This sugar-free digestive biscuit recipe recreates a familiar classic in a more blood sugar-friendly way, giving you a dependable biscuit that works for everyday baking without added sugar.
Ingredients
- 120 g wholemeal flour
- 50 g oat bran
- 25 g ground flaxseed
- 1⁄2 tsp baking powder
- 1⁄4 tsp fine salt
- 90 g cold unsalted butter, coarsely grated
- 60 g xylitol (granulated)
- 1 tbsp milk (dairy or unsweetened plant milk)
Directions
- Preheat the oven to 180°C fan / 200°C conventional / 400°F.
Line a baking tray with parchment. - In a large bowl, combine the wholemeal flour, oat bran, ground flaxseed, baking powder and salt.
- Add the grated cold butter and rub it into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs. Grating makes this quicker and more even.
- Stir in the xylitol until well distributed.
- Add 1 tablespoon of milk and mix gently with your hands until the dough comes together.
It should feel firm and slightly dry rather than soft. - Shape the dough into a disc, cover, and rest for 10 minutes at room temperature.
- Roll the dough between two sheets of parchment to 2.5–3 mm thick.
Cut using a 68 mm round cutter - Use a flat spatula to lift the biscuits onto the lined baking tray, leaving a little space between each one.
- Prick each biscuit several times with a fork to create small holes across the surface. This helps them bake evenly and stay flat.
- Bake in two batches for the best results for 18–22 minutes
While the first batch bakes, return the remaining dough to the fridge to keep it cool
Rotate the tray once, and bake until the biscuits feel dry to the touch and lightly coloured at the edges. - Transfer the biscuits straight to a wire rack and allow them to cool completely.
They will crisp up fully as they cool.
Tips and Notes
- Once completely cool, store in an airtight tin at room temperature for up to 7 days.
- Keeping the liquid low is essential for a crisp texture when baking with oat bran and flaxseed.
- Chilling the dough between batches helps the biscuits hold their shape and bake evenly.
- Diabetes Note – This recipe supports diabetes management by keeping sweetness measured and ingredients predictable, making it easier to include a familiar biscuit as part of a balanced approach to blood sugar awareness.
- The nutritional information provided is based on the ingredients I use and should be used as a guideline only. The carbohydrate content may vary depending on the specific brands and measurements you use. If you are counting carbs for insulin dosing, always calculate the amount based on your own ingredients and portion sizes to ensure accuracy.
Nutrition Facts
- Serving Size:1 g
- Total number of serves:16
- Calories:83kcal
- Fat:5g
- Saturated Fat:3g
- Carbohydrates:7g
- Fiber:1g
- Protein: