Cooking and Serving: 27 minutes | 50 biscuits
Ingredients
1 ¼ cups (175 g) all purpose gluten free flour blend | ½ teaspoon xanthan gum, (omit if your blend already contains it) | ¼ cup (36 g) cornstarch, (see Recipe Notes)
Description
Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes | Servings: 50 biscuits
Ingredients
1 ¼ cups (175 g) all purpose gluten free flour blend
½ teaspoon xanthan gum, (omit if your blend already contains it)
¼ cup (36 g) cornstarch, (see Recipe Notes)
⅞ cup (130 g) sweet white sorghum flour, (see Recipe Notes)
5 tablespoons (45 g) teff flour
3 ⅓ tablespoons (20 g) milk powder, (see Recipe Notes)
¼ teaspoon kosher salt
½ cup (109 g) packed light brown sugar
8 tablespoons (112 g) unsalted butter, at room temperature
2 tablespoons (42 g) Lyle’s golden syrup, (see Recipe Notes)
½ cup (4 fluid ounces) milk, at room temperature
12 ounces milk chocolate, chopped
3 tablespoons (42 g) virgin coconut oil
Instructions
EXPERT TIPS
Include the “wheaty” tasting flours.
A combination of sweet white sorghum flour and teff flour gives the chew and.
whole grain goodness of wheat. The recipe would still technically work if you.
replaced them with an all purpose gluten free flour, but the cookies wouldn’t.
have the right taste or texture. Those flours are also useful for making gluten.
gluten free brown bread , so.
it’s worth buying them.
The cookies bake in only about 10 minutes in the oven, and they’re done when the.
edges start to brown. The dough is sticky, but not super soft, and can become.
brittle and taste stale if you overbake it.
Poke holes for crispness
Before baking, pierce the raw rounds of dough on top with a toothpick to ensure.
that they rise evenly, without any bubbles. That will help them crisp as they.
Tall stack of digestive biscuits on a white surface.
stack of digestive biscuits on a white surface.
DAIRY FREE
Try coconut milk powder in place of dairy m ilk powder, and use an unsweetened.
non-dairy milk in place of cow’s milk. Replace the milk chocolate in the glaze.
with a dairy-free chocolate.
In place of butter, block-style vegan butter like Melt or Miyoko’s Creamery.
brand are my favorites. Chilling the cutouts before placing them in the oven.
should help reduce spread.
CORNSTARCH
In place of cornstarch, you can use arrowroot powder or even potato starch. You.
need a tasteless, pure starch.
SWEET WHITE SORGHUM FLOUR
In place of sorghum flour, you can use gluten free oat flour.
TEFF FLOUR
In place of teff flour, I’d try buckwheat flour. If you can’t find teff flour.
but you can find whole teff, grind it into a powder in a blender.
Lyle’s is a mild tasting invert syrup. In its place, you can use light corn.
syrup, which has no taste, just sweetness. I don’t recommend using maple syrup.
(less sweet, different texture), or honey (right texture, stronger taste), but.
honey will work. It will just add some unwanted flavor.
GLUTEN FREE DIGESTIVE BISCUITS
Prep Time: 15 minutes mins.
Cook Time: 12 minutes mins.
Gluten free digestive biscuits are the lightly sweet, wheaty tasting British tea.
biscuits that are perfect with your afternoon cup.
FOR THE BISCUITS
1 ¼ cups (175 g) all purpose gluten free flour blend.
FOR THE BISCUITS
1 ¼ cups (175 g) all purpose gluten free flour blend.
Notes
* ½ teaspoon xanthan gum, (omit if your blend already contains it)
* 5 tablespoons (45 g) teff flour
* ¼ teaspoon kosher salt
* ½ cup (109 g) packed light brown sugar
* 8 tablespoons (112 g) unsalted butter, at room temperature
* ½ cup (4 fluid ounces) milk, at room temperature
FOR THE CHOCOLATE GLAZE
* 12 ounces milk chocolate, chopped
* 3 tablespoons (42 g) virgin coconut oil
* Preheat your oven to 350°F. Line rimmed baking sheets with unbleached
parchment paper and set them aside.
* In a large bowl, place the flour blend, xanthan gum, cornstarch, sorghum
flour, teff flour, milk powder, and salt, and whisk to combine well. Add the
brown sugar and mix, breaking up any lumps in the sugar.
* Create a well in the center of the dry ingredients and add the butter, syrup,
and milk, mixing to combine after each addition.
* The dough will be thick and somewhat sticky. If necessary, flour your hands
lightly and knead the dough together at the end to form a cohesive disk.
* Place the dough on a lightly floured flat surface covered with a piece of
* Sprinkling lightly with flour as necessary to prevent sticking, roll out the
dough about 3/8-inch thick (just slightly thicker than 1/4-inch).
* Cut out rounds with a floured 2 1/2-inch round cookie cutter.
* Transfer the rounds to the prepared baking sheet surrounding the shapes, then peeling the paper away from the shapes and
lifting them carefully onto the baking sheet.
* Place the rounds about 1-inch apart from one another. Using a toothpick,
prick small holes randomly over the surface of each round.
* Gather and reroll scraps to cut out more rounds until you’ve used up all the
* Place the baking sheets, one at a time, in the center of the preheated oven
and bake until the biscuits are lightly golden brown on the edges and dry to
the touch (about 10 minutes).
* Remove from the oven and allow to cool on the baking sheets for 10 minutes
before transferring to a wire rack to cool completely.
* Place the chopped chocolate and coconut oil in a small, heat-safe bowl and
melt either in the microwave at 60% power in 45-second bursts, stirring in
between, or in a double boiler until melted and smooth.
* Allow the glaze mixture to cool slightly until it has begun to thicken a bit.
* Dip the bottoms of each cookie in the glaze, and then place chocolate side up
on a piece of parchment or waxed paper.
* Alternatively, spoon the chocolate glaze on the top of the cooled cookies.
* Allow the chocolate to set briefly, then drag the tines of a fork in a wiggly
pattern through the chocolate coating.
* Allow the cookies to sit at room temperature until the chocolate is set.
I originally developed this recipe for use with our gum-free gluten free flour
blend along with the addition of some xanthan gum, and I believe that creates
But it still works using a xanthan gum-containing blend like Better Batter,
which contains more xanthan gum than our addition.
If you use a higher starch all purpose gluten free flour blend, like Cup4Cup,
add another 1/4 cup (36 g) of the flour blend in place of the addition of
In place of sorghum flour, you can use gluten free oat flour in an equal amount
You can use nonfat dry milk, whole milk powder, or even coconut milk powder for
a dairy-free version.
This is a mild tasting invert syrup. In its place, you can use light corn syrup,
which has no taste, just sweetness. I don’t recommend using maple syrup (less
sweet, different texture), or honey (right texture, stronger taste), but honey
will work. It will just add some unwanted flavor.
Recipe adapted from the book Gluten-Free Classic Snacks: 100 Recipes for the
Brand Name Treats You Love ,
Perseus Books Group. Copyright © 2015.
Nutrition information is automatically calculated, so should only be used as an
Are these the same as Hobnobs?
McVitie’s makes digestives, and something called Hobnobs. They’re like
digestives, but oaty, and a bit more hearty.
Can you buy gluten free digestives?
Sort of yes. Schar and a few other companies do make a gluten free version of
digestives cookies. I don’t know how they compare to the original.
Stack of chocolate covered digestive biscuits
of chocolate covered digestive biscuits
digestive biscuits raw and shaped on tray, baked and in a stack, and coated in
biscuits raw and shaped on tray, baked and in a stack, and coated in chocolate