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Digestive biscuit cake recipe

Digestive biscuit cake recipe

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  • Celebration cakes
  • Birthday cake

This cake takes a little time to make, but the results are really worth it. A rich and buttery cake is made from ground pecans and crushed digestives, baked, then filled and topped with a caramel icing.

42 people made this

IngredientsServes: 12

  • 170g digestive biscuit crumbs
  • 65g ground pecans
  • 60g plain flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 225g unsalted butter, softened
  • 220g light brown soft sugar
  • 3 egg yolks, room temperature
  • 2 teaspoons vanilla extract
  • 250ml milk, lukewarm
  • 3 egg whites, room temperature
  • 4 tablespoons caster sugar
  • 2 tablespoons caster sugar
  • 340g unsalted butter, softened and divided
  • 110g dark dark brown soft sugar
  • 125ml double cream
  • 90g icing sugar
  • 60g chopped pecans

MethodPrep:30min ›Cook:40min ›Extra time:3hr cooling › Ready in:4hr10min

  1. Preheat oven to 180 C / Gas 4. Grease and line two 23cm round cake tins with baking parchment.
  2. Combine the biscuit crumbs, 65g ground pecans, flour, baking powder and salt.
  3. In a large bowl, cream the butter and the light dark brown soft sugar until fluffy. Slowly beat in the egg yolks, one at a time. Stir in the vanilla. Alternately add the milk and the crumb mixture while beating on low.
  4. Beat the egg whites in a bowl until foamy. Add 4 tablespoons sugar slowly and beat to soft peaks. Fold into the crumb batter and pour into the tins.
  5. Bake for 25 minutes or until a skewer comes out clean. Cool in the tins on a rack about 10 minutes, then invert and cool completely.
  6. To make the icing, heat 2 tablespoon sugar in a saucepan over medium heat until it turns golden. Remove from heat and add 60g of the butter; swirl. Whisk in the dark brown soft sugar and place back on the heat. Bring to the boil, stirring constantly. Add the cream and bring back to the boil. Boil for 1 minute and remove caramel from heat.
  7. Place icing sugar in a large bowl and mixing on medium speed, slowly drizzle in the caramel. Beat until the bottom of the bowl is just barely warm, about 5 minutes. Add the remaining butter, 15g at a time. Beat until smooth and chill icing until ready to ice the cake. Ice the cake and press the pecans into the sides.

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Reviews & ratingsAverage global rating:(18)

Reviews in English (17)

by Jeannie

Great recipe, just like my grandmother's. In reading some of the reviews, I noticed some folks wondered about the amount of flour. Not sure why the cake fell apart for one reviewer, but the flour amount is correct. I'm a pastry chef, and can say that the graham takes the place of flour, both providing gluten and tenderizing. The whites must be prepped as instructed, because they provide structure and lift to the cake. If they're not properly whipped and carefully folded in, the result will be a dense cake with the wrong texture. The yolks and all the sugar also tenderize, so you've got to really adhere to the recipe.-14 Dec 2011

by cmammerman

I've had graham cracker cake only once before, at a bakery in Asheville, NC. I was looking for a similar recipe, and I'm happy to say that this is it! There are a lot of steps to make the cake, but they're not hard and they're well worth it. The frosting is a change from the buttercream my palate expects; the high butter ratio almost tastes like something is wrong at first, but once I adjust my expectations I realize it's the perfect complement to the cake.-13 Feb 2008


This cake is rather tedious to make. Although I received rave reviews from my guests who tried it, I don't think I'll try this recipe again. I've made it twice now and both times the cake itself literally falls apart as I try to frost it. The frosting tastes really good, but all that butter scares me!-24 Aug 2002

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How to Cook No bake chocolate biscuit cake Yummy

No bake chocolate biscuit cake – No Bake Chocolate Biscuit Cake, many of us are familiar with it since childhood, in various shapes and forms. Chocolaty, rich dessert made with crushed. Turn digestive biscuits & chocolate into this easy homemade dessert! Similarly, adding some chopped scallions or celery to mashed potatoes can add a pleasant burst of texture and flavor.

