A stack on digestive biscuits on a counter
Print Recipe
0 from 0 votes

Buttery Digestive Biscuit Recipe

Similar to graham crackers, these semi-sweet biscuits have a buttery, crumbly texture that is perfect with tea. The recipe is similar to a shortbread. Just make sure that the butter is very cold when you start out. 
Prep Time20 mins
Cook Time15 mins
Cooling Time`5 mins
Total Time35 mins
Course: Tea Time
Cuisine: Scottish
Keyword: Digestive Biscuits
Appliance: oven, Parchment Paper, Baking Sheet


  • 170 grams wholemeal flour
  • 170 grams oatmeal
  • 150 grams butter very cold
  • 1/2 tsp baking soda
  • 55 grams dark sugar
  • 1/2 tsp salt
  • 2-3 tbsp milk


  • Sift together the wholemeal flour with the oatmeal.
  • Next crumble the very cold butter into the flour, until it has a breadcrumb texture.
  • Stir in the baking soda, dark sugar, and the salt.
  • Add the milk until the dough holds well.
  • Flatten into a round circle, then wrap in a cling wrap and chill for half an hour.
  • Preheat the oven to 170C° and line two baking sheets with parchment paper.
  • Roll out the dough to a width you desire (4mm recommended) then bake for 12-15 minutes.
  • Let the biscuits cool on the rack for 5 minutes when done.


If you prefer a sweeter biscuit, you can add nuts or dried fruit, ginger, cinnamon, or you can even dip them in chocolate. To dip, melt the chocolate in a glass bowl over a pot of simmering water. Once the biscuits are completely cooled, you can dip them carefully on one side in the chocolate, then leave them to cool again thoroughly until the chocolate has hardened.