Make your own delicious vegan digestive biscuits. These British favourites are crunchy, crumbly & not too sweet, they make the perfect accompaniment to a cup of tea!
PREP TIME: 15 minutesminutes
COOK TIME: 15 minutesminutes
TOTAL TIME: 30 minutesminutes
Servings: 18
Ingredients
1½ cups (220grams)spelt flour, or wholewheat flour (plus more for rolling)
½ cup (60grams)rolled oats or quick oats
1teaspoonfine sea salt
1teaspoonbaking powder
heaping ¼ cup (60 grams)light brown sugar, or turbinado/demarara
packed 1/4 cup + 2 tablespoons (80 grams)hard refined coconut oil, or vegan butter
5 - 8tablespoonsnon-dairy milk
INSTRUCTIONS
Preheat oven to 380°F and line a baking tray with parchment paper or a silicone mat.
Add the oats to a food processor and process until they have a course flour like consistency.
Add the spelt flour, salt, baking powder and sugar and pulse a few times to combine.
Add the coconut oil/vegan butter and process until well combined.
Gradually add the milk one tablespoon at a time until a smooth dough forms. It will start balling up and if you touch it, it will feel slightly tacky. I used 7 tablespoons but this will vary depending on the flour you use and the time of year.
Dust a clean, dry work surface with some flour then transfer the dough to the floured surface and lightly sprinkle it with a bit more flour.
Roll out the dough to about 3mm thick.
Use cookie cutters to cut into rounds. If you don't have cookie cutters then the top of a mason jar does a great job.
Place on the baking tray. They don't spread much so you don't need to leave a lot of room around each one.
Bake for 12 - 15 minutes or until just starting to turn golden brown on the edges and bottom. They will still feel very slightly soft in the middle if you push with a finger but that is fine. As they cool they will firm up and go crisp.
Place on a cooling rack and leave to cool completely before eating. They aren't at their best when warm.
Store in an airtight container once completely cool.