Chocolaty, rich dessert made with crushed biscuits This chocolate biscuit cake recipe fit perfectly for my new cake ware. Related Posts: No-Bake Chocolate Peanut Butter Bars No-Bake. This no-bake chocolate biscuit cake tastes similar to Chocolate cake and is a layered cake. Tasty No bake chocolate biscuit cake recipe and technique is really a culmination of the small tips I have realized within the last 7 years. No bake chocolate biscuit cake happens to be a week-end cooking project, which is to state you will need a couple of hours to complete it, but once you`ve got the method down you can cook multiple batch at the same time for household picnics or simply to have cold areas to eat from the icebox on a whim.

In this case, I am going to educate you on steps to make No bake chocolate biscuit cake At home with simple ingredients, the same as Chinese restaurants. My No bake chocolate biscuit cake recipe is the greatest on earth!

I may also teach you how to utilize up leftover steamed rice and allow it to be into an appetizing, cheap, and flavorful meal for the entire family!

I tried applying somewhat less water than normal, that has been encouraged elsewhere. It helped a little often, but other instances, I’d to include more and more water as the quinoa was cooking. Then, the dry quinoa absorbed way too much of the dressing I added later.

Can I make No bake chocolate biscuit cake?

Whether your home is on your own or are an active parent, finding enough time and power to organize home-cooked dishes may seem like a complicated task. At the conclusion of a frantic time, eating at restaurants or getting in may feel like the fastest, easiest option. But comfort and processed food can have a significant cost on your temper and health.

Restaurants often serve more food than you ought to eat. Several restaurants serve parts which can be 2 to 3 situations larger compared to recommended nutritional guidelines. That encourages you to consume significantly more than you would at home, adversely affecting your waistline, body stress, and risk of diabetes.

Once you prepare your own dishes, you have more get a grip on on the ingredients. By cooking for yourself, you are able to ensure that you and your family consume new, nutritious meals. It will help you to check and sense healthiest, raise your energy, strengthen your fat and mood, and boost your sleep and resilience to stress.

You can cook No bake chocolate biscuit cake using 12 ingredients and 3 steps. Here is how you achieve it.

Ingredients of No bake chocolate biscuit cake:

  1. You need of For the base layer-.
  2. You need 2 packets of digestive biscuits.
  3. You need 1 cup of nuts (walnuts, almonds, cashews), slightly chopped.
  4. You need of For Chocolate Syrup -.
  5. It’s 1 cup of sugar.
  6. Prepare 1/2 cup of cocoa powder.
  7. You need 1 cup of water.
  8. You need 1/2 of + 1/3 cup butter.
  9. You need 1 tsp of vanilla extract.
  10. It’s of For chocolate ganache.
  11. You need 1/2 cup of whipping cream.
  12. You need of chocolate (dark/milk), chopped.

This is a recipe which I had seen in my childhood on doordarshan and I still remember an old aunty demonstrating the recipe in one of the cookery shows. Layer butter cookies across the chocolate, but don't let them go up the sides. Ingredients for No Bake Chocolate Biscuit Cake Recipe. Mixed nuts (walnuts, hazelnuts) toasted and Pour the prepared chocolate syrup over the biscuits-nut mixture and mix well.

No bake chocolate biscuit cake step by step:

  1. Procedure : •Break the biscuits into small pieces into a large bowl. Then Add toasted nuts over the biscuits..
  2. Prepare the chocolate syrup

Press. no bake cake recipes are always easier and less hassle recipes compared to the traditional baked cake recipe. for any biscuit cake recipe, the cream, cocoa powder, sugar and butter using double boil method. later the melted chocolate mixture is mixed with crumbled biscuit pieces and then. An easy no bake chocolate cake. Remove from the pan and slice to serve. A medley of biscuits, hazelnuts, Nutella and a whole lot of chocolate form a decadent chocolate fridge cake. The inspiration for this chocolate biscuit cake came when I went for a stroll downtown with the kids a couple of days ago.

It’s cheaper to consume junk food than No bake chocolate biscuit cake

At first glance, it might look that consuming at a fast food restaurant is more affordable than creating a home-cooked meal. But that’s seldom the case. A examine from the College of Washington College of Public Wellness unmasked that individuals who make in the home generally have healthy over all diets without larger food expenses. Another examine discovered that regular house cooks used about $60 monthly less on food than those who ate out more often.

I don’t understand how to prepare No bake chocolate biscuit cake

  • If you’re threatened by the outlook of preparing a home-cooked food, it’s essential to consider that preparing is no exact science.
  • It’s frequently completely OK to skip a component or replacement something for another No bake chocolate biscuit cake.
  • Look on the web or obtain a standard cookbook for simple recipe ideas.
  • Just like any such thing, the more you cook, the higher you’ll become. Even if you are a complete amateur in your kitchen, you’ll shortly master some fast, healthy meals.

