digestive biscuits

From a tea time snack to entire pie crust, my Digestive Biscuits recipe is as versatile as it is delicious and can be made in no time.

Digestive Biscuits Recipe

236 grams) whole wheat flour

baking powder

salt

(3 ounces 85 grams) powdered sugar

(4 ounces 115 grams) butter, (cubed)

(2floz/57 milliliters) milk

Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment paper.

Combine the flour, baking powder, salt, and sugar in a mixing bowl and mix to combine the ingredients.

Quickly, working with your fingertips or a blender, rub the butter into the dry ingredients until the mixture resembles breadcrumbs. Add the milk and work through to form a dough.

Turn out on a floured surface and roll to form a smooth dough. (IF your dough seems dry add a little more milk.)

Using a well-floured rolling pin, roll the dough out to a bit more than 1/8 inch thick and cut into rounds, about 2 1/2 inches in diameter. You can keep rolling the scraps together to make additional biscuits.

Transfer the biscuits to your baking pan and, if desired, prick the biscuits with a fork to create holes. Bake for 20 minutes until biscuits are pale gold.

Cover and store in an airtight container for up to 1 week. Freeze the raw dough for up to 1 month.&nbsp;

Semi-sweet &amp; oaty, Homemade Digestive Biscuits are miles better than the packet versions. Easy to make and perfect to dunk in tea or even eat with cheese. See Recipe Notes to turn them into Homemade Chocolate Digestives.

Homemade Digestive Biscuits

g medium oatmeal (plus extra for rolling out)

g wholemeal flour

g flour

sugar

0.5 tsp bicarbonate of soda

75 g butter (plus extra for greasing)

Preheat the oven to 190C/170C fan/Gas 5.Lightly grease two baking trays.

Take a large mixing bowl and add all the dry ingredients. Mix together.

Dice or grate the butter then rub it into the dry ingredients until you have a mixture that looks like breadcrumbs.

Stir in enough of the beaten egg to make a soft dough, using your hands to bring the mixture together.

Generously sprinkle the work surface with oatmeal. Put the dough on the oatmeal, sprinkle more over the top then roll out 3-5 mm thick.

Using a round, 8cm cutter, cut out biscuits and transfer them to the greased baking trays. Gather up the scraps, re-roll and cut out more biscuits until all the dough is used up, dusting with more oatmeal as needed.Depending how thick you rolled the dough, you should get 12-15 biscuits.

Prick holes into each biscuit in a pleasing pattern using a skewer or cocktail stick.

Put the trays of biscuits in the preheated oven until cooked through and golden brown (15-20 min). Turn the trays around half way through if the biscuits are cooking unevenly.Transfer biscuits to a wire rack until completely cold before storing in an airtight container.

Looking for a simple dessert? Try whipping up this lemon and mascarpone cheesecake, easy as!

Lemon and mascarpone cheesecake

digestive

unsalted butter, melted

cream cheese, softened

(220 grams) caster sugar

eggs, egg yolk

lemon

mascarpone cheese

tsp vanilla extract

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977439743001&=domain=del

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“This is called a chocolate fridge cake, but it should be seen as a bit of a larder cake as well, using what you have to hand – which is why this is a pantry recipe. All
sorts of different-flavoured chocolate (ginger chocolate, chilli chocolate and so forth), biscuits, nuts, dried fruit or alcohol can be used, instead of what’s listed here, depending on what you have in your pantry and what you like. The cake can be stored in the fridge, in a sealed container, for up to a week” - Yotam Ottolenghi. This is an edited extract from
Ottolenghi SIMPLE (Penguin Random House, RRP $49.99). On sale now.

