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The typical digestive biscuit contains coarse brown wheat flour (which gives it its distinctive texture and flavour), sugar, malt extract, vegetable oil, wholemeal, raising agents (usually sodium bicarbonate, tartaric acid and malic acid) and salt.he term digestive is derived from the belief that they had antacid properties due to the use of sodium bicarbonate when they were first developed. Historically, some producers used diastatic malt extract to digest some of the starch that existed in flour prior to baking.
Knead this mixture on a floured surface until smooth. (All this can be done almost instantly in a food processor.) Roll the dough out to a bit more than 1/8 inch thick and cut into any desired shape. Traditionally, digestive biscuits are round and about 2 1/2 inches in diameter.Place on greased cookie sheets, prick evenly with a fork, and bake until pale gold, between 15 and 20 minutes.This recipe reprinted from The Baking Sheet Newsletter, Vol. Used 1 1/2 cup white whole wheat flour, 1/4 cup AP flour and 1/4 cup millet flour. 2  Reduced the sugar to 1/3 cup. 3  Also added 1/2 tsp salt. 4  Followed the method as is. 5  The biscuits turned out so good that my toddler keeps on asking for them all the time.