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 compote, or other chopped up chocolate bars.
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.
