Whole Wheat Digestive Biscuits | Easy No-Oven Recipe
These whole wheat digestive biscuits are easy to make at home, require no oven, and use simple pantry ingredients. A healthy, crunchy snack perfect for tea time or homemade hospitality.
Equipment
- 1 Mixing Bowl
- 1 Rolling Pin
- 1 Cookie cutter (You can improvise with a round glass or suitable kitchen cup to cut)
- 1 fork or toothpick to poke little holes
- Measuring cups and spoons as needed
- A fairly heavy pan or two to bake without an oven
Ingredients
- 2 cups whole wheat flour (atta)
- 2 tbsps. corn flour/ corn starch (Optional)
- ½ cup sugar (or 1/3 cup for less sweetness)
- 2 tsps. baking powder
- ¼ tsp. salt
- 2 tbsps. margarine or butter
- 1 cup milk (may vary)
Instructions
- Mix the dry ingredients:In a mixing bowl, combine 2 cups of whole wheat flour, sugar, baking powder, and salt.
- Add the fat:Rub in the margarine or butter using your fingertips until the mixture resembles breadcrumbs.
- Form the dough:Gradually add milk and mix to form a fairly stiff dough. You may not need the entire cup—add just enough to bring the dough together.
- Prepare your surface and pan: Lightly grease and flour your pan or pans. Alternatively, you can line them with baking paper instead. Dust your rolling surface with a bit of flour.
- Roll and cut the dough: Roll out the dough to about 1/4 inch thick. Use a round cutter or cup to cut into circles. Use a fork or blunt toothpick to poke holes in each biscuit.
- Arrange the biscuits in the pan and loosely cover with a lid.
- Prepare and Heat the Pan(s) on the Stove Place the pan on one of your tiny burners on your stove and turn the heat to high for 30 seconds to preheat. Immediately reduce the flame to its lowest setting. If you're using a wide burner, preheat for 20 seconds.Don’t reduce to the lowest setting. The lowest setting for a wide burner is too high. It will burn the biscuits before they're ready. Instead, reduce the flame as though you are switching off and reduce to a very, very low flame as shown below.
- Bake on stovetop:Bake for 20–30 minutes, checking to ensure the bottoms don’t burn.
- Flip and finish: After the first side is cooked and firm, flip the biscuits and cook for an additional 10 minutes until golden and crisp.
- Cool and serve:Remove biscuits from the pan and let them cool completely on a wire rack.This stovetop biscuit recipe delivers the same crunch and flavor you'd expect from oven-baked biscuits.
