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Einkorn Digestive Biscuits

Makes 20 digestive biscuits

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

Ingredients

Change Quantities:
  • 50g demerara sugar
  • pinch of salt
  • 3 tbsp boiling water
  • 125g Doves Farm Organic Einkorn Flour
  • 2 tsp baking powder
  • 50g butter or lard
  • butter, for trays
  • flour, for dusting
  1. Pre-heat the oven.
  2. Rub some butter around the inside of two baking trays or insert a baking liner.
  3. Measure the sugar and salt into a jug, add the water and stir until dissolved.
  4. Put the flour and baking powder into a bowl, stir to combine and sieve into a mixing bowl.
  5. Add the butter or lard and use a fork or pastry blender to work it into fine breadcrumbs.
  6. Pour in the prepared sugar liquid and mix to form a soft ball of dough.
  7. Cover and rest the dough for 30 minutes.
  8. Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
  9. Roll out the dough to a 3mm/⅛” thickness.
  10. Press a 6cm/2¼" biscuit cutter or cup into the dough and gently lift the dough circles onto the prepared baking tray.
  11. Gather together the off-cuts, press them together to make another ball of dough and roll it out for further biscuits.
  12. Prick each biscuit a few times with a fork.
  13. Bake for 6-7 minutes, until lightly golden.
  14. When cold store biscuits in a tin.

Equipment

2 x baking trays, 6cm/2¼" biscuit cutter or cup and mixing bowl

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7  

Cooking time

6-7 minutes
Really Yummy
By WOW!!
19 Oct 2020
I've made these biscuits three times now and I love them - tasty, light and not too sweet - sooo much better than shop bought. I find the dough is pretty sticky so I use quite a lot of flour when rolling and cutting the dough to keep it manageable. When I cooked them as instructed they remained soft so next time I doubled the cooking time and they became crunchy - both were delicious.
By Sharon Nixon
23 Aug 2020

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Ingredients

Change Quantities:
  • 50g demerara sugar
  • pinch of salt
  • 3 tbsp boiling water
  • 125g Doves Farm Organic Einkorn Flour
  • 2 tsp baking powder
  • 50g butter or lard
  • butter, for trays
  • flour, for dusting

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