Gluten free oaty digestive biscuits
Crumbly, malty oat biscuits that are good with butter and cheese or dipped into tea. They keep well in a tin.
- Time40 min
- LevelEasy
- Costabout £0.10 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan) and line two baking trays.
- 2
Blitz 50 g of the oats in a food processor to a coarse flour. Tip into a bowl with the rest of the oats, the flour, sugar, baking powder, xanthan gum and salt.
- 3
Rub in the butter until the mixture looks like breadcrumbs. Add the milk a spoonful at a time and bring together into a dough.
- 4
Roll out between two sheets of baking paper to 5 mm thick. Cut out 7 cm rounds, re-rolling the offcuts, and prick each one with a fork.
- 5
Bake for 14 to 16 minutes, until golden brown at the edges.
15 min - 6
Cool on the trays for 5 minutes, then move to a rack. They get crisper as they cool.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.