English digestive biscuits originated in the 19th century in the United Kingdom, where they were originally created as a healthy food to aid digestion, hence their name. Their traditional recipe combines simple ingredients to achieve a crunchy texture and a slightly sweet flavor. In different Latin American countries, these biscuits may be known simply as "digestive biscuits" or "whole wheat biscuits," although the original name is maintained in many regions due to their popularity and reputation as a light and nutritious snack.
Digestive biscuits are highly valued for their versatility, as they can be enjoyed on their own, with tea or coffee, or used as a base for desserts like cheesecakes or pies. Over time, this recipe has crossed borders and undergone adaptations, but it has always retained its essence as a homemade and healthy product.
How to Make English Digestive Biscuits
Place the dry ingredients in a mixing bowl.
Cut or mix the butter with a pastry blender, two knives, or your finger.
Add the sugar and enough milk to make a firm dough.
Knead this mixture on a floured surface until smooth.
All of this can be done almost instantly in a food processor.
If you have time, return the dough to your bowl, cover it, and refrigerate for one hour.
This resting time will make the biscuits more tender and crispy.
After the dough has rested, preheat your oven to 350 degrees.
Roll out the dough until it is just over 1/8 inch thick and cut it into the desired shape.
Traditional digestives are approximately 2 1/2 inches in diameter.
Place them on greased baking sheets, prick them uniformly with a fork, and bake until pale golden, approximately 15 to 20 minutes.
Ingredients: Unbleached All-Purpose Flour, Stone Ground Whole Wheat Flour, Baking Powder, Butter, Powdered Sugar, Milk.
