Thursday, 4 September 2014

spelt and oat digestives

i haven't bought a dried biscuit in years..they're so many reasons miles, excess packaging, trans fats, high salt content, unsustainable oil (palm oil) and ingredients that require mata hari code breaking skills for recognition purposes..and they're relatively expensive..see i've been known to gobble up a packet of vita wheats generously adorned with butter and vegemite in no time..when i'm peckish one or two little crackers just don't cut the's a slice of home made and whole meal bread that does the trick for me..but..there are the occasional moments when a savoury biscuit is just the thing..for instance before a meal with some really good cheese and a little glass of red wine..nothing finer in my mind..

i came across this recipe yesterday and i made it came well recommended so i had great faith in it..i think it's just about perfect for what i want and i can't tell you how pleased i am to now have a go to recipe for life's biscuits and cheese moments..

spelt and oat digestives
recipe from here
makes 7 dozen thin digestives


1 3/4 cup oats
1 3/4 cups whole meal spelt flour
1/3 cup muscovardo sugar well pressed down
155 gms butter cut into small cubes
1/2 teaspoon (tsp) baking soda 
2 tsp salt (i used murray river salt)


~ place the oats and flour in the bowl of a food processor and process until the oats are fine
~ add sugar, soda and salt and process until the sugar is well distributed
~ add butter and process until the mixture looks like bread crumbs
~ add a few tablespoons of milk at a time while pulsing the mixture and until it forms a ball
~ remove from the bowl and knead briefly to form a ball, flatten into a disk, wrap in cling film, and refrigerate for an hour or so
~ lightly dust the work surface with spelt flour, roll the dough thinly, and cut into desired shape
~ cook for 12-14 minutes at 180 deg c

notes: i've included the recipe because the original butter measurement was given in cups and spoons..what's with that? imagine trying to cram butter into a cup especially when it's cold..which it needs to be for also needed more milk..and i've changed the method too to represent my experience of the's a great dough to work with because it re rolls doesn't suffer from lots of handling..and it doesn't spread at all when cooked so lots can be baked at once which was good for me because i rolled mine quite thin


  1. Great looking biscuits Jane, would they work with wholemeal flour instead of spelt do you think? I agree...why do some recipes measure butter in cups, this annoys me too! I must admit I love Vitawheats with Vegemite too. Happy weekend to you x

    1. thanks jane..i think whole meal flour would work just as well..other similar recipes seem to use it anyway..x

  2. As usual you triumph again Jane. These look perfect. Just the thing to adorn with some good cheese and to share with friends. I love any cracker with vegemite but I have to eat them with butter and they will drum me out of the vegan confraternity again! ;)

  3. i agree fran..butter and vegemite are the best of friends..x

  4. mmm....butter and vegemite. That's happiness right there.
    Actually and spelt. Wholemeal spelt is a wonderous thing.

  5. Hi Jane, those biscuits sound great. I too hate buying commercial biscuits because of the palm oil.