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Iced Digestive Biscuits

Caroline

You will love these homemade digestive biscuits, whether you cover them in icing or chocolate or leave them plain. This recipe makes 14 small ones (I used a 5cm cookie cutter). This recipe may look complicated, but it isn’t really. It is just long! So, follow the stages and you will create great biscuits.

Ingredients:

100g oats or oatmeal

100g plain flour (You can use gluten free flour)

50g brown sugar

75g butter

Half a teaspoon salt

Half a teaspoon bicarbonate of soda

1 beaten egg

Icing: 75g icing sugar

3 teaspoons milk

Sugar sprinkles


Oatmeal is a product that not many people will have in their cupboards. You can, of course, buy it, but it is easy and much cheaper to make your own. Just get 100g porridge oats and whizz them up in a food processor until you get something that looks like flour. This is oatmeal.

Mix all the ingredients together, except the egg, until you get fine crumbs. Do this with your fingers or in a mixer. Then add the beaten egg in the middle of the crumb mixture and stir in with a spoon. Get your hands in the mix and bring it together to form a dough.

Roll into a ball and refrigerate for 15 minutes.

Then roll the dough out into the kitchen worktop which has some flour sprinkled on it. You might find that the dough is crumbly and breaks, but it doesn’t matter. Just squish it back together with your fingers. You will need the dough to be about 0.5cm thick, which is as thick as the biscuit will be when it is cooked.


These biscuits don’t rise much in the oven. Use a cookie cutter to cut the biscuit shapes and carefully place them on a baking tray with baking paper, or a tray which has been well greased with butter.

Use a fork to make little holes all over the top of the biscuits. This prevents air pockets from forming inside the dough as it cooks, so you will end up with a nice crispy biscuit.



Then, if you have room in your freezer, freeze them for 15 minutes. This stops them from spreading out too much while cooking. If your freezer is full, put them back in the fridge for half an hour.

Bake for 15 minutes at 180 degrees. As all ovens are different, so check them after 12 minutes. They will be ready when they have browned. Leave them to cool before you ice them.

To make the icing, just mix the milk with the icing sugar and stir thoroughly. It takes a while for all the icing sugar to dissolve into the milk, so be patient. To make sure the icing is really thick, so that it doesn’t dribble down the side of the biscuit, don’t add too much milk. Add 2 teaspoons at first and only add the other teaspoon if absolutely necessary. Spoon around a teaspoon of the icing into the middle of each biscuit.

Then sprinkle with the sugar sprinkles.

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