Almost "Digestive" biscuits

Ok, these are not copycat Mcvities’ digestive biscuits (my favourite, au passage). But I can tell they’re addictive as well. Besides, you make them yourself, so you know what you are putting in there.

I’ve seen this recipe quite everywhere, in French blogs as well as English blogs. It’s actually Gary Rhodes’ recipe which you can find here.

These Digestive biscuits cousins are very easy to make. See for yourself.


For 16-18 biscuits
Prep: 30 min – Baking : 15 min
  • 100gr wholegrain flour
  • 100gr oats, grind them
  • 1 teaspoon baking powder
  • 50gr brown sugar
  • 100gr salted butter, softened
  • 2 tablespoons milk

Whole wheat flour in Morocco: you can see wheat bran as it’s part of the mixture, which adds to the richness of the taste

Preheat oven to 180C.  Cover a big baking sheet with parchment paper.
First, grind the oats until most of it becomes powdery. Add all the other dry ingredients. Mix.

Add the butter and mix until crumbly. Add the milk and bring dough together.
Form a sort of “abaisse”, cover with a cling film and and place in fridge for 15 minutes. 

The “abaisse”

Spread the dough between 2 parchment papers to 3mm thickness. Cut out 6cm diameter circles. Prick with a fork.

Bake for 15 minutes until golden. Let cool on a grill.
Keep in an airtight container for 48 hours.

Author: Nada

Nada Kiffa is an Expert in Moroccan cooking and her recipes are coming from a lineage of Moroccan home and professional cooks. Cooking classes and posted articles are inspired by her family life in Morocco and elsewhere. You will learn what makes a dish Moroccan before learning how to execute it. You will also learn how to work around recipes and cut corners without missing on the flavour.

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