Oaty Digestive Biscuits – A Lunchbox Idea

I have found myself baking rather alot recently. Maybe it is the change of weather. Being a summer season lover, I am already mourning the heat I experienced in France this year. The trouble with baking lots  means you eats lots of it too.  The result of which is that I have now started to exercise for the first time in years.

Now that my son has started his first full week at school I finally have five days to myself. For the first time in over 8 years I am free! Oh sorry, mourning and sobbing the loss of my youngest, I simply can’t bear it. Actually, I can. He loves school and  he asks so many questions as well as talking incessantly that I feel it only fair he shares his inquisitiveness with others.

So, I am back on the aerobic circuit and enjoying it. To go along with this, I thought I ought to start making some “healthier” biscuits for my 3 children to eat and for me to have along with the after school cup of tea before we tackle the homework mountain.

As the biscuits are my entry to  FOREVER NIGELLA “Packed Lunch Stars” at Maison Cupcake, this month hosted by Working London Mummy, I have based them uopn Nigella’s recipe for Digestive biscuits from one of my favourite cookbooks “How to Eat“.

Nigella may not approve of my interpretation of her recipe though. I did give in to the temptation of using all butter as opposed to half butter and half fat. And I used pounded up whole oats instead of medium oatmeal. My Dove’s farm flour is wholemeal, not spelt. That is my store cupboard  for you.

Oaty Digestive Biscuits

Ingredients :- Makes 23 just as Nigella says!

  • 175g Dove’s farm wholemeal plain flour

  • 1tsp salt

  • 1tsp baking powder

  • 90g butter chilled and cut into small pieces

  • 30g granulated sugar

  • 45g oats pounded up in a pestle & mortar until they resemble medium oatmeal

  • 60-80ml milk

Method :-

  1. Pre-heat your oven to 200 degrees.

  2. Line 2 large baking trays with baking parchment.

  3. Weigh the flour, salt, sugar, baking powder and ground up oats into a mixing bowl.

  4. Add in the  cold cubed butter and work it into the flour mixture until it looks like breadcrumbs.

  5. Very gradually add in the milk. I found I only needed 60ml but I think it depends on the type of flour you are using as the textutres vary so much.

  6. When the  biscuit mix has come together place it on a floured work surface and roll it out but not too thinly.

  7. Cut out rounds and place them on the baking trays.

  8. Prick the biscuits with a fork then bake in the oven for 10 minutes.

Notes :-

*The biscuits are very tasty freshly baked. They are a combination of slightly sweet but also slightly savoury.

*I did find they lost their crispness after a few hours and as I am not a fan of chewy biscuits, I froze them.

*I have since been eating them straight from the freezer which is something I discovered I love to do after making my CHAI SPICED BISCUITS. They are cool and crisp, just as I like my biscuits.



  1. says

    Well they look wonderful, an authentic Nigella or not. I think I made digestives many years ago and was disappointed with them. You’ve inspired me to have another go. Glad you are enjoying a bit more free time and all is well at school.

  2. says

    I’ve never tried to bake digestives biscuits. It sounds good, probably they go well with a nice cheese. I like the tip of freezing them, I do not like chewy biscuits too!! Enjoy your freedom, your sono is enjoying his time at school too!!

  3. says

    these sound delicious. It is interesting that she likes half butter and half fat every now and then but like you I prefer to stick to butter. Frozen biscuits is new on me, but shall have to try. About to do my belated roundup post  x Nazima

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