Dairy-Free Digestive Biscuits
These homemade digestive biscuits are crisp, lightly sweet and perfect for dunking into tea or coffee. They're dairy-free and vegan, with an easy gluten-free option. This recipe makes approximately 16 biscuits.
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
- 2 tbsp Ground Flax Seed
- 170 grams Whole Wheat Flour
- 110 gramps Plant Based Butter (unsalted)
- 75 grams Brown Sugar
- ½ tsp Baking Powder
- 1 tsp Salt
- 4 tbsp Plant Based Milk
Instructions
- Make the dough: Add the ground flax seed, whole wheat flour, plant-based butter, brown sugar, baking powder and salt to a large mixing bowl. Using a hand mixer or stand mixer, mix until the mixture resembles fine breadcrumbs.
- Gradually add the plant-based milk, mixing until a workable dough forms. You may not need the full amount.
- Turn the dough out onto a lightly floured surface and knead briefly until it comes together. Shape into a flat disc. Wrap the dough in plastic wrap and chill in the fridge for 20 minutes.
- Roll the dough: Place the chilled dough between two sheets of parchment paper and roll it out evenly. Use a round cookie cutter approximately 5 cm (2 inches) in diameter to cut out the biscuits. Transfer them to a lined baking tray.
- Gather the remaining dough, roll it out again and continue cutting until all the dough has been used. You should get approximately 16 biscuits.
- Place the cut biscuits back in the fridge to chill for another 20 minutes.
- Bake: Preheat your oven to 375°F / 170°C fan. Use a fork to prick holes across the top of each biscuit. This gives them their classic digestive biscuit appearance and helps prevent spreading.
- Bake for 15-20 minutes, until the biscuits are lightly golden.
- Leave the biscuits on the baking tray for 5 minutes, then transfer them to a cooling rack to cool completely. They will firm up as they cool.
Video
Notes
- Flax seed: Traditional digestive biscuits are made with wheat germ. Ground flax seed makes an easy substitute and is readily available in most grocery stores. Make sure you use ground flax rather than whole flax seeds.
- Gluten-free: Replace the whole wheat flour with a suitable gluten-free flour blend. Check that all other ingredients are certified gluten-free if required.
- Plant-based milk: Any unsweetened plant-based milk should work. Add it gradually because the exact amount needed can vary.
- Rolling: I recommend rolling the dough between parchment paper to prevent sticking. Using rolling guides will also help you achieve an even thickness.
- Storage: Store completely cooled biscuits in an airtight container at room temperature for up to 1 week. They can also be frozen.
Did you make this recipe?I'd love to hear what you think - leave a review below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