What formula should I personally use for No bake chocolate biscuit cake?

Neutral oils like canola, plant and peanut oil have higher smoke items, creating them well suited for baking chicken. Learn more about choosing the right gas for frying.

What must and mustn’t be performed when cooking No bake chocolate biscuit cake

  • Make sure everything is icy in a sealable container or bag.
  • Meat specifically must be
    effectively wrapped.
  • Toast bread straight from freezer, anti-waste campaign urges.
  • Remember that any such thing that’s a higher water material, like lettuce, will not be exactly the same after being frozen and then defrosted.
  • Make an effort to freeze every thing when at their freshest. Defrost meat carefully before cooking, but other items such as bread for toasting could be grilled right from the freezer.
  • Never refreeze natural beef that has been freezing and then thawed – you are able to, but, freeze cooked meat that was frozen when raw.
  • Ensure the fridge isn’t packed therefore full that air can’t circulate.

Techniques for getting started!

Focus on new, healthy ingredients. Baking sugary treats such as brownies, cakes, and snacks won’t support your wellbeing or your waistline. Equally, adding a lot of sugar or sodium may transform a healthy home-cooked dinner into an detrimental one. To make sure your meals are great for you in addition to being delicious, start with healthy components and flavor with herbs as opposed to sugar or salt.

Inventory through to staples. Elements such as for example grain, dinner, olive oil, spices, flour, and stock cubes are staples you’ll probably use regularly. Maintaining cups of tuna, beans, tomatoes and bags of freezing veggies available can be beneficial in rustling up rapid meals when you’re pushed for time.

Give your self some leeway. It’s okay to burn off the rice or over-cook the veggies. After a few attempts it will get easier, quicker, and tastier!

Recipe Summary

  • ¾ cup whole wheat flour
  • ¼ cup all-purpose flour
  • ½ teaspoon baking powder
  • 1 tablespoon rolled oats
  • 4 tablespoons butter
  • 4 tablespoons brown sugar
  • 4 tablespoons milk

Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

In a large bowl, sift together the flour and baking powder. Mix in the oatmeal. Cream together the butter and the sugar and add to mixture. Stir in the milk until mixture forms a thick paste.

Knead dough on a floured surface until smooth. Roll out dough to approximately 1/8" thickness. Cut into rounds with cookie cutter about 2 1/2 inches in diameter. Transfer to cookie sheets and prick with a fork.

Bake 15 to 18 minutes, or until golden. Let cool on wire rack. Store in an airtight tin.

Chocolate Triangle Cake

The Mayans were amazing and sophisticated people. They learnt how to cultivate cocoa trees, and they developed ways of fermenting and roasting the beans so that they could be consumed. At the same time the Roman Empire was peaking, the Mayans were building their huge pyramids.

So here’s a recipe inspired by those incredible Mayan Pyramids. To create the unique shape of this chocolate triangle cake, the mixture is poured and set into a tilted cake tin. I have used almonds and raisins in this recipe but you can substitute any dried fruit or nuts you like for example hazelnuts, mixed nuts, dried apricots, de-stoned prunes, dates, or glacé cherries to name a few.


  • 300g milk chocolate, broken into pieces
  • 100-150g good dark chocolate
  • 170g digestive biscuits, broken into roughly shaped pieces
  • 125g raisins
  • 100ml evaporated milk
  • 100g almonds, roughly chopped
  • 100g white chocolate

Preparation Guidelines:

  1. Take an 18cm square cake tin and line the base and 3 upright sides with clingfilm, leaving one side without film.
  2. Pour the evaporated milk into a heavy-bottom pan, add the milk chocolate and on a low heat, gradually melt and stir the mixture together. Remove from the heat and allow to cool, but not to set.
  3. Stir in the nuts, raisins, and biscuit pieces.
  4. Place the cake tin at a 45 degree angle by propping it up on one side with a box. It should sit with the unlined side of the tin being the side that is propped up, and therefore raised above the level of work surface. Transfer the cake mixture to the propped up tin, smooth the top surface and leave until it is firm. At this stage you can put the tin into the fridge to set the cake completely.
  5. Once thoroughly set, remove the cake from the fridge, turn out of the tin and peel off the clingfilm. If any bits of biscuit sit above the level of the chocolate mixture, you can slice these off so that the cake will sit flat on a serving plate.
  6. Melt the dark chocolate and spread it in a very thin layer over the top sides of the pyramid.
  7. Melt the white chocolate and drizzle in a decorative pattern for presentation.

