Wholemeal biscuits recipes

Wholemeal biscuits


Wholemeal biscuits are crumbly oil biscuits for breakfast , prepared with wholemeal flour and cane sugar . For some time I had been looking for a breakfast biscuit recipe that was light , genuine and quick to prepare . I took the recipe for our favorite biscuits, chocolate chip biscuits , changed the ingredients to make the biscuits lighter and voilà, so we found our perfect wholemeal recipe !


  • 150 g of wholemeal flour
  • 150 g of potato starch
  • 80 g of cane sugar
  • 50 ml of seed oil
  • 20 ml of water
  • 1 medium egg
  • 8 g of instant baking yeast
  • 1 teaspoon vanilla extract
  • grated lemon zest (optional)


  1. Preheat the oven to 180°C in static mode.
  2. In a bowl, shell the egg, add the sugar, vanilla, water, oil and lemon zest (optional) mix the mixture well until the sugar has dissolved.
  3. Add the flour, starch and sifted yeast, mix well first with a fork and then knead with your hands until you obtain a soft dough. If it is too sticky, add flour if necessary.
  4. Roll out the dough with a rolling pin between two sheets of baking paper and a sprinkling of flour, it should be about 0.5 cm thick.
  5. Using a biscuit mold of any shape, cut out the biscuits and place them spaced apart on a rectangular baking tray lined with baking paper.
  6. Bake in a hot static oven at 180°C for 10-15 minutes until the base and sides of the biscuit begin to colour, they must remain light in colour.
  7. Remove the biscuits from the oven and let them cool before removing them from the pan.
  8. Store the biscuits in a cool, dry place, in a glass jar or tin box, they will keep for up to 10 days.