Digestive cookies are cookies made of whole wheat flour, sugar, butter, leavening agents (sodium bicarbonate or yeast) and salt.
Originating in Scotland and popular throughout the world, they were first developed in 1839 by two Scottish doctors to aid digestion. The term “digestive” is derived from the belief that they had antacid properties due to the initial use of sodium bicarbonate.
Historically, some cookie makers used malt extract to “digest” some of the starch in the flour before baking.
Often eaten with tea or coffee like Maria cookies, they are used as a base in many no-bake cakes or as a filling in various desserts.
|Level of difficulty : easy|
|Prep time : 15 mins|
|Rest time : –|
|Cook time : 20 mins|
|Total time : 35 mins|
|Yield : 6 servings|
|2 cups whole wheat flour|
|1 teaspoon baking powder or baking soda|
|1 pinch of salt|
|1/2 cup powdered sugar|
|1/2 cup butter, cubed|
|1/4 cup milk|
- Preheat the oven in static mode to 360°F.
- Line a baking sheet with parchment paper.
- In a bowl, mix flour, baking powder, salt and sugar to combine ingredients.
- Using your fingertips, rub the butter into the dry ingredients until the mixture resembles breadcrumbs.
- Add milk and work into a dough.
- Place on a floured surface and roll out to a smooth dough (if dough is too dry, add a little more milk).
- Using a well-floured rolling pin, roll out the dough to 0.1 inch thickness.
- Using a cookie cutter or a glass, shape the dough into 2_3 inch diameter disks.
- Transfer the cookies to the baking sheet and prick them with a fork.
- Bake in the oven for about 20 minutes until the cookies turn a light golden color.
- Remove and let cool.
- Serve and enjoy.
- Store in an airtight metal box.