Hard to imagine life without a good digestive, isn’t it? They’ve been a staple in biscuit tins for as long as most of us can remember — the kind of comfort that never goes out of style. First dreamt up in Scotland back in the 18th century, they’ve stood the test of time for good reason.
We couldn’t resist digging into their story and coming up with our own take — a recipe that nods to the original, made simply and thoughtfully, with ingredients you can feel good about. The result? A classic reborn. We hope you enjoy baking (and sharing) them as much as we loved bringing them to life.
There’s a better way to eat.
Method
1. Cream the butter and sugar together until soft and light.
2. Beat in the egg and malt extract until combined.
3. Add the salt and bicarbonate of soda and fold into the mixture. then add the Apple cider vinegar.
4. Then tip in the flour and mix slowly until everything comes together.
5. If the dough feels a little sticky, add a touch more flour and bring it together into a smooth ball. Pop it in the fridge for about 30 minutes to rest.
6. Once chilled, halve the dough and roll it out to around 5mm thick (if you roll too thin then the biscuits will have too much snap). Cut into shapes — and if you’ve got a cookie stamp, now’s your moment, OR use a fork to make a design.
7. Lay the biscuits out on lined baking trays and bake in a preheated oven at 180°C (fan) for about 20 minutes, until golden and crisp.
8. Transfer to a cooling rack and let the aroma fill your kitchen.
Store in an airtight tin and enjoy whenever the mood takes you — ideally with a good cuppa and a quiet moment to yourself. Or shared over a natter with friends.