Davina’s Digestive Biscuits

Serves 6

Crazy delicious, guilt-free biscuits, these are perfect for dunking. Digestives are my very favourites and these taste like a biscuit should.


  • 200g wholemeal flour
  • 200g oats
  • 1 tsp baking powder
  • pinch of salt
  • 200g unsalted butter, well chilled and cut into cubes
  • 150g maple syrup


  1. Put the flour, oats, baking powder and a pinch of salt in a food processor and blitz them – you want the mixture that’s just slightly coarser than flour. Add the butter and pulse until the mixture resembles fine breadcrumbs, then tip it all into a bowl.
  2. Add the maple syrup and gently work it into the mixture until you have a dough. Don’t worry if it’s very soft, as it will firm up in the fridge. Wrap the dough in cling film and chill it in the fridge for at least an hour.
  3. Preheat the oven to 190°C/170°C Fan/Gas 5. Line 2 baking trays with baking parchment. Generously flour your work surface.
  4. Divide the dough in half, then rewrap one piece and put it in the fridge. Roll out the remaining half and, using a cutter about the size of a digestive biscuit, cut out circles. Re-roll the offcuts, making sure you use plenty of flour to prevent sticking.You should end up with 12 biscuits.
  5. Remove the rest of the dough from the fridge and repeat to make another 12 biscuits. Place the biscuits on the baking trays.
  6. Bake the biscuits for 15-20 minutes until they’re golden brown and crisp. Keep a very close eye on them, as a minute too long could mean they overcook. Remove the biscuits from the oven and immediately transfer them to a wire rack to cool.