Einkorn Digestive Biscuit Recipe

Makes 20 biscuits
20 minutes


  • 50g of Demerara sugar
  • 1 pinch of salt
  • 3 tbsp of boiling water
  • 125g of einkorn flour
  • 2 tsp gluten-free baking powder
  • 50g of butter, or lard, diced
  • flour, for dusting


Preheat the oven to 220°C/gas mark 7 and line a large baking tray with baking parchment
Place the sugar and salt in a jug and add the boiling water, stirring until the sugar and salt have dissolved
Put the flour and baking powder into a bowl and stir to combine. Rub in the fat until you have a mixture that resembles very fine breadcrumbs
Add the prepared sugar and water solution and stir to make a soft dough. Cover and chill for 30 minutes
Lightly flour a clean work surface and roll out the dough to the thickness of a pound coin
Press the biscuit cutter into the dough and gently lift each round of dough onto the lined baking tray
Gather together the offcuts and press them together to make another ball of dough. Roll the dough out again and cut out more biscuits
Prick each biscuit a few times with a fork then bake for 6–7 minutes, until lightly golden
Remove from the oven and allow to cool before storing in a tin