Homemade Healthy Digestive Biscuits

Yields: Approximately 15-20 biscuits

Detailed Ingredients

The Base: 1 ½ cups (240g) whole wheat flour (Atta)
Sweetener: ½ cup (75g) powdered sugar
Fat: ½ cup (130g) cold butter (cubed)
Leavening: 1 tsp baking powder
Liquid: 5 tbsp cold milk
Flavor: ¼ tsp salt (only if using unsalted butter)

Step-by-Step Instructions

1. Mix the Dry Ingredients

In a large mixing bowl, sift together the whole wheat flour, powdered sugar, and baking powder. Add the salt if your butter is unsalted. Whisk until perfectly combined.

2. Incorporate the Cold Butter

Add the cold, cubed butter to the dry mixture. Use your fingertips or a pastry cutter to rub the butter into the flour until the mixture resembles fine breadcrumbs. It is important that the butter remains cold to ensure a flaky, crispy biscuit.

3. Form the Dough

Add the cold milk one tablespoon at a time. Mix gently until the dough just starts to come together. Do not over-knead; you want a firm dough, not a soft bread dough. If it’s too crumbly, add one more teaspoon of milk.

4. Chill the Dough

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This relaxes the gluten and makes it much easier to roll out without sticking.

5. Roll and Cut

Place the chilled dough between two sheets of parchment paper. Roll it out to a thickness of about 5mm. Use a round cookie cutter to cut your biscuits. To get the professional look seen in your image, you can use a small stamp or a toothpick to prick the surface and “write” the name on top.

6. Bake to Perfection

Place the biscuits on a baking tray lined with parchment paper. Bake in a preheated oven at 180°C (350°F) for 15–18 minutes, or until the edges are golden brown.

7. Cool and Set

The biscuits will be slightly soft when they first come out of the oven. Transfer them to a wire rack and let them cool completely; they will become perfectly crunchy as they sit.