- Dish type
- Fruit desserts
- Berry desserts
- Raspberry desserts
A lovely crumble that you will enjoy. This recipe uses raspberries and apple, but you can try experimenting with different fruits depending on the season.
Ayrshire, Scotland, UK
28 people made this
- 50g butter
- 50g sugar of your choice (e.g. caster or demerara)
- 60g plain flour
- 1 tablespoon ground ginger
- 2 tablespoons ground cinnamon
- 5 digestive biscuits, crushed to breadcrumbs
- 1 cooking apple, cored and chopped
- 50 raspberries
- 100ml water
MethodPrep:20min ›Cook:25min ›Ready in:45min
- Preheat the oven to 200 C / 180 C fan / Gas 6.
- Into a mixing bowl, combine the butter and sugar and rub together with your fingers until the mixture resembles breadcrumbs. Add in the flour, ginger and cinnamon and continue rubbing with the fingers. Add the digestive biscuit crumbs and mix well.
- Place the apple and raspberries in an ovenproof baking dish then pour over the water (this is just to prevent it from burning). Add the crumble on top making sure the fruit is covered with the crumble.
- Bake in the preheated oven for 20 to 25 minutes until the crumble is golden brown and the fruit is tender and piping hot. Remove from the oven and enjoy!
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How to Make Digestive Biscuits
I’ve wanted to make Homemade Digestive Biscuits for you for a long time now because they are a very popular biscuit in Ireland and used in many recipes. We use them for the base of Cheesecakes like my No-Bake Strawberry Cheesecake or in biscuit cake like my Chocolate Salami. They are also enjoyed simply with a cup of tea.
In my house, we used to put butter on them which I think is a personal choice.
Raspberry Rice Crumble
DOWNLOAD THIS ISSUE NOW! AVAILABLE ON YOUR NEWSSTAND.
Serves: 4 Ready in: 60 mins +
Serves: 4 Ready in: 60 mins +
Serves: 4 Ready in: Under 15 Mins
Serves: 4 Ready in: 15 to 30 mins
Serves: 4 Ready in: 15 to 30 mins
Serves: 4 Ready in: 30 to 60 mins
These school truffles are best enjoyed within a week of making, and you can store them in a fridge (or somewhere fairly cold) in an airtight container. Because these are not made with fresh cream, they have a longer shelf life than traditional cream based truffles.
Since we are already using a long shelf life ingredients, these digestive biscuits truffles will last for good 5-7 days. I’d still make them fresh if I wanted to give them as a presents.
More Chocolate Truffle Recipes
Now, that you’ve made these chocolate truffles with digestive biscuits, what do you think? Do let me know in the comments below and if you would like to make some more chocolate truffle recipes.
Why not stay in touch…
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4. Rainy Day* Caramel Biscuit Cake
Mix together a packet of digestive biscuits (smooshed, or a mixture of broken ones from your biscuit jar) and a can of sweetened condensed milk.
Throw in a bar of melted chocolate – dark is preferable, but up to you.
Add 100g of butter and stir.
OPTIONAL: Add some nuts, dried fruit, or raisins, if you're that way inclined.
Put the mixture in to a greased cake tin and chill until firm.
Decorate with bits of broken white chocolate.
*Why is this called "Rainy Day Caramel Biscuit Cake"? Because, there's nothing better than snuggling up with a slice of this and a cup of tea when it's cold and wet outside. Plus, it can be made quickly and cheaply with stuff you already have in your cupboard.
BEE’S DIGESTIVE BISCUITS
Makes 8 to 10 medium-sized biscuits
75g cold butter
100g wholemeal plain flour
65g fine or medium oatmeal
¼ teaspoon bicarbonate of soda
35g soft brown sugar
1 to 2 tablespoons of milk (dairy, almond or soya all work well)
Optional: melted chocolate or royal icing to dip
Optional toppings could include: finely chopped nuts, poppy or other types of seeds, dried fruit, coloured sugar, almond flakes, stem ginger
- Using a large bowl and your fingertips, scrunch up the butter, flour and oatmeal until you have a breadcrumb-like consistency.
- Add in the bicarbonate of soda and sugar and mix a little to combine.
