Digestive Biscuits

This is a really easy recipe for gluten-free digestive biscuits. You can leave them plain or coat with chocolate. They're delicious either way.


Using buckwheat flour and flaxseed, you'll soon have a batch of these tasty gluten-free digestive biscuits made. I often use digestive biscuits as a base for recipes, like my Creamy Lime Pie and Blueberry and Lemon Pie or other cheesecake recipes. I used to buy gluten-free digestive biscuits, but they are rather pricey and so I decided to make my own. After a fair amount of research I devised this recipe.

This will make a small batch of biscuits but enough for the base of a cheesecake or used in my recipes above. It is easily doubled for a larger batch and freezes well.

Gluten-Free Digestive Biscuits

Plain or coated in dark chocolate...hmmmm which to choose?

Ingredients

Makes c.225g cooked weight of biscuits, c.8-10 biscuits

  • 50g dark soft brown sugar
  • 100g butter
  • 100g buckwheat
  • 25g flaxseed
  • 1 tbsp milk

To coat (optional):

  • c.25g milk or dark chocolate

Method

  • Preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
  • Cream together the butter and sugar in a food processor.
  • Add the flour and flaxseed and mix well.
  • If you are using unsalted butter, add a pinch of salt.
  • Add 1 tbsp milk and mix to form a dough.
  • Dust a board and rolling pin with buckwheat flour.
  • Roll out the dough to around 3-4mm thick.
  • Using a large biscuit cutter, cut out the biscuits.
  • Put the biscuits on to a greased baking tray and prick the biscuits all over with a fork.
  • Bake the biscuits in the oven for 12-13 minutes until cooked and slightly darker on the edge.
  • Leave to cool on a wire rack.
  • Once cool, melt the chocolate if using.
  • Spread the chocolate over the biscuits using a knife.
  • Return to the wire rack and allow the chocolate to set.
  • Store in an airtight tin for a couple of days or freeze.

You can coat the biscuits in any flavour chocolate - I prefer milk chocolate but dark chocolate ones are particularly rich.

If you fancy a real treat you can cut out smaller biscuits and cook for a slightly shorter time. Then sandwich together with caramel (from a tin) and dipped in melted chocolate! A bit messy to make, but seriously tasty to eat.