Cake & Cookie Recipes > Digestive Cookies

How to make digestive cookies:
These are very wholesome cookies containing very little sugar and wholemeal flour. They will not taste like manufactured digestive biscuits but by the same token will not contain corn syrup or additives.


2 cups wholemeal flour
1 level teaspoon baking powder
1/2 cup butter
2 tablespoons caster/superfine sugar
1 large egg, beaten
1/2 level teaspoon salt
(see measure conversions for more information)


- Sift the flour and baking powder into a large bowl.
- Rub in the butter and add the sugar, mixing well.
- Add the egg, and using your hands, form a dough.
- Roll out to a thickness of a about a 1/4 inch on a lightly floured board.
- Cut out with a biscuit cutter.
- Put the biscuits onto baking sheets and prick the tops of them with a fork.
- Brush the tops with a little cold water.
- Bake at 220 degrees centigrade (see temperature conversions) for 12 to 15 minutes.
- The cookies should be pale golden and crisp.
- Transfer to a wire rack to cool.
- Store in an airtight tin.