Ottolenghi's mint and pistachio chocolate fridge cake

mint-flavoured dark chocolate, roughly chopped into 3cm pieces

dark chocolate (70% cocoa solids), roughly chopped into 3cm pieces

unsalted butter,

golden syrup

sultanas

digestive biscuits,

pistachios, chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853641748001&=domain=del

5348771529001-5853641748001

An impressive centrepiece for a dinner party dessert

Pink strawberry cheesecake

digestive biscuit

unsalted butter

leaf gelatine

carton single cream

full-fat soft cheese

golden caster sugar

lemon juice

strawberry

whipping

strawberries

tbsp golden caster sugar

Seal the biscuits in a plastic bag and crush them to fine crumbs with a rolling pin. Tip into a bowl and stir in the melted butter, mixing thoroughly so that all the crumbs are soaked. Now tip the mixture into a loose-bottomed 24cm round cake tin, at least 5cm deep, and press down with the back of a metal spoon to make an even layer over the bottom of the tin. Chill in the fridge while you make the filling.

Submerge the gelatine leaves in a dish of cold water, and leave to soak and soften for 5 minutes. Pour the single cream into a pan and bring just to the boil, then take off the heat. Take the gelatine leaves out of the water, give them a good squeeze to get rid of excess water, and stir one by one into the cream (they will dissolve instantly). Leave to cool for a few minutes.

Beat the cheese in a bowl with the sugar, lemon zest and juice until smooth and creamy. Mix in the cream and gelatine mixture and the chopped strawberries.

In another bowl, lightly whip the whipping or double cream so it falls in soft peaks, then fold it into the strawberry mixture. Whisk the egg white in a clean bowl until it forms stiff peaks, then fold gently into the cheese mixture. Pour into the cake tin and smooth down lightly. Chill for at least 21⁄2 hours until set.

To make the sauce, blitz all the ingredients in a food processor or blender. Taste and add more sugar if needed, then pour into a jug and keep in the fridge until you’re ready to serve. (Both cheesecake and sauce can be made a day ahead.)

To serve, run a knife between the cheesecake and the tin to loosen it, remove it from the tin, then take it off its base and put it on a serving plate. Halve the extra strawberries lengthways, pile them in the middle and serve with the jug of sauce.

Bring the flavours of Wimbledon to your table with this enticing afternoon treat

Strawberry & white chocolate mousse cake

/2½ oz butter

white chocolate

tub full-fat soft cheese

double cream

Crush the biscuits with a rolling pin to fine crumbs, add the melted butter and mix well. Tip the mix into a 20cm lined, loose-bottomed cake tin, smooth with the back of a spoon and put in the fridge for 30 mins.

Melt 375g of the chocolate in a microwave or glass bowl set over a pan of simmering water, then allow to cool slightly.

Take out 6 nice-looking strawberries and set aside. Blitz the remaining strawberries in a food processor until smooth, then add them to a bowl with the soft cheese and cream. Beat until really smooth and thick, then stir in the melted white chocolate. Pour on top of the biscuit base and smooth the top. Place in the fridge and chill overnight.

Halve the reserved strawberries and place on top of the cheesecake. Melt the remaining 25g chocolate and drizzle over the top, then keep chilled until ready to serve.

Follow our step-by-step recipe for this easy no-cook cheesecake – a delicious summer dessert for all occasions

Strawberry cheesecake in 4 easy steps

butter, melted

vanilla pod

full fat soft cheese

icing sugar

punnet of strawberries, halved

To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly. For more detail on how to make a biscuit base, take a look at our how to make a biscuit base video.

Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.

Pour the double cream into a bowl and whisk with an electric mixer until it’s just starting to thicken to soft peaks. Place the soft cheese, icing sugar and the vanilla seeds in a separate bowl, then beat for 2 mins with an electric mixer until smooth and starting to thicken, it will get thin and then start to thicken again. Tip in the double cream and fold it into the soft cheese mix. You’re looking for it to be thickened enough to hold its shape when you tip a spoon of it upside down. If it’s not thick enough, continue to whisk. Spoon onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.

Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, and pour the purée over the top.

Check out this creamy swirl cheesecake recipe with dulce de leche. This easy no-bake cheesecake is an indulgent and impressive dessert to serve to friends and family at your next dinner party

Dulce de leche cheesecake

soft cheese

dulce de leche, (at room temperature)

Lightly oil and line a 23cm springform cake tin with baking paper. Put the biscuits into a food processor and pulse until fine, then add the melted butter and mix together. Tip into the tin, spread out and press down firmly to make an even-layered base. Put into the freezer to set while you prepare the rest of the cheesecake.

