High-fiber Cardamom Digestive Biscuits
Wholesome digestive biscuits made with whole wheat flour, wheat bran, and barley, fragrant with freshly ground cardamom and a hint of orange zest. Crisp, lightly sweet, and deeply satisfying.
Method
Digestive biscuits with a high-fiber twist — whole wheat, bran, and barley give them real substance, while freshly ground cardamom and orange zest lift them into something a little more interesting than the tin variety.
If using dried orange zest, grind it and soak it in the milk for 5 minutes to rehydrate before starting.
Combine all dry ingredients: whole wheat flour, wheat bran, barley flour, sugar, baking powder, salt, and ground cardamom.
Add the cold cubed butter to the dry ingredients and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Mix the wet ingredients together: cold milk (with the orange zest if using dried), honey, maple syrup, and vanilla extract.
Pour the wet ingredients into the dry mixture and mix until a dough just comes together.
Wrap the dough tightly (or place it in a sandwich bag) and refrigerate for 30 minutes — this lets the bran and husk fully hydrate.
Preheat the oven to 170°C.
Remove the dough from the fridge and roll it out on a lightly floured surface. Cut into rounds using a mould or cookie cutter and place on a lined baking tray.
Bake at 170°C for about 20 minutes, or until evenly golden.
Turn off the oven and leave the biscuits inside with the door slightly ajar for 15 minutes — this helps them firm up and crisp without over-baking.
Transfer to a wire rack and allow to cool completely before serving. They will continue to crisp as they cool.
Notes
For 1½–2 tsp cardamom, use a blend of green and black for complexity — green is floral, black is smoky. If using fresh orange zest instead of dried, stir it directly into the wet ingredients. Biscuits keep well in an airtight container for up to 1 week.