Time: 20 minutes to prepare plus cooling and setting

Cocoa Treats: 10 servings


Biscuit cake is purely home made recipe and you can make many variation as per your liking. You can change biscuits and use any of your choice like Oreo, parle G, butter biscuits, chocolate flavoured, cream or any other.

Biscuit cake taste best with chocolate icing, but you can also experiment with other icing like whipping cream, butter cream, dark chocolate or any of your choice. Garnish it with roasted nuts, chocolate shaving, chocolate balls, marshmallow, berries or with biscuits. I like to keep it simple and use chocolate shaving for garnishing.

Published: 00:14 BST, 3 May 2015 | Updated: 00:14 BST, 3 May 2015

My mother used to make this when I was a child and it was a great favourite of mine. When Prince William and Prince Harry were very young, I made it for them using the same recipe. It was a firm favourite in the royal nursery so much so that, many years later, Prince William chose to have chocolate biscuit cake at his wedding for the groom’s cake. It was designed, made and gifted to Prince William by McVitie’s biscuit manufacturers and is said to have been made from 1,700 biscuits and 17kg of chocolate! This recipe is very simple and children always enjoy crushing and crumbling the biscuits. For children I leave out the pistachios and soft figs included here and replace them with the same weight in biscuits. You can also replace the pistachios with pecans, toasted almonds or macadamia nuts, and the figs with raisins, sultanas or dried cherries.

  • 340g (12oz) butter
  • 240g (8oz) golden syrup
  • 60g (2oz) unsweetened cocoa powder
  • 120g (4oz) dark chocolate, chopped
  • 1 tsp pure vanilla extract
  • 60g (2oz) pistachios
  • 100g (3½ oz) soft, plump dried figs, sliced or chopped
  • 450g (1lb) digestive biscuits, crushed
  • 300g (11oz) dark chocolate, chopped
  • 50g (2oz) white chocolate, chopped
  • selection of small chocolate sticks and dark and white Maltesers or Whoppers

1. Melt the butter with the golden syrup in a heavy-based pan. Do not let it boil.

2. Remove from the heat and add the cocoa powder, dark chocolate and vanilla extract.

3. Stir until you have a very smooth, glossy mixture.

4. Add the pistachios, figs and crushed biscuits to the chocolate mixture and stir well.

5. Line the base and sides of the cake tin with baking parchment or plastic wrap.

6. Place the mixture in the tin and press it down. (If you are using a square tin, make sure you press it down well into the corners.)

7. Leave to cool at room temperature before covering and chilling in the fridge. It will take about 2 hours to set completely firm.

8. When set, remove from the tin and place on a cooling rack.

9. Melt the dark chocolate and white chocolate separately.

10. Spread the dark chocolate all over the cake.

11. Decorate with the Maltesers before the chocolate sets, so that they stick to the cake. Position chocolate sticks as desired and drizzle with the white chocolate (and a little extra dark, if wished).

12. Store in an airtight container in the refrigerator.

13. Keeps for up to two weeks, although it seldom lasts that long, once people know that it is there!

Ingredients for Chocolate Fridge Cake:

  • dark chocolate (or milk, or semi-sweet!)
  • unsalted butter
  • golden syrup
  • digestive bisuits
  • mini marshmallows

To make this no-bake chocolate dessert, simply melt together the chocolate, butter, and golden syrup. Allow to cool for about 10 minutes. Next, stir in the crushed biscuits and marshmallows, then spread out into a loaf pan lined with parchment paper or foil. Chill until completely set &ndash about 2 &ndash 3 hours.

To get a nice, thick layer of chocolate on top (as pictured), simply reserve a little of the chocolate mixture (before adding biscuits), then spread it on top once everything is in the pan.

One of the BEST chocolate desserts you&rsquoll ever try. I promise!

Queen Elizabeth’s Favorite Cake: Chocolate Biscuit Cake

“This chocolate biscuit cake is Her Royal Majesty the Queen’s favorite afternoon tea cake by far,” chef Darren McGrady, The Royal Chef and former personal chef to Queen Elizabeth II, told TODAY Food. “This cake is probably the only one that is sent into the royal dining room again and again until it has all gone.”

