Don’t miss the recipe for these amazing whole wheat digestive biscuits. They contain no eggs and are full of oats (which I love). They are perfect for breakfast, but I assure you that you will munch them as a snack at any time of the day because they are delicious. Moreover, they are also very easy to prepare because the dough is made with a mixer. Let me give you a tip: double the doses!

Other cookies I recommend trying:

Difficulty: Easy
Cost: Cheap
Rest time: 30 Minutes
Preparation time: 30 Minutes
Portions: 13 Pieces
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for 13 Whole Wheat Digestive Biscuits

I used oat milk, but cow’s milk is perfectly fine too.

3.5 oz rolled oats
3.5 oz whole wheat flour
1 tsp baking powder (1 teaspoon)
1.75 oz brown sugar
3.5 oz butter
2 tablespoons milk
1 pinch salt

Tools

1 Mixer (I used Bimby)
Plastic wrap
Parchment paper
Rolling pin
1 Cutter round with a diameter of 2.75 inches
1 Baking sheet
1 Toothpick

Preparation of Whole Wheat Digestive Biscuits

Place the rolled oats in a blender and chop until they become a coarse powder (with Bimby: 20 sec. speed 6).
Add the whole wheat flour, sifted baking powder, brown sugar, a pinch of salt and mix everything together (10 sec. speed 4).
Add the butter in pieces and blend with the mixer until a crumbly mixture is obtained (10 sec. speed 5 + 1 min. knead speed). Then, with the mixer running, add one tablespoon of milk at a time and knead again (1 min. knead speed).
Transfer the mixture to the work surface, knead it a few times by hand and shape it into a ball. Wrap it in plastic wrap and place it in the refrigerator to rest for about half an hour.
After the resting time, place the dough between two sheets of parchment paper and roll it out with a rolling pin to a thickness of about 1/8 inch.
Using a round cutter with a diameter of 2.75 inches (a pastry cutter or a glass will do), cut out the first biscuits. Then knead the scraps again and proceed until all the dough is used up.
Gradually transfer the whole wheat digestive biscuits onto the baking sheet lined with parchment paper.
At this point, use a stick (I used a wooden skewer) to poke holes in the biscuits as shown in the photo.
Bake the whole wheat digestive biscuits in a preheated static oven at 350°F for about 20 minutes. Remove from the oven and let them cool completely before touching them. Once cooled, you can transfer them into a tin box. Enjoy! Paola
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