Whole wheat digestive biscuits

Whole wheat digestive biscuits


The taste is slightly sweet and the more you chew, the more fragrant you will get. You can eat them directly, or soak them in milk or coffee. They are full of wheat flavor, low in fat and filling, perfect for travel and outings. It’s great to carry around or keep in the office as a snack to satisfy your cravings!


  • 100 grams of black whole wheat flour
  • 10 grams of corn starch
  • 10 grams of sugar substitute
  • 60 grams of milk or water
  • 20 grams of honey
  • 35 grams of olive oil or corn oil
  • 1 gram of aluminum-free baking powder
  • 2 grams of baking soda


  1. Pour dark whole wheat flour and cornstarch into a bowl, pour in baking powder and soda powder and mix with flour evenly, then add sugar substitute, honey and olive oil and stir into dough.
  2. Add milk or water and knead it into a dough. Do not pour the liquid in all at once. The water absorption of the whole wheat flour used by everyone is different. Add it slowly until the dough can be kneaded into a ball.
  3. Place the dough on oil paper, cover it with a layer of plastic wrap, roll it into a round sheet, find a round lid to press out the round dough sheet, and use a fork to make small holes for ventilation. It will not bulge.
  4. Line a baking sheet with oiled paper and place the dough sheets on it. This amount can make 20 biscuits. When doing this step, start preheating the oven to 165°C.
  5. Preheat the oven, put it in the middle layer and bake it at 165°C for about 25 minutes. The baking temperature and time can be adjusted according to personal time. The baked biscuits should be cool and not soft after they cool down.