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Einkorn Digestive Biscuits

Makes 20

The wheaty flavour of this great, classic British biscuit is intensified when baked with Einkorn flour. For authenticity use a hard fat such as butter or lard, rather than margarine or a butter substitute.

Free from Egg, Soya, Nuts
Vegetarian, Organic


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  1. Line a baking tray with parchment and pre-heat the oven.
  2. Measure the sugar and salt into a jug, add the water and stir until dissolved.
  3. Put the flour and baking powder into a bowl and stir to combine.
  4. Rub the fat into the flour to make very fine breadcrumbs.
  5. Add the prepared sugar liquid and stir to make a soft dough.
  6. Cover and chill the dough for 30 minutes.
  7. Lightly flour the work surface and roll out the dough to the thickness of a pound coin.
  8. Press the biscuit cutter into the dough and gently lift the dough circles onto the prepared baking tray.
  9. Gather together the off-cuts, press them together to make another ball of dough and roll it out for further biscuits.
  10. Prick each biscuit a few times with a fork.
  11. Bake for 6-7 minutes, until lightly golden.
  12. When cold store biscuits in a tin.


Large baking tray, 6cm/2¼" biscuit cutter


220˚C, Fan 200˚C, 425˚F, Gas 7  

Cooking time

7-9 minutes
I baked these today but using khorasan flour as I cannot buy Einkorn locally. They were easy to make and smelt good but unfortunately they were far too sweet for me and my husband. They are basically like sweetened pastry and were soft rather than crisp, but this may have been down to the substituted flour.
By Barbara Brooker
01 Nov 2019

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