This easy recipe for Digestive Biscuits with Raisins is adapted from Gary Rhodes’ recipe with a few personal changes. I added a little more sugar as I wanted them a bit more sweet and I added raisins as they bring a nice touch and make a perfect combination.
If you make these biscuits plain, without raisins, they can be used to prepare cheesecake crusts. Either way, these crispy, sweet digestive biscuits are so delicious that I’ve decided to make them regularly for my family. The oats add a distinct flavor, making them perfect with morning tea or coffee and kids love them.
How to make digestive biscuits with raisins
To prepare these delicious digestive biscuits, start by placing the oats in the bowl of a blender and running it for about 5 seconds until they turn into crumbs. Transfer the oat crumbs to a mixing bowl and combine them with all the other dry ingredients, flour, sugar, baking powder and salt, mixing well. Add butter to the dry mixture, stirring until it reaches a breadcrumb-like texture. Gradually add milk to the mixture, stirring until a moist pastry consistency forms. Allow the dough to rest in the refrigerator for 15 minutes.
Meanwhile, preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Lightly dust your working surface with flour and roll out the dough to a thickness of about 3 mm. Note that the dough may be slightly challenging to work with, due to its consistency.
Using a round cutter, cut circles from the dough, each about 7-8 cm in diameter. Re-roll any dough trimmings to cut out additional circles. Arrange the dough circles on the prepared baking sheet, ensuring they are evenly spaced.
Bake the pastries in the preheated oven for about 15-18 minutes, or until they turn lightly brown. Once baked, transfer them to a wire rack to cool completely.
Store the cooled pastries in an airtight container, where they will stay fresh for up to 3-4 days. Enjoy your homemade digestive biscuits as a delightful snack or dessert!
Hope you will try this easy recipe for Digestive Biscuits. If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.
For more cookie ideas check our full collection of Cookie Recipes.
YOU MAY ALSO LIKE:
Butter Cookies (Pastisetas)
Peanut Butter Stuffed Chocolate Cookies
Eggless Chocolate Oatmeal Cookies
Digestive Biscuits with Raisins
Ingredients
- 3/4 cup (100g) wholewheat flour
- 1 cup (100g) rolled oats
- 4 tbsp (60g) sugar
- 1 tsp (4g) baking powder
- 3 tbsp raisins
- pinch of salt
- 1/2 cup (110g) butter , at room temperature
- 2 tbsp (30ml) milk
Instructions
- Put the oats in the bowl of a blender and run it 5 seconds to turn them into crumbs. Mix together all of the dry ingredients. Add butter and stir to form a breadcrumbs texture. Add milk to create a moist pastry consistency. Let the dough rest 15 minutes in the fridge.Â
- Preheat oven to 180 °C (350 F) and line one baking sheet with parchment paper.Â
- Dust the working surface with a little flour and roll out the dough to a thickness of 3 mm (the dough is not very easy to work with). Cut circles of 7-8 cm in diameter, re-rolling any trimmings. Place them on the prepared baking sheet.
- Bake for about 15-18 minutes until lightly brown.Â
- Let them cool on a wire rack. Keep them in an airtight container for up to 3-4 days.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
These look fascinating. What makes a digestive biscuit a digestive biscuit? Is it just a cookie with a different name? I love the addition of the raisins with the oats and whole wheat.
As I know they are called digestive biscuits because they are made with whole wheat flour and rolled oats which makes them contain more fibers that are good for digestion. I personally like to add few tbsp of wheat bran also, which makes them even more digestive.
Is this recipe available in cups as opposed to grams?
Just added the cup measurement too.. Let me know if you try it ..
Thanks for adding the cup measurements. Now I can finally try this recipe:):)
I am trying to do this with all the recipes that doesn't have cup measurements. Hope I can finish this pretty soon. Happy Easter Kari.
Hi! As for me 4 tbsp. sugar is too much. I added 2 tbsp. sugar and it was too sweet for me.
This makes my evening beautiful <3 Love the combination of biscuits with raisins <3
How long can these biscuits last at room temperature?
For several days up to 1 week.. or you can simply freeze some for later. This is what I usually do.