Digestive biscuit recipes
Digestive biscuits are hard, semi-sweet biscuits sometimes known as sweetmeal biscuits. Early recipes called for baking soda, believed to have a positive effect on digestion, hence the name. Digestives are light-brown in colour and have a distinctive malty flavour due to the use of coarse brown wheat flour; other ingredients include sugar, salt, ground wholemeal, vegetable oil or butter, and sometimes milk.
When you just don't have the energy to mess about with baking, an easy cheesecake is a make-ahead wonder. You can swap in all kinds of toppings for this cheesecake – fresh berries, chocolate biscuits, a shop-bought fruit compôte, or other chopped up chocolate bars. Alternatively, spread the top lightly with lemon curd and sprinkle with roughly chopped readymade meringues.
More digestive biscuit recipes
Storage
Store digestives in an airtight container – any moisture will make the biscuits soggy. Uncooked biscuit dough can be frozen for up to two months.
Preparation
Roll the biscuit dough into a log and chill in the fridge, then slice into rounds. For chocolate digestives, place baked and cooled digestives onto a wire rack and pour over melted chocolate; allow the chocolate to cool and harden before eating.
