Homemade Digestive Cookies

As a kid, Digestive cookies were one of my favourite treats, and I always liked to have them with my glass of milk. I have decided to make these Homemade Digestive Cookies, and the end result is absolutely great!

About These Homemade Digestive Cookies

• Digestive Cookies are not too sweet, with a crunchy and sandy texture or something between Graham crackers and Biscoff cookies.
• These cookies are easy to make and can be made in a bit of time.
• The ingredients are easy and straightforward: All-purpose Flour, Quick Oatmeal, Whole Wheat Flour, Powdered Sugar, Butter, Vanilla Extract, Salt, Cinnamon, and Condensed Milk. Make sure to use sweetened condensed milk.
• As you can see, we need all-purpose, whole-wheat, and oatmeal flour. Whole wheat flour gives these cookies a slightly darker colour and contributes to their sandy texture. It also gives these Homemade Digestive Cookies more structure and firmness.
• Oatmeal is a key ingredient in Homemade Digestive Cookies, giving them texture and a nutty flavour.
• The sweetness comes from powdered sugar and condensed milk. We use powdered sugar because of its fine texture, condensed milk adds sweetness and extra flavour to the cookies.
• I add a small amount of Cinnamon to bring a warm depth of flavour to these cookies.

How To Make These Cookies

• Grind the oatmeal into smaller pieces in a food processor and whisk it with the all-purpose and whole wheat flour.
• Use the paddle attachment or an electric hand mixer to Cream the butter and powdered sugar. The mixture should be smooth and creamy.
• Add in the condensed milk and mix well.
• Use a rubber spatula to incorporate the dry ingredients.
• Divide the dough into two round discs, wrap and chill them for at least one hour.

Different Designs

• When ready to bake, preheat the oven to 350F, line two baking sheets with parchment paper, and set aside.
• Lightly flour your working surface and your hands, and roll out the chilled dough. Keep the second disc in the fridge.
• If the dough is too sticky, add a small amount of flour to the dough.
• Roll the dough to ¼-inch thickness. I made these Homemade Digestive Cookies in three different styles: Docking, Stamping, and Wavey Roller Wheel.
• Docking: Use a Dough Docker or a skewer to make small holes in the dough. Then, go over the dough using a 3-inch round cookie cutter to cut round cookies.
• Stamping: After rolling out the dough, lightly dip the cookie stamp into AP flour and stamp the dough. Then, use the round cookie cutter to cut around the stamped dough.

• Wavey Roller Wheel: Use a Ravioli Cutter to cut the dough into small squares with wavey edges.
• Whatever shape you decide to make these cookies into, the baking time is the same. Bake them for 10-12 minutes or until their edges are slightly golden.
• Let them cool down on the baking sheet for ten minutes, and then transfer them to the cooking rack to cool down fully.
• You can also dip a corner of each cookie into melted chocolate for extra flavour.

See more recipes here:

Nutella Stuffed Cookies,

Strawberry Glaze Oatmeal Cookies,

Key Lime Pie Cookies

Storing: Keep these cookies in an air-tight container at room temperature for one week and freeze them for two months.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

LEAVE ME A STAR REVIEW IF YOU TRIED THIS RECIPE AND LIKED IT.

📖 Recipe