Buckwheat Digestive Biscuits

2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.

Just as good as wheat based versions.


145g Buckwheat Flour
97g Buckwheat Flakes
48g Light Brown Sugar
1 Tsp Baking Powder
1/2 Tsp Baking Soda
100g Butter, Cold and Cubed
Ice Cold Water as Needed

Makes 24 biscuits.


1. Add the dry ingredients to a bowl and shake until combined.

2. Rub in the Butter and crumble together with hands until it forms a lumpy, dry breadcrumb like mixture. Add a Tbsp of Cold Water and mash together with fork. Keep adding Water and mixing until a soft sticky Dough is formed. Form into a ball, cover and leave in the fridge for half an hour.

3. Preheat the oven to 190c (Fan) and line a baking tray with greaseproof paper. Dust a work surface with Flour and roll out the dough, reworking as necessary, to a 3mm thickness. Cut out rounds of about 2 1/2 inches and place onto the prepared tray.

4. Bake in the oven for 12-14 minutes, turning halfway, until the edges start to turn brown and then flip over the biscuits and cook for another 2 minutes. Remove to a wire-rack to cool completely.

14 thoughts on “Buckwheat Digestive Biscuits

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  4. As far as I am concerned, your Photobucket issue is a blessing in disguise: you get to take new photos and reblog old recipes, and we get to discover your old posts! This recipe and the next sound really good. Thank you for taking the time to make them again 😊.

    Liked by 1 person

    • I was surprised more people hadn’t seen these before. That might be true of quite a lot of recipes on the site. I’ll be reblogging older recipes occasionally so hopefully you’ll find something new and interesting once in a while.

      Liked by 1 person

  5. THANK YOU! I have just finished baking these biscuits, using oats instead of buckwheat flakes (only because I can’t find them over here) and wow, they are excellent. I love the fact that they have just the right amount of sugar for me, which gave me an excuse to eat four in a row! Well, maybe five, oops, I think I had better put them away in a metal box. Great easy recipe, you never fail your readers, thumbs up!

    Liked by 1 person

    • You’re very welcome. Oats are the traditional flake, at least I think so, it’s been a long time since I had a digestive I didn’t bake myself. This recipe came from a lot of search old message boards if I remember correctly, I’m glad it’s getting use and I’ll look forward to seeing how you’ll change it up if you make them again.

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      • I was surprised that the buckwheat flavor didn’t come out too strong either. Also, just to make sure I got this right: what did you mean by turning the biscuits halfway? Did you mean rotating the tray for even baking, or flipping them over a first time?

        Liked by 1 person

  6. So it’s me again 😊. Today I added a little, half a teaspoon, could probably have used more, ground aniseed to the flour mix, for a bit of fun. The taste didn’t clash with the buckwheat, quite the opposite.

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