Gary Rhodes’ digestive biscuits recipe

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  • 4oz/100g wholewheat flour
  • 4oz/100g medium oatmeal
  • 2oz/50g soft brown or caster sugar
  • 1teaspoon baking powder or ½ teaspoon of bicarbonate of soda
  • pinch of salt
  • 4oz/100g butter or margarine
  • 1-2 tablespoons milk

You will also need a lightly greased baking sheet and some cling film.


  • Pre-heat the oven to gas mark 4/350F/180C.
  • Mix together all of the dry ingredients and rub in the butter to a breadcrumb texture. Now add enough milk to create a moist pastry consistency. Refrigerate for 15 minutes to firm the mix.
  • This creates a reasonably delicate dough so it’s important to roll between the sheets of cling film with great care. When 3mm thick cut into 6-7cm discs re-rolling any trimmings.
  • Place the discs on a lightly greased baking sheet and bake in the pre-heated oven for 15-20 minutes, until lightly browned and firm to the touch.
  • Remove from the oven and leave to rest for five minutes before transferring onto a wire rack.

The digestives are now best kept in an airtight container and eaten within 2-3 days. However, once you have made them, it is very rare they last that long!

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