Put the soft cheese into a mixing bowl and, using a hand whisk, whisk until fluffy. Add the icing sugar and mix together until smooth. Pour the cream into a separate bowl and, using a hand whisk, whisk into very soft peaks. Gently fold the cream into the cheese mix.

Put 400g of the cheesecake mix into another bowl and fold in 170g dulce de leech until completely mixed through. Spoon over the cheesecake base and smooth out into an even layer.

Spoon the remaining plain cheesecake mix over the top of the dulce de leche layer and  smooth. Using the back of a teaspoon, make 8-10 shallow wells on the surface. Dollop in little portions of the remaining dulce de leche.

Take a wooden skewer and drag it through the top of the cheesecake, swirling the dulce de leche into the cheesecake mix. Put the cheesecake into the fridge to set for 4 hours or leave overnight.

This recipe for baked dulce de leche cheesecake comes from Lobos tapas bar in Borough market. It's feels really indulgent and is the perfect way to end a meal

Dulce de leche cheesecake (baked)

milliliters double cream

dulce de leche,

eggs, beaten

Heat the oven to 170C/fan 150C/gas 31/2. To make the base, mix the butter and biscuits until they looks like damp breadcrumbs. Butter and line the base of a 22cm springform tin, pack the biscuit mixture into the base and chill.

For the filling, mix the cheese, cream, dulce de leche and eggs to a smooth paste. Put this mix in the tin with the biscuit base and cook for 45 minutes until it is set, but still has a slight wobble. Cool to room temperature, then chill until ready to serve (the top might crack but will be covered up, so don’t worry). Spread more dulce de leche on top.

This authentic creamy dessert will add a taste of New York to any dining table. Our American-style baked cheesecake recipe makes an easy family dessert.

New York cheesecake

butter,

Philadelphia cheese, cheese

tbsp plain flour

½ tsp vanilla extract

lemon (about 2 tsp)

½ tsp lemon juice

carton soured cream

Position an oven shelf in the middle of the oven. Heat the oven to 180C/ 160C fan/ gas 4.

Line the base of a 23cm springform cake tin by putting a square piece of parchment paper or foil on top of the tin base and then clipping the side on so the paper or foil is trapped and any excess sticks out of the bottom.

For the crust, melt 85g butter in a medium pan. Stir in 140g digestive biscuit crumbs and 1 tbsp golden caster or granulated sugar so the mixture is evenly moistened.

Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.

For the filling, increase the oven temperature to fan 220C/ 200C fan/ gas 7. In a table top mixer fitted with the paddle attachment, beat 900g full-fat soft cheese at medium-low speed until creamy, about 2 minutes.

With the mixer on low, gradually add 250g golden caster sugar, then 3 tbsp plain flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.

Swap the paddle attachment for the whisk. Continue by adding 1½ tsp vanilla extract, 2 tsp lemon zest and 1½ tsp lemon juice. Whisk in 3 large eggs and 1 yolk, one at a time, scraping the bowl and whisk at least twice.

Stir a 284ml carton of soured cream until smooth, then measure 200ml (just over ¾ of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.

Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes.

Reduce oven temperature to 110C/ 90C fan/ gas ¼ and bake for 45 minutes more. If you gently shake the tin, the filling should have a slight wobble.

Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.

Combine the reserved soured cream with a 142ml carton soured cream, 1 tbsp golden caster sugar and 2 tsp lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.

Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.

A simple but very impressive pud, light enough to have a slice to finish a big meal

Luscious lemon baked cheesecake

tub mascarpone

eggs,

lemons, juice of 1

caster sugar

soured cream

lemon curd

(optional)

Heat oven to 180C/fan 160C/gas 4. Line the bottom of a 23cm springform tin with greaseproof paper. Tip the biscuits and melted butter into a food processor, then blitz to make fine crumbs. Press into the tin and chill.