“It is her favorite cake that she eats until it is all gone,” says McCrady. “If there is anything left when she has it at Buckingham Palace, it then goes to Windsor Castle so she can finish it there. I use to travel on the train from London to Windsor Castle with the biscuit cake in a tin on my knee. It was half eaten.”

There’s another member of the royal family who is a fan of this cake too: “This chocolate biscuit cake was Prince William’s groom’s cake at his wedding. The reason he chose it is that he used to go to tea with the Queen and he got a taste for it. That is when he started liking it.”

The rich dark chocolate cake has a lovely crunchy texture thanks to the addition of classic English cookies called Rich tea biscuits. A layer of decadent chocolate frosting is the perfect finishing touch.

  • 1/2 teaspoon butter, for greasing the pan
  • 8 ounces Rich tea biscuits or sweet cookies
  • 4 ounces unsalted butter, softened
  • 4 ounces granulated sugar
  • 4 ounces dark chocolate
  • 1 egg


1. Lightly grease a 6-inch-by-2½-inch cake ring with the butter and place on a tray on a sheet of parchment paper.

2. Break each of the biscuits into almond size pieces by hand and set aside.

3. In a large bowl, combine the butter and sugar until the mixture starts to lighten.

4. Melt the 4 ounces of the dark chocolate and add to the butter mixture, stirring constantly.

5. Add the egg and beat to combine.

6. Fold in the biscuit pieces until they are all coated with the chocolate mixture.

7. Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is un-molded.

8. Chill the cake in the refrigerator for at least 3 hours.

9. Remove the cake from the refrigerator and let it stand.

10. Meanwhile, melt the 8 ounces of dark chocolate in a double boiler or saucepan on the stove top over low heat. Slide the ring off the cake and turn it upside down onto a cake wire.

11. Pour the melted chocolate over the cake and smooth the top and sides using a palette knife.

12. Allow the chocolate to set at room temperature.

13. Carefully run a knife around the bottom of the cake where the chocolate has stuck it to the cake wire and lift it onto a tea plate.

14. Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake.

Cake recipe which can help may help you put your baking skills to test using biscuits

You can give your cake recipe a unique touch by including Marie biscuits in this easy cake recipe. The incredients to bake this unique cake are Marigold biscuits, cocoa powder, powdered sugar, coffee, flour, cold milk and ghee. After mixing all the ingredients, the key is to dip the biscuits into the stack one by one.

Then one can cover the biscuits with a mixture of ghee, sugar and cocoa powder. The biscuits then can be kept in the refrigerator for some time. The cake recipe ends with cutting the biscuits into slices after they are removed from the refrigerator.

Lockdown Cooking: 3 easy cake recipes that you can make using biscuits

2020 has been a difficult year for each of us. While everyone is locked in their houses, it has been difficult for us to survive with only essentials. Food is our only friend right now and let’s be real, we all have cravings and looking at the situation outside, we definitely cannot seem to order from our favourite restaurants. So, we’ve come to our rescue and understanding the shortage of ingredients and fancy baking products, we did our research to bring to you three easy and effective recipes. All you need are ingredients you can find in your kitchen and ofcourse, biscuits.

1. Oreo biscuit cake:

One of the most versatile cookies in the world is oreo. It can literally be used for any and everything. In this recipe by Shivesh, you can easily utilise the cookies to make a cake without an oven or even flour. Check it out

2. Digestive Marie cake:

As weird and dry digestive Marie tastes, this is a tried and tested recipe. It is perfect for when you have kids at home and satisfying their cravings gives you pleasure. Easy, affordable and delicious, this recipe by Hemlata Kumavat tastes delicious.

3. Chocolate walnut cake with biscuits:

If Marie biscuits are not up your alley, this gorgeous looking cake might just do the drill. This is for when you are feeling a bit fancier and have more time in your hand. This recipe by Home Cooking Adventure makes for a great dessert after a whole day of doing chores (or just Netflixing!).

Homemade Wholemeal Digestive Biscuits

Baking in Britain has never been more popular in the last few years it’s become a borderline obsession. While some might argue that it never really went away – from traditional tea rooms to high street bakeries, cakes and baking are something inherent in our culture – the recent resurgence of interest has taken home baking in a whole new direction. Spurred on by shows like The Great British Bake Off, The Hummingbird Bakery’s cutesy cupcake creations and the jewel-like confections on show in shops like Ladurée, people at home are taking their baking to a higher level.

