How to Make Digestive Biscuits Recipe - Gemma’s Bigger Bolder Baking (2024)

FAQs

What is the American equivalent of digestive biscuits? ›

Graham crackers, BelVitas, or Marie biscuits are all useful substitutes for digestive biscuits. Keep reading to get more alternatives for your dessert making.

Increasing the amount of butter definitely makes the biscuit "taste" softer, more crumbly, and more flaky.

Use Cold Butter for Biscuits

For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.

These biscuits are made with saturated fats and may contain around 3-5 grams of fat per biscuit, which may not be a healthy choice. Lastly, the addition of sodium as well as other preservatives to enhance the taste and shelf life are synthetic in nature. Thus, digestive biscuits are not as healthy as they sound!

Calories: Digestive biscuits tend to have fewer calories than other cookies, which makes them a smarter choice if you're watching your calorie intake. Health benefits: As noted earlier, digestive biscuits do offer some nutrition – such as fiber from whole grains – which many regular cookies lack.

These biscuits are prepared with whole wheat flour which is known to be a good source of dietary fibre. This nutrient is considered essential for digestive health and promotes regular bowel movements while preventing constipation.

Digestive biscuits are made with ingredients that help to break down food and promote a healthy digestive system. In fact, digestive biscuits are often made with whole wheat flour, sugar, vegetable oil, and baking soda. So next time you're reaching for a biscuit, know that you're doing your stomach a favor!

UNHEALTHY CALORIES: A digestive biscuit typically consists of a minimum of 50 calories. These are not healthy calories which will accelerate your weight loss. Rather these are calories which will hamper your weight loss and you wouldn't even know why!

The butter version rises the highest — look at those flaky layers! The shortening biscuit is slightly shorter and a bit drier, too. Butter contains a bit of water, which helps create steam and gives baked goods a boost.

What kind of liquid is best for making biscuits? ›

Milk or Buttermilk: I love how this recipe works with milk or buttermilk. If you love the tangy flavor of buttermilk, use it.

Cutting butter into flour or other dry ingredients is an essential part of preparing pastry dough, biscuits and crumbly pie toppings because it gives a light and flaky texture that can't be replicated with any other technique.

Eggs act as a binder for biscuits, without them the mixture will be far too crumbly. They also add flavour and texture, as well as extending shelf life.

Bake them close to each other.

Biscuits are an exception to this rule: Placing them close to one another on your baking sheet actually helps them push each other up, as they impede each other from spreading outward and instead puff up skywards.

Digestives are a particular cookie (called biscuits in the UK). They are sort of like a thick graham cracker, or, even more, like a ginger snap. They are quite dry, actually, and delicous, we think, although they are simple, not glamorous (perhaps the basis for the name "digestive".

These biscuits were developed during the latter part of the 19th century to increase fiber in Victorian diets — something that still might be appealing to us today. Digestive Biscuits are really just sophisticated graham crackers and are very simple to make. They're delicious with tea and fruit. 15 mins.

Graham crackers are uniquely American. However, a very popular biscuit is the Digestive biscuit (decidedly NOT a cookie) which is wholemeal and somewhat sweet. It's sometimes is eaten with cheese but is much more often eaten with a cup of tea as its the very best biscuit for dunking.

In the US, what us Brits call a biscuit, Americans would call a cookie - whilst an American biscuit is something resembling a British scone… making a name like Biscuiteers seem rather confusing!