Whisk all the other ingredients in a large bowl until completely combined, pour into the tin, then bake for 35-40 mins until the cheesecake has a uniform wobble.

Turn off the oven and leave the cake inside until cool. When it is completely cooled, remove from the tin and top with soured cream. Swirl lemon curd over the top and decorate with raspberries, if you like.

This light and luscious lemon cheesecake tastes as good as it looks

Lemon quark cheesecake

melted butter

light soft cheese

quark

lemons

gelatine sheets

Crush the digestive biscuits and mix with the melted butter. Press into the base of a 20cm springform tin. Chill to firm.

Whisk the light soft cheese with the quark and icing sugar, then fold through zest 2 lemons.

Soak the gelatine sheets in cold water, then melt in the juice 3 lemons over a low heat. Beat into the cheese mix, then spoon on top of the biscuit base. Chill until set.

Small-batch Digestive Cookies

flour ((60 g) gf all purpose if desired)

tsp baking powder

tbsp (plant) butter softened ((28 g) you can probably sub coconut oil)

tbsp powdered sugar ((21 g) increase to 1/4 cup for a sweeter cookie)

tbsp nut/seed butter ((16 g))

tbsp chocolate chips ((14 g))

Preheat oven to 350F and line a cookie sheet with parchment.

In a medium bowl whisk together flour, baking powder, salt.

Using a fork (or pastry cutter) cut the softened butter into your flour mixture until a crumbly mix is formed.

Stir in powder sugar and add enough milk 1 tsp at a time and stir to combine a stiff non-sticky dough.

On a lightly floured surface knead this a couple of times to make it smooth.

At this point you can shape the cookies by hand, first making a ball and then flattening on parchment. Alternatively, roll the dough out less than 1/4 inch thick and cut out cookies, and repeat until no dough remains.

I got 10 cookies this way.

Prick the cookies with a fork to give them that ICONIC look.

Bake cookies 15-20 minutes until slightly browned (they continue to cook on the cookie sheet out of the oven so don&#39;t overcook them).

Let your cookies cool and enjoy!

If making a chocolate ganache, add chocolate and nut butter into a bowl and microwave 30 sec at a time and stir until all chocolate is melted. Decorate your cookies and let it set in the fridge or freezer. Enjoy!

Similar to graham crackers, these semi-sweet biscuits have a buttery, crumbly texture that is perfect with tea.&nbsp;The recipe is similar to a shortbread. Just make sure that the butter is very cold when you start out.&nbsp;

Buttery Digestive Biscuit Recipe

wholemeal flour

oatmeal

butter (very cold)

tsp baking soda

dark sugar

tsp salt

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.

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.

Top 14 digestive biscuits recipes from across the web

The most viewed digestive biscuits recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Digestive Biscuits Recipe

Homemade Digestive Biscuits

Lemon and mascarpone cheesecake

Ottolenghi's mint and pistachio cho...

Pink strawberry cheesecake

Strawberry & white chocolate mousse...

Strawberry cheesecake in 4 easy ste...

Dulce de leche cheesecake

Dulce de leche cheesecake (baked)

New York cheesecake

Luscious lemon baked cheesecake

Lemon quark cheesecake

Small-batch Digestive Cookies

Buttery Digestive Biscuit Recipe

Top 14 digestive biscuits recipes from across the web

The most viewed digestive biscuits recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Digestive Biscuits Recipe

Homemade Digestive Biscuits

Lemon and mascarpone cheesecake

Ottolenghi's mint and pistachio cho...

Pink strawberry cheesecake

Strawberry & white chocolate mousse...

Strawberry cheesecake in 4 easy ste...

Dulce de leche cheesecake

Dulce de leche cheesecake (baked)

New York cheesecake

Luscious lemon baked cheesecake

Lemon quark cheesecake

Small-batch Digestive Cookies

Buttery Digestive Biscuit Recipe

The most viewed digestive biscuits recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine