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Use this simple recipe anytime you need a foolproof digestive base for a cheesecake, banoffee pie or tart.
673 people made this
- 225g digestive biscuits, crushed
- 60g butter, melted
MethodPrep:5min ›Cook:8min ›Ready in:13min
- Preheat oven to 180 C / Gas mark 4.
- In a medium bowl, mix together the crushed digestives and melted butter. Place mixture in a 23cm tart or springform tin and press firmly into bottom and sides of tin.
- Bake in preheated oven for 8 minutes.
Reviews & ratingsAverage global rating:(133)
Reviews in English (97)
very disappointed. Buying a packet of biscuits isn't cooking. I avoid all processed stuff, particularly biscuits because they mostly contain palm oil and more refined sugar and salt that I choose to have in my diet. I was looking for a recipe for a biscuit base in order to make cheese cakes. "Buy a packet of biscuits and crush them" isn't cooking.-07 May 2017
well needed to find a recipe quick for a cheesecake and ths did the job top one easy to do and fool proof loved it great thanks. sal-17 May 2016
by Sally S.
I was pretty stupid with this one: When I read "16 graham crackers" I thought the WHOLE cracker (with the 4 separations in it) was 1 cracker, when it was actually 4!!! So I ended up using 64 crackers (4X the number needed), which of course resulted in there not being enough butter to moisten them. After I realized this, I removed 1/2 the crackers and added another 1/4 cup of butter, and it turned out fine even though the proportions were off! Make sure you know that 1 cracker is 1/4 of a "sheet" as it comes in the package!-13 Feb 2006
Digestive biscuits truffles were chocolate treats popular in British schools home economics or cooking classes towards the mid to end 20 century.
There were cheaper versions of the grown-up chocolate truffles and were easy for children to make during the school class. I’m assuming that this recipe was developed after the second world war when real chocolate was still rationed, expensive and very difficult to come by.
While a lot of war time food and sweets rationing shopped after the end of the war a lot of food items continued to be rationed well until the 1950s. Chocolate was rationed until 5 th of February 1953 and sugar until September 1953.
That is why this digestive biscuits truffle recipe originally uses only drinking chocolate as the only source of chocolate, and the sugar element comes from condensed milk.
Fresh cream, which is what chocolatiers use mostly to create chocolate truffles these days, was far too expensive and not everyone had a fridge to keep it in. Since digestive biscuits were invented around 1839 by two Scottish doctors, it’s likely that this school truffle recipe is originally Scottish too.
COOKIES OR BISCUITS?
Generally in England cookies are known as biscuits, whereas in Canada and the USA, biscuits are what we in England would call savoury scones. There are so many other foods and general cooking terms that are totally different too. I get so confused! A few I can think of off the top of my head are pancakes/flapjacks, chips/fries, aubergine/eggplant, cornflour/cornstarch, grilling/broiling and double boiler. What's that all about? I had to google it when I first moved here as I didn't have a clue what it was. In England we call it a bain-marie!
It's no wonder I'm confused!
Anti-Inflammatory Golden Soup
If you’re feeling run down, have a bloated, inflamed stomach and feel generally under the weather, this might just be the soup you need for the ultimate boost. Nothing beats a one-pot meal when it comes to making an easy, nutritious lunch and with this recipe have the added benefit of healing and nourishing ingredients.
Riyani Rupani — a Certified Holistic Nutritionist (NTP), Whole30 coach, recipe developer, and creator of Healthy-ish & Happy — shares her recipe for a simple yet delicious lunch with wholesome ingredients that’ll provide anti-inflammatory properties on top of great taste.
Made with real whole foods, this soup is a good source of protein, healthy fats, healing spices and a bunch of wonderful greens. It’s anti-inflammatory punch comes from three power ingredients — turmeric, known for its compound Curcumin which reduces inflammation ginger, containing bioactive molecules that have antioxidative and anti-inflammatory effects and bone broth, a nutrient-dense base for the dish that has amazing mineral profile and amino acid profile, including Glycine and Arginine that are known to be very anti-inflammatory.
If you’re on a vegan or vegetarian diet, swap out the meat with vegetable alternatives — Rupani recommends zucchini, mushrooms and green beans — and replace the bone broth with some hearty vegetable stock.
Preparation Time: 10 MIN
Cooking Time: 30 MIN
Total Time: 40 MIN
· 500 grams chicken breast or thighs, cooked and shredded (omit for vegan)
· 1 cup chopped celery (2-3 stalks)
· 3 cloves garlic, finely chopped
· 1 cup chopped sweet potato
· inch piece of ginger, grated (or ½ tsp ground ginger)
· 5 cups bone broth or stock (replace with vegetable stock for vegan)
· 3 cups chopped kale or baby spinach
1. Heat your coconut oil in a large soup pot or Dutch oven.
2. Once heated through, add your chicken and cook through. Once cooked, remove, let cool, and shred or chop (we will add this back to the soup later). Omit the chicken for the Vegan option.
3. After removing the chicken, add your onion, celery, carrots, and garlic and sauté on a medium flame for 5-7 minutes.
4. Add the sweet potato, turmeric, coconut aminos, ginger, along with half your broth/stock. Stir and cover over medium/low heat to allow the sweet potatoes to soften, about 7-10 minutes.
5. Add the remaining broth/stock and coconut milk, and stir until combined. Add your shredded chicken and season well with your salt & pepper. let simmer on low for 10-15 minutes.
6. Just before serving add kale or baby spinach to the soup. It will soften and cook down quickly.
7. Taste and adjust salt, garnish with fresh herbs, chili flakes, or avocado.
Storage - This soup keeps well in the refrigerator for about 4 days. It freezes and defrosts well if you want to freeze extra portions for later!
Homemade Digestive Biscuits
Digestive biscuits were developed by two Scottish doctors in the early nineteenth century who claimed they helped with digestion. This was due to the bicarbonate of soda included in the ingredients.
If you ever get heartburn or indigestion, try dissolving a teaspoonful of bicarb in a glass of water and drinking it. Almost immediately, you’ll feel its antacid effects in the form of one or more rather large burps. Pretty useful if you’ve been out on the tiles and have run out of pharmacy remedies.
Although I think the digestive biscuit’s healthy aura always was a bit of a swizz, they did have a few things going for them.
Digestive biscuits traditionally contain wholemeal flour and oatmeal. Both of these are good for your fibre intake.
They also, again traditionally at least, contain less sugar than many biscuits. Semi-sweet, they used to be equally at home with a piece of cheese as being dunked in a cup of tea. [UPDATE: try my Scottish Oatcakes recipe for a completely savoury biscuit to eat with cheese].
But, oh dear. What happened to the oaty, wholemeal digestive of old with its satisfying balance of sweet and salty?
I say: ruined by too much white flour, too much sugar, an absence of oats, the inclusion of Frankenstein ingredients like ‘Partially Inverted Sugar Syrup’ and environmentally disastrous palm oil .
HOMEMADE DIGESTIVE BISCUITS
In contrast, Homemade Digestive Biscuits are a thing of beauty to the eye and tongue.
Just looking at one, you know it’s going to be good.
They’ve a pleasing, grainy texture from wholemeal flour and slightly coarse, medium oatmeal.
Yes, there’s sugar in there, but not that much (about one teaspoon per large biscuit). The original bicarbonate of soda is there too, giving a little rise and a subtle bitterness.
But I’m not kidding myself I’m making a health food here (especially if you go for the chocolate version). Homemade Digestive Biscuits are an occasional treat.
The other ingredients are butter for richness and beaten egg to bind the dough. You really only need a small egg but, as I buy large, I just tip in about two thirds or three quarters. My dog is usually the lucky recipient of the remainder.
The dough is fairly easy to work with, provided you generously sprinkle your work surface with more oatmeal while rolling out. Using flour instead would do the same job of preventing the dough sticking, but oatmeal gives more goodness, flavour and texture.
I recommend rolling the dough no thicker than 3-5 mm. This shold give you 12-15 biscuits with an 8cm cutter.
I wouldn’t roll the dough thicker than half a centimetre, as the digestives might not get crisp all the way through.
After fifteen to twenty minutes in the oven, the biscuits will be brown and delicious. Leave them on a cooling rack and they’ll crisp up a little more.
THE DUNK TEST
My Homemade Digestive Biscuits are undoubtedly tasty, crunchy, moreish and dead easy to make. But for many people, that’s just not enough.
What they’ll want to know is, can you dunk them?
I’m happy to report that yes, you can successfully dunk Homemade Digestive Biscuits.
After a second or two of dunking, the biscuits soaked up just enough of the tea too moisten them without going floppy. However, if you’re a prolonged dunker than I’m afraid you’re on your own. Moorlands Eater cannot guarantee non-soggy biscuits if you go over the suggested maximum of two seconds.
To learn how to dunk your biscuit properly, head over to the Biscuit Appreciation Society . In their FAQ’s you’ll find gems like, ‘Where do I obtain biscuits?’ – answer: ‘From shops and old people’s homes’, ‘Who makes biscuits?’ – answer: ‘Old people who are locked in biscuit production houses.’ Please note that if you want to attend Appreciation Society meetings then you’ll need to take along ‘a tent, 2 cans of John Smiths, a big yellow mac, a radiation vest, 2 bags of flour and plenty of biscuits’.
HOMEMADE IS BEST
I think these Homemade Digestive Biscuits knock the socks off any you can buy. Made with real, wholesome ingredients they’re so much more satisfying than the over-sweet, shop bought versions.
As with my Easy Homemade Crackers , I was initially prompted to make them by the discovery that the leading brands for both contained palm oil. This shouldn’t be surprising: they’re owned by the same massive international company.
But after making the biscuits, and the crackers, I wonder why I ever bothered with the packet ones. In both cases, the homemade version was far superior and really didn’t require that much work.
We shouldn’t be having a lot of these foods regularly anyway. So, when we do eat them, why not make them as delicious as possible? For me, that means making at home.
What are you putting in your shopping basket that might be made much better at home?
UPDATE FEBRUARY 2019: HOMEMADE CHOCOLATE DIGESTIVE BISCUITS
After discovering just how easy and delicious Homemade Digestive Biscuits were, how could I not make a batch of Chocolate digestive biscuits?
These turned out wonderfully well too.
All I did was melt 100 grams of 70% dark chocolate then dip one side of each digestive into it before placing on a rack to set. Choccie side up, obviously.
If you don’t go mad with it, then the 100g of chocolate should be enough to half-coat the whole batch. Of course, if you want them totally covered in choccie the just melt lots more.
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Felicity Cloake's perfect digestives
170g wholemeal flour
170g medium oatmeal
150g cold butter, diced or grated
1/2 tsp bicarbonate of soda
55g dark muscovado sugar
1/2 tsp salt
150g chocolate (optional)
Sift together the flour and oatmeal in a food processor or large mixing bowl, then rub in the butter until it looks a bit like breadcrumbs.
Stir in the bicarb, sugar and salt, then add just enough milk to bring it together into a coherent dough that will hold together well. Flatten into a disc, wrap in clingfilm and chill for 30 minutes.
Preheat the oven to 170C (fan) and line two baking trays with baking parchment. Roll the dough out between two sheets of clingfilm, or on a very lightly floured work surface, until about 4mm thick, then cut out your biscuits. Arrange, spaced out on the trays, and decorate with a fork, skewer or cocktail stick.
Bake for 12-15 minutes until golden (12 if you prefer them soft, 15 for a crisper finish), then cool on the tray for 5 minutes before transferring to a rack to crisp up.
Meanwhile, melt the chocolate in a heatproof bowl set over a pan of simmering water. Once the biscuits are cool, carefully dunk one side of each into the chocolate to coat, and set back on the rack to dry – you can repeat this process several times to build up the layers.
Digestives: dull Victorian relic, or queen of British biscuits? Do they have any "digestive" properties whatsoever, and what, apart from dunking in tea, do you like to use them for? And if you're not a digestive devotee, just what is the best biscuit?
For the base
For the topping
- 200g cream cheese (or 250g of Mascarpone)
- 600ml double cream
- 25g caster sugar
- 1 tsp vanilla extract (optional)
- ½ lemon (juiced, optional)
For the topping
For the base
- Put the biscuits in a bag and crush them with a rolling pin until they are crumbs (choose your moment as it can be fantastic therapy!)
- Gently melt the butter in a saucepan or microwave, then add in the biscuit crumbs
- Mix well then press into the base of a cake tin - if you don't have a loose bottomed cake tin then use any round dish lined with grease proof paper - use a potato masher for a really compact job
- Put in the fridge for 30 mins
For the topping
- Mix the cheese, sugar, lemon and vanilla together and pour over the top of the biscuit base and chill
- Top with strawberry jam and sliced strawberries
Digestive Biscuits with Raisins
This easy recipe is adapted from Gary Rhodes' recipe for digestive biscuits with few personal changes. I added a little more sugar as I wanted to be more sweet and I added raisins as they go perfect in this combination.
If made simple, with no raisins can be perfectly used as base for a cheesecake. In any case these crispy, sweet digestive biscuits are so good that I decided to make them constantly for my family. The oats bring their specific flavor and are very good with tea or coffee in the morning or for kids.
- Makes about 17-18 biscuits
- 1 cup (100 g) wholewheat flour
- 1 cup (100 g) rolled oats
- 4 tbsp sugar
- 1 tsp baking powder
- 3 tbsp raisins
- pinch of salt
- 1 stick butter (100 g) butter, at room temperature
- 2 tbsp milk
- Put the oats in the bowl of a blender and run it 5 seconds to turn them into crumbs. Mix together all of the dry ingredients. Add butter and stir to form a breadcrumbs texture. Add milk to create a moist pastry consistency.Let the dough rest 15 minutes in the fridge.
- Preheat oven to 180 °C (350 F) and line one baking sheet with parchment paper.
- Dust the working surface with a little flour and roll out the dough to a thickness of 3 mm (the dough is not very easy to work with). Cut circles of 7-8 cm in diameter, re-rolling any trimmings. Place them on the prepared baking sheet.
- Bake for about 15-18 minutes until lightly brown.
- Let them cool on a wire rack. Keep them in an airtight container for up to 3-4 days.
As I know they are called digestive biscuits because they are made with whole wheat flour and rolled oats which makes them contain more fibers that are good for digestion. I personally like to add few tbsp of wheat bran also, which makes them even more digestive.
Just added the cup measurement too.. Let me know if you try it ..
I am trying to do this with all the recipes that doesn't have cup measurements. Hope I can finish this pretty soon. Happy Easter Kari.