- Add in 1 tablespoon of milk and try to bring the mixture together to form a dough using your hands. You may need to add in a little more milk to bring it together into one big lump – you’re looking for a dough that sticks together, but doesn’t stick all over your hands.
- Squidge and squeeze the dough into a nice thick slab, and sandwich it between two sheets of cling film – use a rolling pin to roll out to about 2cm thick, and chill for at least 30 minutes.
- When the dough is cold, roll it out onto a floured surface to about 1cm thick. If you’re a newbie, try rolling maybe one-third of your dough out first, keeping the rest in the fridge – it’ll be an easier amount to handle.
- Using a straight edged cookie cutter, or the rim of a small mug or glass (carefully), cut as many rounds as you can from the dough and pop them onto a baking tray lined with greaseproof paper.
- Emboss some of the biscuit tops if you like – I used the blunt side of a butter knife, the barrel of a pen that I’d removed the inky bit from, a clean fish slice, the bottom of a posh crystal glass and the cooling rack from my kitchen to press shapes into the dough – try for a few different shapes if you can.
- Put your baking tray back into the fridge to chill for 20 minutes while you preheat your oven to 170°C/325ºF/gas 3.
- Bake for 10 to 12 minutes, or until the edges start to turn golden brown.
- Once cooled, if you’re feeling creative, you can dip some of your biscuits into melted chocolate or coloured royal icing, then sprinkle with nuts and seeds for an extra jazzy design.
If you’re looking for more ideas for healthier bakes, check out my oat and fruity no-added-sugar cookies or this fantastic recipe for dairy and gluten-free chocolate and avocado cookies .
About the author
The brains behind the best jammy dodgers in London*, Bee Berrie is an ex-microbiologist who swapped bacteria for baking full time in 2012 and now runs one of London's top-five biscuit bakeries* (Evening Standard). In Bee'Âs first book, Bee's Brilliant Biscuits she shares 80 amazing recipes, from her award-winning jammy dodgers, to several new recipes, including gluten-free, dairy-free, no added sugar and vegan bakes. There are cookies for all occasions âÂ from Christmas to weddings, to birthday parties and gifts â and even home-made dog biscuits, too! Her new book, Bee's Brilliant Biscuits, is now available to pre-order on Amazon. You can also find Bee on Twitter and Instagram.
HOW TO MAKE THIS RECIPE
1. Mix the cream cheese with Lyle’s Golden Syrup, vanilla paste, salt and Digestive crumbs (use a food processor to make the crumbs).
2. Line a cookie sheet with baking paper. Scoop 1 teaspoon size balls of the cheesecake mixture onto the cookie sheet, add a quarter of a raspberry (our raspberries were quite big so a quarter was more than enough) on top and cover with approximately one more teaspoon of cheesecake mixture.
3. Gently roll each truffle in a bowl of Digestive biscuit crumbs. Roll between the palms of your hand to make a nicely shaped ball. Transfer them to a freezer for about 30 minutes, this way it will be easier to dip them in hot chocolate.
4. Melt the white chocolate in a small bowl using a microwave, making sure not to overheat it. Dip each truffle in the chocolate and tap off the excess, then place on a baking paper lined cookie sheet. Sprinkle with colourful sprinkles. Chill to set, for about 20 minutes and keep them in the fridge before serving or gifting. The inside will be nice and creamy while the outside will have a crunchy thin white chocolate coating.
LEMON BISCUIT ICE-CREAM- by Jodie
Crush biscuits, melt marg and stir into biscuits, then press into bottom of dish
- 3/4 Packet Digestive biscuits
- 3 oz marg
- 4 Egg yolks
- 5 oz caster sugar
- Juice of 3 lemons
- Small tub of Rich's cream
Lithuanian Baked Cheesecake
A healthier protein-rich version of the standard cheesecake
- 6 tbsp sugar
- 4 eggs
- 4 tbsp semolina
- 0.5 cup of milk
- 3 tbsp butter plus extra for greasing
- 500g curd cheese
- 5 crushed digestive biscuits
- 1tsp vanilla extract
By LauraHindley123, Faceless Promotions
A mouthwatering dessert, perfect for any occasion
- pack of digestive biscuits
- tub of cream cheese (chocolate flavour)
- double cream
Marshmallow Rocky Road
Break the chocolate into chunks and add to a microwaveable bowl with the butter and the syrup (add to a pan if you
- 125g butter
- 300g dark chocolate
- 3 tablespoons golden syrup
- 200g digestive biscuits
- 100g mini marshmallows (or 100g mix of mini marshmallows and dried fruits
- I used marshmallows and sultanas)
- A couple of teaspoons of icing sugar (optional for dusting)
Easy chocolate and vanilla cheesecake
Blitz or smash the biscuits up into chunky crumbs,
- 300 g cream cheese (also known as soft cheese)
- 150 g double cream
- 90 g icing sugar
- 100 g digestive biscuits (other biscuits are fine)
- 50 g melted butter
- 1 Tsp vanilla
- 50 g cocoa powder
Kids Kit-Kat Mousse Tart
The first thing we will do is to prepare the pastry cream
- For the biscuit base:
- 200 g digestive biscuits.
