2 tablespoons milk


  1. Preheat the oven to 400 degrees F and grease a baking sheet.
  2. Put the flours in a large mixing bowl. Use a fork, two knives, or your hands to cut or rub the butter into the flour until it looks like coarse crumbs. Stir in the oatmeal, sugar, salt, and baking soda.
  3. Beat the egg with the milk and pour into the flour mixture, stirring to make a stiff dough. On a lightly floured work surface, roll out half the dough and cut in 2-inch rounds. Prick each biscuit all over with a fork. Bake for 10 to 12 minutes, until lightly browned and just set. Repeat with remaining dough.