Homemade Juniper-Infused Wholemeal Digestive Biscuits
These sophisticated juniper digestive biscuits offer a delightful botanical upgrade to the humble wholemeal classic. With a crumbly texture and a subtle piney aroma, they provide an earthy depth that pairs exceptionally well with sharp blue cheeses or a cold glass of botanical gin and tonic.
- Prep
- 20 min
- Bake
- 15 min
- Serves
- 12
- Level
- Easy
- Per serving
- 195 kcal
Method
In a mortar and pestle, crush the dried juniper berries until they form a coarse powder. Sift the crushed berries to remove any large woody husks if desired.
In a large mixing bowl, whisk together the whole wheat flour, oat flour, brown sugar, baking powder, salt, and the crushed juniper berries.
Add the chilled, cubed butter to the dry ingredients. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles fine breadcrumbs.
Gradually add the milk, one tablespoon at a time, mixing with a wooden spoon or your hands until a stiff dough forms. Do not overwork the dough.
Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up.
Preheat your oven to 180°C (350°F). Roll out the dough on a lightly floured surface to a thickness of about 5mm.
Use a round fluted cutter to stamp out the biscuits and place them on a lined baking tray. Prick the surface of each biscuit several times with a fork.
Bake for 12-15 minutes or until the edges are lightly golden. Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Notes from the kitchen
For an extra gin-inspired kick, brush the warm biscuits with a tiny amount of high-quality dry gin immediately after taking them out of the oven.
Ensure your butter is very cold to achieve that classic crumbly digestive texture.
If you don't have oat flour, simply pulse rolled oats in a blender until fine.
The flavor of the juniper intensifies after 24 hours, so these are even better the next day.
