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How To Store Digestive Biscuits: Bigger Bolder Baking

To store digestive biscuits, keep them in an airtight container at room temperature for 3-4 days. The biscuits remain fresh and are a tasty snack. The document also provides recipes for other baked goods and encourages following the blog for more recipes.

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Nazaria
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79 views2 pages

How To Store Digestive Biscuits: Bigger Bolder Baking

To store digestive biscuits, keep them in an airtight container at room temperature for 3-4 days. The biscuits remain fresh and are a tasty snack. The document also provides recipes for other baked goods and encourages following the blog for more recipes.

Uploaded by

Nazaria
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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How to Store Digestive Biscuits

My Digestive Biscuits will last for 3-4 days. To keep them fresh, just cover and store them in an
airtight container at room temperature. They are so good the next day and are the perfect mid-day
pick-me-up or late night treat!

Try These Other Recipes!


Homemade Bisco Cookies
Homemade Graham Crackers
3 Ingredient Shortbread Cookies

And don’t forget to follow Bigger Bolder Baking on Pinterest!

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Gemma's Crazy Your Complete Keto Sugar 3 Ingredient


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Digestive Biscuits Recipe


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4.62 from 162 votes

Dessert Oven Baking Pans

Prep Time Cook Time Total Time


25 mins 20 mins 45 mins

From a tea time snack to entire pie crust, my Digestive Biscuits recipe is as versatile as it is
delicious and can be made in no time.
Author: Gemma Sta ord

Ingredients
1 2/3 cups ( 8 1/3oz/236g) whole wheat our

1 teaspoon baking powder

½ teaspoon salt

3/4 cup (3oz/85g) powdered sugar


1/2 cup (4oz/115g) butter, cubed
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1/4 cup (2 oz/57ml) milk Report this ad

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Instructions
1 Preheat the oven to 350°F (180°C). Line a cookie sheet with
parchment paper.

2 Combine the our, baking powder, salt, and sugar in a


mixing bowl and mix to combine the ingredients.

3 Quickly, working with your ngertips or a blender, rub the butter into the dry ingredients until the mixture
resembles breadcrumbs. Add the milk and work through to form a dough.

4 Turn out on a oured surface and roll to form a smooth dough. (IF your dough seems dry add a little more
milk.)

5 Using a well- oured rolling pin, roll the dough out to a bit more than 1/8 inch thick and cut into rounds,
about 2 1/2 inches in diameter. You can keep rolling the scraps together to make additional biscuits.

6 Transfer the biscuits to your baking pan and, if desired,


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prick the biscuits with a fork to create holes. Bake for 20
minutes until biscuits are pale gold.

7 Cover and store in an airtight container for up to 1 week.


Tips
Freeze the raw dough for up to 1 month. 

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