A real childhood favourite of mine is Digestive biscuits. They’re crispy, crumbly, sweet, and nutty with nice bits of rolled oats. When I was around 10 or so, I would eat two digestive biscuits, as a snack, before going on a run. Weird, I know. Anyway, I love them so much I just had to try making my own. Can you guess what also makes everything better? Chocolate makes all baked goods at least 10 times better.
Tip: You can crush these up and use them as a cheesecake base! Can it get any better?!
Homemade Digestive biscuits
- Yield: 12 cookies 1x
Ingredients
Scale
- 2 tbsp nut butter of your choice (I used almond butter)
- 4–5 tbsp milk of your choice
- 5 tbsp coconut sugar or other sweetener
- 2 dl / 4/5 cup / 60 g oats
- 2 dl / 4/5 cup / 120 g flour of choice
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat your oven to 175ºC / 350ºF.
- In a small mug or bowl mix together the nut butter, milk, and coconut sugar. If the sugar doesn’t dissolve, microwave for a few seconds and mix, repeat until the sugar is dissolved.
- Mix the the rest of the ingredients in a bowl, then add the wet mixture. Mix until combined. If too dry add a splash or two of milk until moist enough to shape.
- Divide the dough into 12 balls. Place the balls on a piece of parchment paper. Using your hands, press and thin out the balls and use a digestive sized cutter or glass to cut circular cookies.
- Transfer the parchment paper with the cookies to a cookie tray. Bake for around 10-15 minutes, be careful to not burn them! Let cool and enjoy! Optionally drizzle with some delicious melted chocolate.