Homemade Digestive Recipe | Easier and better

There’s something undeniably comforting about the humble digestive biscuit. With its signature crumbly texture, subtle sweetness, and just a hint of salt, it’s the perfect companion to a hot tea or coffee. Whether enjoyed plain, smothered in chocolate, or crumbled into a buttery cheesecake base, digestive biscuits are a timeless treat with a rich history. But store-bought versions often fall short — too dry, sweet, or lacking that homemade charm. The good news? They’re surprisingly easy to make at home, and the result is far superior to anything you’ll find on a supermarket shelf. This is my homemade digestive recipe.

I’ll walk you through creating these classic biscuits from scratch in this guide. We’ll focus on achieving that perfect balance of wholesome whole wheat flavor, gentle sweetness, and satisfying crunch. You’ll also discover tips for customizing your batch — perhaps with a chocolate coating or a touch of spice. So, preheat your oven, dust off your rolling pin, and bake some biscuits that are not only delicious but also steeped in tradition. Get ready to elevate your tea-time ritual with the best homemade digestive biscuits you’ve ever tasted.

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The history of Digestive biscuits

The digestive biscuit, a staple in British tea culture, originated in the early 19th century. Created by Scottish doctors in the 1830s, these biscuits were developed with the belief that their high baking soda content could aid digestion and soothe stomach discomfort. The term “digestive” stems from this original medicinal intent, though modern science has debunked the biscuit’s significant digestive benefits. Initially, they were less sweet and had a more bread-like texture, serving as a wholesome snack or a supplement to a simple meal.

In 1892, the British company McVitie & Price (now McVitie’s) revolutionized the digestive biscuit by introducing a recipe that closely resembles the one we know today. The biscuits combined whole wheat flour, sugar, and baking soda, resulting in a crunchy texture and mildly sweet flavor. McVitie’s digestive biscuits quickly gained popularity for their perceived health benefits and versatility — they could be enjoyed plain, paired with cheese, or dipped in tea. In 1925, McVitie launched the chocolate-covered digestive, which became an instant classic and remains one of the best-selling biscuits in the UK.

Today, digestive biscuits have transcended their British origins to become a beloved snack worldwide. They are enjoyed in various forms — plain, chocolate-coated, or as a base for cheesecakes and dessert crusts. Despite their humble beginnings as a health food, their appeal lies in their comforting flavor and satisfying crunch. While no longer marketed primarily for its digestive properties, the biscuit retains its historical charm and is an iconic symbol of British culinary tradition.

What is the difference between biscuits and cookies?

This table illustrates how regional terminology significantly affects understanding these popular baked goods, reflecting cultural culinary preferences.

Category	Europe	US
Cookies	Sweet, soft, or chewy treats, often with mix-ins like chocolate chips, nuts, or fruits (e.g., American-style cookies).	Refers to all sweet baked goods, often soft, chewy, or crispy, including chocolate chip cookies, sugar cookies, and snickerdoodles.
Biscuits	Typically dry, crisp, and less sweet baked goods, often used for tea and coffee. Examples include digestives, shortbread, and rich tea biscuits.	Soft, flaky bread rolls made with flour, butter, and leavening (e.g., Southern biscuits). Served with meals or as a breakfast dish.
Crackers	Very thin, dry, and crunchy bread-like crackers, usually made from rye or whole grains (e.g., Scandinavian crispbread).	Similar to Europe: savory, dry, and crisp snacks eaten with cheese, soups, or dips.

The dough in this homemade digestive recipe

Vitals

Total weight	435 grams
Hydration	29.5%
Yield	25 bicuits

The dough in this digestive recipe

The dough is composed of half whole-meal flour and half all-purpose flour. It doesn’t have a crazy amount of sugar. It’s not a cookie, but it does need some sweetness.

The amount of butter is pretty high, making the biscuits so decadent and delicious. For extra decadence, it also uses whole milk as its wet component. To make the recipe vegan-friendly, you can substitute both with vegan alternatives.

Compared to a standard bread dough, this dough has extremely low hydration, which is needed to make biscuits.

Weight	Ingredient	Baker's Percentage
100g	wholemeal flour	50%
100g	all-purpose flour	50%
80g	sugar	40%
2g	baking soda	1%
3g	table salt	1.5%
100g	butter, salted	50%
50g	whole milk (3.5%)	25%

How do you get them to look like real digestive biscuits?

How Do You Get Them to Look Like Real Digestive Biscuits?

If you want your homemade digestives to have that authentic store-bought look when you use my digestive recipe, complete with text and a decorative edge, a custom cookie cutter is the way to go. Since I couldn’t find a suitable cutter, I turned to 3D printing to create my own.

Safety is essential when using 3D-printed tools for food. I opted for PETG filament without added color and used a hardened steel nozzle instead of brass, reserving it only for food-related prints. Some people worry about bacterial growth in the layer lines of 3D-printed objects, but I don’t find it a significant concern since the cutter barely touches the dough. Of course, you should do what feels right for you.

To design the cutter, I used CAD software and a reference image of a classic digestive biscuit. I flipped the image to ensure the text would be imprinted correctly and then printed it on my 3D printer. Getting the design right took a few tries, but the results were worth it.

The dough must also be rolled out to a uniform height. I use a unique rolling pin for this.

If you’d like to print your digestive biscuit cutter, I’ve provided a free download link to the model so you can try it yourself!

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