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Wholesome biscuits to enjoy with a friend

Rustic wholemeal biscuits, crunchy and crumbly with a hint of caramel. These biscuits are made with wholewheat for a wholesome biscuit that you can enjoy with a cup of iced tea while sitting in the summer sunshine. Although, they would serve just as well during the cold days of winter while you sit in front of the fire with a hot cup of cocoa.

Years ago, before we started homeschooling, my eldest daughter would come home from school and sit down at the kitchen table with me. I would put a pot of tea on and grab the tin of biscuits, and we would chat about her day. And whenever she would take a friend with her, they would always love to sit and chat with me and tell me all about their lives.

This taught me two things, the first being that everyone loves a good biscuit. The second being that children, when given the opportunity to talk to adults as equals, will actually tell you more than you could have ever imagined possible. So maybe we should all grab a biscuit and cup of tea more often so that we can sit around the kitchen table and just chat. You will find that it is good for your soul to just sit and enjoy something small. And with these biscuits being wholemeal, they will nurture your body as well.

Tips for making wholemeal biscuits

  • Since these biscuits are made with wholemeal flour, it is important to let them rest for a while. It will ensure that the flour has absorbed all of the liquid, and the gluten has started forming. All of which will make the dough more pliable and easier to work with.
  • If you like your biscuits extra crunchy, then leave them an extra 2 to 5 minutes in the oven. The recipe says to bake your biscuits for 15 minutes. Which will give a good crisp biscuit without making it possibly somewhat dry. But if you don’t mind possible dryness and just want optimal crunch, then I would recommend baking them that bit longer. It will make for even more crumbly and crisp biscuits, which I find works well with the bigger crystals of the demerara sugar.
  • I use demerara sugar for almost everything I make. But you can use sucanat or rapadura as well since they are similar to demerara. They are less processed sugars and still contain some minerals and vitamins. This is because they are essentially evaporated sugar juices, which is also what gives them their distinct caramelly flavour. And because they have been evaporated and not overly processed, they also have bigger sugar crystals, which will give you a crunchier biscuit.

How to make digestive wholemeal biscuits

Nothing beats fresh hot biscuits from the oven, enjoyed with a cup of tea. Especially when you can share them with friends and family. These deliciously crunchy biscuits are rustic and wholesome with a hint of caramel from the demerara sugar.

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Makes 35, 6 cm Ø biscuits
Bake at 190 °C, 375 °F
Prep: 10 min
Resting: 30 min
Bake: 15 min

Ingredients for your biscuits

  • 225 gr wholewheat flour
  • 75 gr demerara sugar
  • 1 tsp baking powder
  • 110 gr butter
  • 60 ml milk

Preparation of your biscuits

Preheat your oven to 190 °C or 375 °F.

Mix the wholewheat flour, sugar, and baking powder together in a small to medium sized bowl.

Dice the butter, add it to the bowl and rub it into the flour until it somewhat resembles fine breadcrumbs.

Pour in the milk and try and form it into a ball of dough. Don’t worry if it seems like it won’t come together nicely or if it all seems a bit grainy and weird because that is why we let it rest.

Leave it in the fridge to rest for 15 to 30 minutes. This will help the gluten to form and the flour to absorb all of the liquid. Which will make the dough more pleasant to work with.

Take the dough out of the fridge after the dough has had a chance to rest. It should now be nice and pliable to work with.

Roll out the dough onto a floured surface until it is about 3-5 mm thick, then cut out the biscuits with a biscuit cutter.

Place the biscuits on either a baking mat or a greased baking tray and bake in the oven for 10 minutes. Or bake them an extra 3 to 5 minutes for extra crispy crumbly biscuits.

Enjoy your biscuits fresh from the oven with a nice cup of tea, or store them in a tin for a couple of days so that you can have delicious wholemeal biscuits all week long.

Enjoy your rustic biscuits with a cuppa

I hope you’ve enjoyed making these delicious rustic biscuits. May you have plenty of good conversations while sitting at your kitchen table with a biscuit in one hand and a cuppa in the other. And while you’re enjoying your delicious labour, why not send me a picture of your creation on Instagram because I love to see your creations.

Hope you will have a lovely day and plenty of delicious biscuits.

Want to try some more delicious biscuit recipes?

Easy 4 ingredients homemade biscuits

Hearty & sweet oat biscuits

Quick and easy chocolate chip cookies

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Rustic wholemeal biscuits

Nothing beats fresh hot biscuits from the oven, enjoyed with a cup of tea. Especially when you can share them with friends and family. These deliciously crunchy biscuits are rustic and wholesome with a hint of caramel from the demerara sugar.
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting time 15 minutes
Course Snack
Servings 35 Biscuits

Ingredients
  

  • 225 gr wholewheat flour
  • 75 gr demerara sugar or another less processed sugar
  • 1 tsp baking powder
  • 110 gr butter
  • 60 ml milk

Instructions
 

  • Preheat your oven to 190 °C or 375 °F.
  • Mix the wholewheat flour, sugar, and baking powder together in a small to medium sized bowl.
  • Dice the butter, add it to the bowl and rub it into the flour until it somewhat resembles fine breadcrumbs.
  • Pour in the milk and try and form it into a ball of dough. Don't worry if it seems like it won't come together nicely or if it all seems a bit grainy and weird because that is why we let it rest.
  • Leave it in the fridge to rest for 15 to 30 minutes. This will help the gluten to form and the flour to absorb all of the liquid. Which will make the dough more pleasant to work with.
  • Take the dough out of the fridge after the dough has had a chance to rest. It should now be nice and pliable to work with.
  • Roll out the dough onto a floured surface until it is about 3-5 mm thick, then cut out the biscuits with a biscuit cutter.
  • Place the biscuits on either a baking mat or a greased baking tray and bake in the oven for 10 minutes. Or bake them an extra 3 to 5 minutes for extra crispy crumbly biscuits.
  • Enjoy your biscuits fresh from the oven with a nice cup of tea, or store them in a tin for a couple of days so that you can have delicious wholemeal biscuits all week long.

Notes

Since these biscuits are made with wholemeal flour, it is important to let them rest for a while. It will ensure that the flour has absorbed all of the liquid, and the gluten has started forming. All of which will make the dough more pliable and easier to work with.
If you like your biscuits extra crunchy, then leave them an extra 2 to 5 minutes in the oven. The recipe says to bake your biscuits for 10 minutes. Which will give a good crisp biscuit without making it possibly somewhat dry. But if you don’t mind possible dryness and just want optimal crunch, then I would recommend baking them that bit longer. It will make for even more crumbly and crisp biscuits, which I find works well with the bigger crystals of the demerara sugar.
I use demerara sugar for almost everything I make. But you can use sucanat or rapadura as well since they are similar to demerara. They are less processed sugars and still contain some minerals and vitamins. This is because they are essentially evaporated sugar juices, which is also what gives them their distinct caramelly flavour. And because they have been evaporated and not overly processed, they also have bigger sugar crystals, which will give you a crunchier biscuit.

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