- 100 gr. of butter.
- For the pastry cream:
- 500 ml of milk.
- 100 gr. of sugar.
- A tablespoon of liquid vanilla.
- 40 Gr. cornstarch.
- 4 eggs.
- A pinch of salt.
- For the mousse:
- 700 ml. cream whipping very cold.
- 1/2 cup of milk.
- 100 gr. of sugar.
- 9 gelatin sheets.
- About 500 gr. of custard
- already cold.
- The rest of the pastry cream.
- A splash of milk.
- 3 leaves of gelatine.
- For decoration:
- 12 packs of Kit kat
- 1 or 2 bags of Maltereses (according to the size of the cake).
Cream the marg and condensed milk in a large bowl until thoroughly mixed
- 1 large tin condensed milk (218g)
- 1 packet digestive biscuits (175g+)
- 30ml cocoa powder
- 90g marg
- Chocolate sprinkles
Chocolatey Chocolate Cheesecake
Chocolate Cheesecake using galaxy cookie crumble chocolate in the top and bottom
- For The Base
- 200g Digestive Biscuits
- 160g Galaxy Cookie Crumble Chocolate
- For The Topping
- 180g Galaxy Cookie Crumble Chocolate
- 200ml double cream
- 300g Cream Cheese
- 3 teaspoons lime juice
- 100g caster sugar
Berry burst cheesecake
Syns per serving: Green: 6 Original: 6 Extra Easy: 6
- 8 digestive biscuits
- 2oz/57g low-fat spread suitable for baking*
- 1 sachet sugar-free raspberry jelly crystals
- 1 tbsp powdered gelatine (or agar agar)
- 2 pots Vanilla Mullerlight yogurt (or any other Free yogurt)
- 7oz/198g quark
- 4-5 tbsp artificial sweetener
- 14oz/37g mixed berries (such as raspberries
- redcurrants and blueberries)
- A few fresh mint leaves
- Icing sugar to dust
In a medium pan add the chocolate chips, 1/2 cup of marshmallows and milk
- Put the biscuits into a strong, clean plastic bag and crush with a rolling pin. Stir through the melted butter evenly.
- Alternatively, use a food processor to pulse the biscuits to a breadcrumb consistency, pour in the melted butter and combine well.
- Pour the crumbs into a loose-bottomed tin and smooth around with the back of a spoon. You can use a straight-sided glass to press in the crumbs and get an even finish.
- Refrigerate for at least half an hour to set the butter before removing from the tin.
- Release the biscuit base from the tin by balancing it on a steady glass and easing down the sides. You can now add your filling. Chill again, if necessary, and serve.
HOW TO MAKE BISCUIT BASE
Make sure you chill until the biscuit base is firm before taking it out of the tin. You can even make the biscuit base the day before and chill overnight.
Homemade Wholemeal Digestive Biscuits
Baking in Britain has never been more popular in the last few years it’s become a borderline obsession. While some might argue that it never really went away – from traditional tea rooms to high street bakeries, cakes and baking are something inherent in our culture – the recent resurgence of interest has taken home baking in a whole new direction. Spurred on by shows like The Great British Bake Off, The Hummingbird Bakery’s cutesy cupcake creations and the jewel-like confections on show in shops like Ladurée, people at home are taking their baking to a higher level.
