Oat Digestives (Gluten Free)
These oat digestives were born from my Cuppa Cheesecake recipe. Being me, I wanted to make a base from scratch rather than buy biscuits, so I adapted my original Digestives recipe into a gluten-free version. I’ve called them oat digestives because that was the goal, but without gluten and with a thicker texture, they’re somewhere between a digestive and shortbread. As Mary Berry would say, they’re wonderfully short. They could even pass as oat cookies, especially if you add dried fruit or drizzle them with melted chocolate. However you make them, you’ll find they disappear far too quickly.
Makes 12
Hands-on Time 10 minutes
Baking Time 15 minutes
Ingredients
180g porridge oats (gluten-free)
40g cornflour
1/4 tsp fine salt
1 tsp baking powder
60g soft light brown sugar
110g unsalted butter (cold, diced)
40ml full-fat milk
Equipment
Baking sheet
Baking parchment
Food processor
Circular biscuit cutter (7cm diameter)
Wire rack
Method
1. Preheat the oven
Preheat the oven to 160°C/140°C (fan)/325°F/Gas Mark 3.
Line a baking sheet with parchment paper.
2. Make the dough
In a food processor, blitz the oats, cornflour, salt, baking powder, and light brown sugar into a fine powder.
Add the cold, diced butter and blitz until no lumps remain.
Add the milk and blitz briefly until the dough comes together.
3. Shape the biscuits
Divide the dough into 12 equal portions.
Place a biscuit cutter over one portion and press the dough into a neat round. Repeat with the remaining dough portions, spacing them evenly on the baking sheet.
4. Bake the biscuits
Bake on the middle shelf for 15 minutes, or until lightly golden.
Let the biscuits cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.
Enjoy!
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