Out go the simple sponges, scones and rock buns, and in come the macarons and millefeuilles, fancy fondant decorations, perfect petit fours and triple tier cakes. Increasingly, if we’re going to make the effort to bake we want it to be a showstopper, not an every-day-eat. In a kitchen where chunky chocolate cookies and iced éclairs reign supreme, something to nibble mid-morning and dunk in our tea just doesn’t make the grade. It’s a bad time to be a biscuit.

The nation’s favourite biscuit…poised for dunking

That’s not to say we’re not still eating the things. Last year Britain consumed 141 million packets of biscuits, spending a whopping £123 million for this pleasure. Fuelled largely by our irrepressible tea drinking habit, biscuit buying is a booming economy that shows no sign of waning. Everyone has their favourite, from the nobbly Hobnob to the puritannical Rich Tea, but this is primarily a beauty contest between established brands people are buying, not baking, these favourite tea-time treats.

In a survey conducted by Sainsbury’s last year, Sun readers voted pink wafers their number one nibble, while those who read The Guardian were partial to the slightly more pretentious amaretti biscuit, with various other contenders across the country. But of all the weird and wonderful choices out there, one type of biscuit clearly took the lead, accounting for one in every nine packets bought in the UK last year. Which tempting treat managed to crumble its way to the top of the British biscuit league and into our hearts?

Best of British…wholesome wholemeal digestives

Whether cloaked in chocolate or served straight up, the digestive is a simple pleasure. Slightly soft with a sweet, malty taste, this combination of oats and wholemeal flour was originally believed to have a positive effect on digestion due to the inclusion of baking soda in an original recipe. I’m not sure these health benefits would withstand much close examination nowadays, but there’s no denying the comforting qualities of a good digestive. McVities pretty much monopolise the market for these favourite tea-time treats a bit like Heinz, there’s something about home brand versions which leaves us a little cold. But have you ever tried to make your own?

This post is flying the flag for the homemade digestive. Their appearance may be a little rough and ready in comparison to some of our favourite home bakes, but they’re incredibly simple to make and the flavour really is superior. Real butter in place of McVities’ vegetable oil produces a slightly richer, shorter, more satisfying biscuit with a crumbly, wheaten crunch, perfect for eating straight up or dunking in your favourite cup of tea.

Digestive biscuits – perfect for all kinds of desserts, not just dunking

Eaten alone the homemade digestive provides a more puritanical pleasure, but can easily be tarted up by coating one side in tempered chocolate or layering with caramel for a variation on Millionaire’s shortbread. Combine with chocolate, butter and golden syrup and you’ve got the most beautiful chocolate biscuit cake (although Prince William’s Royal Wedding cake was made using Rich Tea biscuits – shame on him – the digestive really is best for this purpose). Crumble your biscuits over fruit and yoghurt and you’ve got an instant dessert, while the base of banoffee pie or a creamy cheesecake wouldn’t be the same without a crunchy digestive crust.

I’m as partial as the next person to producing fancy cakes and beautiful bakes, but the next time you reach for the biscuit tin, spare a thought for the homemade digestive. Simple, delicious and nutritious (if you close your eyes while rubbing in the small amount of butter and sugar below), biscuits baked at home are just as good, if not better, than shop bought versions. So give it a go, make your own. You could even save a packet. My first biscuit pun of the post, I didn’t even use ‘when it comes to the crunch’ . . .

What’s your favourite kind type of biscuit? And do you buy branded packets, or prefer to make your own?

Wholemeal Digestive Biscuits (adapted from a Gary Rhodes recipe)


100g oats
100g wholemeal flour
1 tsp baking powder
50g light soft brown sugar
Pinch salt
100g salted butter, softened & cubed
1-2 tbsp milk

Preheat oven to 180 degrees C. Blitz the oats to a fine powder in a blender then mix in a large bowl with the wholemeal flour, baking powder, brown sugar and salt.

Add the butter and mix until crumbly. Add the milk and mix to form a smooth dough. Wrap in cling film and pop in fridge to firm up for about 15 minutes.

Remove your dough from the fridge and roll out to around 3mm thickness. It will be very crumbly so you’ll need to be very careful when rolling. Cut out circles of about 6cm diameter – I used a water glass to stamp out the shapes. Decorate with a pattern of your choice then bake in the middle of your oven for about 15 minutes.

When lightly golden but not too brown, remove from the oven and leave to cool on a wire rack. Store in an airtight container.


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