Out go the simple sponges, scones and rock buns, and in come the macarons and millefeuilles, fancy fondant decorations, perfect petit fours and triple tier cakes. Increasingly, if we’re going to make the effort to bake we want it to be a showstopper, not an every-day-eat. In a kitchen where chunky chocolate cookies and iced éclairs reign supreme, something to nibble mid-morning and dunk in our tea just doesn’t make the grade. It’s a bad time to be a biscuit.
The nation’s favourite biscuit…poised for dunking
That’s not to say we’re not still eating the things. Last year Britain consumed 141 million packets of biscuits, spending a whopping £123 million for this pleasure. Fuelled largely by our irrepressible tea drinking habit, biscuit buying is a booming economy that shows no sign of waning. Everyone has their favourite, from the nobbly Hobnob to the puritannical Rich Tea, but this is primarily a beauty contest between established brands people are buying, not baking, these favourite tea-time treats.
In a survey conducted by Sainsbury’s last year, Sun readers voted pink wafers their number one nibble, while those who read The Guardian were partial to the slightly more pretentious amaretti biscuit, with various other contenders across the country. But of all the weird and wonderful choices out there, one type of biscuit clearly took the lead, accounting for one in every nine packets bought in the UK last year. Which tempting treat managed to crumble its way to the top of the British biscuit league and into our hearts?
Best of British…wholesome wholemeal digestives
Whether cloaked in chocolate or served straight up, the digestive is a simple pleasure. Slightly soft with a sweet, malty taste, this combination of oats and wholemeal flour was originally believed to have a positive effect on digestion due to the inclusion of baking soda in an original recipe. I’m not sure these health benefits would withstand much close examination nowadays, but there’s no denying the comforting qualities of a good digestive. McVities pretty much monopolise the market for these favourite tea-time treats a bit like Heinz, there’s something about home brand versions which leaves us a little cold. But have you ever tried to make your own?
This post is flying the flag for the homemade digestive. Their appearance may be a little rough and ready in comparison to some of our favourite home bakes, but they’re incredibly simple to make and the flavour really is superior. Real butter in place of McVities’ vegetable oil produces a slightly richer, shorter, more satisfying biscuit with a crumbly, wheaten crunch, perfect for eating straight up or dunking in your favourite cup of tea.
Digestive biscuits – perfect for all kinds of desserts, not just dunking
Eaten alone the homemade digestive provides a more puritanical pleasure, but can easily be tarted up by coating one side in tempered chocolate or layering with caramel for a variation on Millionaire’s shortbread. Combine with chocolate, butter and golden syrup and you’ve got the most beautiful chocolate biscuit cake (although Prince William’s Royal Wedding cake was made using Rich Tea biscuits – shame on him – the digestive really is best for this purpose). Crumble your biscuits over fruit and yoghurt and you’ve got an instant dessert, while the base of banoffee pie or a creamy cheesecake wouldn’t be the same without a crunchy digestive crust.
I’m as partial as the next person to producing fancy cakes and beautiful bakes, but the next time you reach for the biscuit tin, spare a thought for the homemade digestive. Simple, delicious and nutritious (if you close your eyes while rubbing in the small amount of butter and sugar below), biscuits baked at home are just as good, if not better, than shop bought versions. So give it a go, make your own. You could even save a packet. My first biscuit pun of the post, I didn’t even use ‘when it comes to the crunch’ . . .
What’s your favourite kind type of biscuit? And do you buy branded packets, or prefer to make your own?
Wholemeal Digestive Biscuits (adapted from a Gary Rhodes recipe)
100g wholemeal flour
1 tsp baking powder
50g light soft brown sugar
100g salted butter, softened & cubed
1-2 tbsp milk
Preheat oven to 180 degrees C. Blitz the oats to a fine powder in a blender then mix in a large bowl with the wholemeal flour, baking powder, brown sugar and salt.
Add the butter and mix until crumbly. Add the milk and mix to form a smooth dough. Wrap in cling film and pop in fridge to firm up for about 15 minutes.
Remove your dough from the fridge and roll out to around 3mm thickness. It will be very crumbly so you’ll need to be very careful when rolling. Cut out circles of about 6cm diameter – I used a water glass to stamp out the shapes. Decorate with a pattern of your choice then bake in the middle of your oven for about 15 minutes.
When lightly golden but not too brown, remove from the oven and leave to cool on a wire rack. Store in an airtight container.