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Wannabe Digestive Biscuits

Here's how to make your own fabulously tasty gluten and dairy free digestive biscuits.

Have these just as they come or try dipped in chocolate, with cheese or with jam.  Make a lovely filling to sandwich two together and you'll make an exceedingly scrummy treat.  You can use any size cutter for these but don't roll the dough too thick.

This recipe and more, can be found in my book, The Magical Tearoom on the Hill.  Along with the recipes you will find tales mixed with adventures and find out how the cakes and bakes got their names.  These wannabe digestives feature in the tale (or nightmare!) A barking dog, a helicopter rescue and lemon wannabes.

Ingredients (this will make about 60 small single biscuits)

160g gluten free oats
60g pumpkin seeds
60g sunflower seeds
620g gluten free plain flour
200g dark brown sugar
200g stork block
1 teaspoon salt
4 tablespoons gluten free baking powder
200 ml almond milk

1     Preheat oven to 200oc/180oc fan oven.
2     Line several baking trays with parchment paper.
3     Put the oats, sunflower seeds and pumpkin seeds in a food processor and blitz until fine.
4      Place the oat mixture, flour, baking powder and sugar into a free-standing mixer and mix until well mixed.
5      Add the stork cut into small cubes and mix again until you there are no large lumps remaining.

6     Add the almond milk and mix until you get a stiff dough.
7     Dust the work surface with a little gluten free flour and gently knead the dough until smooth
8     Cut the dough in two halves (this makes it easier  to roll out).
9     Roll the dough out to about 5 mm thick and cut with a 3-inch round cutter dipped in flour to stop it sticking.
10    Re-roll the dough left and cut more biscuits until all the dough has been used.  You should get about 60 biscuits.
11    Use a fish-slice or palette knife to lift the cut dough onto the prepared baking trays.

12   Bake for 15 minutes until golden and just firm to tough (they’ll become crisper once cold).
13   Remove from the oven, leave on the baking tray for 10 minutes then transfer to a wire rack to cool completely


Don't forget you can come along and have a chat with me at the Meet the Author event at the Port Gallery, Auchinstarry. 


1 comment

  • Love your shop. Used to come in with my grandson as he is gluten and dairy intolerant. Not been since Covid. Need to come back. You make amazing cakes and food. Thank you. X


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