This Digestive Biscuits recipe comes with the goodness of wheat flour, oats, sesame and poppy seeds. These Oats biscuits are mildly sweetened with brown sugar and thus are a wholesome healthy package for your loved ones.


Digestive Biscuits recipe
Oats Digestive Biscuits recipe

Digestive Biscuits are so very common nowadays. The name itself has a magnetic effect and you just can't control yourself from picking up at least one.

These homemade Digestive Biscuits have the perfect crunch. I wish I could make you hear that crunch. The taste was also too good. Hubby liked it a lot and also gave the compliment that those were better than store-bought ones.

These are easily available everywhere. Then why go for Homemade Digestive Biscuits? Okay, we will discuss that but before that, do you have any idea as to why these are called Digestive Biscuits?


What Are Digestive Biscuits?

First of all, a digestive biscuit is a mildly sweet biscuit and is perfect to munch with tea or dunking into your tea.

These biscuits were first made in 1839 by two Scottish Doctors to aid digestion. This is because they believed that baking soda (sodium bicarbonate) present in these cookies would help in digestion as sodium bicarbonate is an antacid. Read more here.

These Digestive biscuits are similar to Graham Crackers  in terms of ingredients. However, Graham crackers are thinner and more sweet.


Why Should I make Digestive Biscuits at Home?

  • So, this is for the simple reason that this digestive biscuits recipe is really easy to follow and that too with a handful of easily available ingredients.
  • Another plus point of homemade digestive biscuits is that you know very well what exactly you are using and can adjust the quantity of certain ingredients (of course not all).
  • The recipe of Digestive Biscuits that I am sharing with you is really easy and I adapted it from here. However, inspired by my successful trial of Bourbon Biscuits, made minor changes to these.
Digestive Biscuits recipe


Ingredients In My Digestive Biscuits Recipe

The ingredients used in these digestive biscuits are fairly simple. These include

  • Wheat flour,
  • Oatmeal,
  • Baking powder,
  • Brown sugar,
  • Butter and
  • Some seeds like sesame seeds and poppy seeds.
  • I have also added a little bit of oil along with butter. I have seen that butter and oil, when used in combination, results great.

Health Benefits Of Digestive Wheat Biscuits

  • Instant Energy: As they have carbohydrates (wheat flour) they provide instant energy. So, whenever you are feeling low, just gobble a digestive biscuit and see the difference.
  • Lose Weight: Really? This is because it has dietary fibres which keep you full for a longer period of time and thereby stops you eating frequently.
  • Relieves morning sickness: Again, dietary fibres present in these biscuits improves your digestion and thereby gives relief in morning sickness. So, have these along with your morning tea. Read more here


Digestive Biscuits for gifting


If looking for gluten-free cookies or biscuits then check these: 

And, if you are fasting, then these Kuttu Atta cookies (Buckwheat cookies) are not to be missed at all!


How To Make Digestive Biscuits

  • Its really easy to make these oats and wheat cookies.
  • First of all, take all the dry ingredients, namely, wheat flour, oatmeal, poppy seeds, sesame seeds, baking powder and brown sugar, in a bowl.
  • Mix them and then rub cold butter and oil in it so that the mixture looks like bread crumbs.
  • Now, gather everything into a dough by adding little milk at a time. Do not knead it!
  • Keep the dough in the refrigerator for minimum of 15 minutes. (Can keep it for longer period too)
  • Roll the dough by placing it between two plastic sheets.
  • Cut into desired shapes. I preferred roundels.
  • Bake in the preheated oven for 10 to 15 minutes. I baked these Digestive Crackers in microwave convection. You can make these on the gas stove and in air fryer too.


Many Ways to Use Digestive Biscuits


Frequently Asked Questions

Q) Can I replace brown sugar with jaggery powder?

Yes. Replace it with equal quantity. Also, remember to sift jaggery powder otherwise the tiny grits in it will spoil the texture of the cookies.

Q) Why do we keep the cookie dough in the refrigerator?

Keeping the dough in the refrigerator gives it resting time and makes the dough easily workable.

Q) I do not have oatmeal, then?

No worries. Simply, put rolled oats in the grinder and powder them. Your homemade oatmeal is ready.

Q) Can I skip seeds in this recipe?

I made these in winters (first time), so these seeds suited well but in summers you can avoid these or reduce the quantity.

Q) Why shouldn't we knead the cookie dough?

Kneading activates the gluten which in turn makes the cookies chewy. And we want our cookies to be crunchy. So, knead chapati dough but never knead the cookie dough.

Q) Can I bake these cookies on gas stove?

Of course, yes. To see the method of baking on gas stove check my Multigrain Crackers Recipe which are baked in a Kadhai.

Q) Can I bake these cookies in air fryer?

Again, yes. Check Kuttu Atta cookies (Buckwheat cookies) to see the process in detail.


I hope you have liked this Digestive biscuits recipe and will surely try it out for your loved ones.

Thank you for reading this post. If you have liked this recipe then do let me know by leaving a comment below. Your feedback fuels my enthusiasm. You may share this post with your dear ones by clicking on the little buttons below. You may follow me on       FacebookPinterestTwitterInstagram(#samirasrecipediary) too. for latest recipe updates. Thank you!


Digestive Biscuits

Healthy Biscuits made with wheat flour and oatmeal

My Cup Measures 240 ml

  • 3/4 Cup Wheat flour (Atta)
  • 3/4 Cup Oatmeal
  • 1/2 Cup Brown sugar
  • 1/2 tsp Baking powder
  • 1 Tbsp Sesame seeds (Optional)
  • 1 Tbsp Poppy seeds (Optional)
  • 45 gm Butter (See Note 1)
  • 1 Tbsp Cooking Oil
  • 1 or 2 Tbsp Milk (See Note 2)
  1. Sift wheat flour, oatmeal and baking powder.
  2. Add brown sugar, sesame seeds and poppy seeds.
  3. Mix all the dry ingredients well.
  4. Rub in cold butter and oil so they resemble crumbs.

  5. Do the fist test, that is when held between your fist should leave a fist impression when left.

  6. Now make a dough of it using milk very miserly, 1 tsp at a time.

  7. Just gather it into a ball and don't knead it too much.
  8. Once it is gathered, wrap in cling film and refrigerate for 15-20 min. ( see Note 3 )
  9. Take out the dough, it will be very tight by now as butter solidifies. Just toss it between your hands and it will be fine.

  10. Keep the dough between plastic sheets, roll it and cut roundels using a cookie cutter or a katori (steel bowl). (See Note 4)

  11. Keep these roundels on parchment paper and again refrigerate for 10-15 minutes.
  12. Preheat oven to 180 degrees for 10 min. (See Note 5)
  13. Bake for 15-18 min.
  14. Keep on a wire rack till cools down.
  15. Store in an airtight container.
  16. Serve with love, tea/coffee optional.
  1. I used normal Amul butter which is salted. If using any unsalted butter then add a pinch of salt to the dry mix.
  2. The quantity of milk may vary depending on the quality and thickness of flours.
  3. Keeping the dough in the refrigerator gives it resting time and makes it easily workable.
  4. Don't use dry flour while rolling. If you roll placing in between plastic sheets, there wouldn't be any problem.
  5. You can make these on the gas stove or air fryer also. Preheat Air fryer at 180 degrees for 5 minutes then reduce the temperature to 160 degrees and bake for 10 to 15 minutes.
  6. Time of baking may vary from oven to oven. It also depends on the size and thickness of your biscuits.
  7. You can use jaggery powder in place of brown sugar.
Graham Crackers, Wheat Biscuits


Digestive Biscuits

By Anuradha Murthy


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