With a crunchy, crumbly, and satisfying flavor profile similar to graham crackers, Carob Digestive Biscuits are essentially a healthier version of the popular snack, Digestives. Also known as sweet-meal biscuits or semi-sweet biscuits.
Developed during the latter part of the 19th century to introduce more fiber in Victorian diets, digestive biscuit gained popularity due to its claim of helping with digestion. Aside from the antacid properties, the main draw of these semi-sweet items is that, supposedly and traditionally, they contain less sugar. That may be true in the past. However, the ingredient list on today’s most loved digestive brands suggests a different story. Palm-oil laden and filled with unhealthy sweeteners. Our Carob Digestive Biscuit recipe proposes a departure from the store-bought habit while sticking with the noble intentions of this edible invention.
Carob Digestive Biscuits
Unlike the popular version that is filled with either partially inverted sugar syrup or high-fructose corn syrup, we are happy to report that there is no unrefined sugar in this recipe. They’re delightful to look at and delectable to taste at the same time. Just looking at one, you know that it’s good for you! The pleasing, grainy texture comes from the oatmeal and whole wheat flour combination. Baking powder and applesauce offer a little rise and softness. Then there’s butter, vanilla extract, golden raisins and walnuts for richness.
Enjoy these carob digestive biscuits during tea time on their own or with fruit and cheese. If you’d like to take this further, melt some homemade carob chips, dip one side of each digestive cookie into it before placing on a rack to set. Carob chip side up, obviously.
Carob Digestive Biscuits
- 1/4 cup butter
- 1/4 cup extra virgin olive oil
- 1/4 cup unsweetened all-natural applesauce
- 1/4 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1/4 cup golden raisins, chopped in small pieces
- 1/4 cup walnuts, crushed in fine pieces
- Mix the dry ingredients in a large bowl until well combined.
- Mix the wet ingredients in a smaller bowl well and add to the dry mixture. Mix thoroughly. If the mixture is very dry, add a little water or milk or almond milk a little at a time until workable. If the mixture is too wet, add some flour a little at a time until it is workable.
- Add the raisins and walnuts and mix thoroughly.
- Put approximately half of the batter between two parchment sheets, pat into a disk and roll out until between 1/8th and 1/4 inch maximum thickness.
- Cut with a round cutter or other cutter or a drinking glass and put on parchment on a baking sheet.
- Preheat oven to 350 degrees while cutting the rounds.
- Bake for 15 minutes to 20 minutes depending on the size of your rounds and how crisp you want them. They are done when they begin to brown, especially on the edges.
- While the cookies are baking, roll out the rest of the batter and cut into rounds for a second batch in the oven.
- When baked, cool on a baking rack completely. Put in a plastic storage bag or plastic wrap over them on a plate, and place inside the refrigerator for keeping them more than one day.
For more homemade gourmet carob recipes using Australian Carobs, please visit CarobRecipes.com.