Healthy Digestive Biscuit Recipe

Note – This article was written before I went dairy-free.

For those who demand a bicky with their cuppa will love this digestive biscuit recipe. There is something remarkably British about having some biscuits and a hot drink. Though I am not a tea drinker, I will happily dunk a bicky into a mug of hot chocolate or black coffee.

After researching and experimenting, I created my take on the Digestive Biscuit recipe which has less sugar, a delicious cinnamon flavour and has fewer calories compared to supermarket varieties. These are essential factors when you are dieting to ensure you are not depriving yourself.

Diet Without Deprivation

During my weight loss journey, I was very restrictive in what I can eat in regards to sugar and calorie allowance. Once I perfected my granola and found a fondness for creating my versions of super healthy foods to aid me in my transformation, I slowly allowed myself to treat myself during the evenings.

Though my favourite type of biscuits is Bourbon Creams and Pink Wafers, digestives and simple and far more healthy alternatives. Sadly though, they are still stuffed with unnecessary additives and sugar.

That’s why I went on this adventure to experiment and create my own digestive biscuit recipe.

My Take On The Digestive Biscuit

My partner, Lee, thinks my take on the British biscuit exceeds Mcvities Digestives, though he says anything I make is amazing. These biscuits have a sumptuous texture, taste and are way healthier.

Strangely, they get better with age as they develop a firmer crunch and spices shine through beautifully.

Anyway, give this digestive biscuit recipe a try and let me know what you think.

Sumear's Digestive Biscuit Recipe - CrumbleSumear's Digestive Biscuit Recipe - Close Up

Healthy Digestive Biscuit Recipe

A take on the British loved digestive biscuit that is healthier and tastes way better than the original.

Course Dessert, Snack
Cuisine British
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 20 minutes
Total Time 40 minutes
Servings 18 biscuits
Calories 52 kcal
Author Sumear


  • 50 g Butter, unsalted At room temperature.
  • 50 g Oats, rolled
  • 60 g Wholemeal flour
  • 50 g Sugar, light brown
  • 1/2 tsp Baking powder
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Sea Salt
  • 1 tbsp Milk

Tools Needed

  • Food Processor Option; I used this
  • Spatula I use this
  • Parchment Paper or Re-usable baking sheet I use this
  • Baking/Cookie Tray
  • Cooling Rack
  • Large Bowl
  • Clingfilm/Plastic Wrap


  1. Place the oats in the food processor and pulse till it resembles a semi-fine consistency. Particles should be slightly larger than ordinary flour.

  2. Transfer the oats to the large bowl.

    Sift in the flour, sugar, baking powder, cinnamon and salt. 

    Mix contents using a fork or spatula.

  3. While ensuring the butter is at room temperature, cut into small chunks.

  4. If you have a large food processor, transfer in the dry mixture from the large bowl and the butter. Pulse till you are left with a crumb-like texture. The butter will stick to the dry contents and will be roughly the size of rice grains.

    No food processor: By hand, add the butter to the large bowl and squeeze the mixture between your fingertips creating a rubbing action between the tips. The mixture will be sticky however it will eventually come away from your fingers to a crumb-like texture. Avoid allowing the butter to melt between your fingers.

    Ensure there are no lumps of butter left.

  5. Add the milk to the mixture and bring everything together with your hands/spatula to form a dough. 

    Knead the dough if required to ensure the contents are mixed and is well combined with the milk.

  6. Transfer to the bowl and form the dough into a ball.

    Place it upon some clingfilm. Squash the ball with the palm of your hand to create a disc shape and wrap it up the rest of the film.

  7. Place dough in the fridge to rest for a minimum of 20 minutes. 

    The longer, the better. This is an essential step!

  8. Preheat your oven to 180°C and place your baking paper on a non-heavy bottom baking tray.

  9. When ready, remove the dough from the fridge and unwrap. 

    You can form your biscuits by rolling and using a cookie cutter or simply eyeballing for a quicker and rustic look.

    - Rolling Version: Lightly dust your work surface with flour and roll the dough so that it is only a few millimetres in thickness. Roughly 5mm. Use your desired cookie cutter to cut out your biscuits.

    - Rustic Version: Instead of rolling out the dough, break off some of the mixtures that weights approx 15g. Roll in the palm of your hands to form a ball and then squash to form a rustic looking disc, approx 5mm in thickness.

  10. Place all your biscuits on the baking tray with the baking paper and bake in the preheated oven for 12 to 15 minutes till they are golden brown. 

    They will be soft when removed from the oven. This is normal.

  11. Once cooked, remove from the oven and place on a cooling rack to cool down and to firm up.

  12. Store in a biscuit tin or mason jar. The biscuits are best enjoyed the day after they are baked.