Wholemeal buttery biscuits

with wheatgerm and cut malted rye

These buttery biscuits are made from our heritage wheat wholemeal flour, our wheatgerm and bran, and our cut malted rye grains for texture and bite as well as their lovely malty flavour. The result is a wholemeal biscuit which tastes of beautiful bran and malty grains, paired with a little salt and the richness of muscovado sugar. They started out as an ode to the digestive biscuit, but then I got carried away with the different flavours of the wholemeal grains and they morphed into their own beast.

I love wheatgerm and bran, which has a fragrant natural sweetness to it, and which tastes and smells absolutely incredible straight off the mill. Golden in colour and packed with nutrients it makes a lovely addition to these biscuits, but is also great in granola, on cereals, or added in small amounts to your loaves. We don’t heat treat it so it is best used when very fresh.

You could also add a pinch of cinnamon and ginger for a spiced version, or dip them in chocolate.

Enjoy the flavours of these beautiful grains with a cup of tea.

Makes 18 biscuits


  • 230g wholemeal heritage grain flour
  • 40g wheatgerm and bran
  • 40g cut malted rye grains
  • 50g caster sugar
  • 50g muscovado sugar
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 200g cold unsalted butter, cubed into 1cm pieces
  • 2-3 tbsp milk


Hand-whisk the dry ingredients together in a large mixing bowl to ensure even distribution.

Rub in the butter until you achieve a bread-crumb like consistency, then add the milk gradually and knead into a dough – you don’t want it to be too wet. Shape it into a disc, wrap, and chill in the fridge for 30 minutes.

Remove the dough and briefly knead it again before rolling it out between two sheets of cling-film, or on a floured work surface, to 3-4mm thickness. Use a biscuit cutter to cut out rounds. You can re-form and roll out the scraps again to make sure none of the dough goes to waste.

Line two baking trays with baking parchment, transfer your biscuits onto them, and chill again in the fridge for a further 30 minutes – this helps to stop them spreading when you bake them and losing the butter.

Preheat your oven to 160°C. Bake the biscuits until golden for 15-20 minutes, and leave to cool on the trays. When they have cooled, store them in an airtight container, where they will keep for up to five days.