If you ask a person in the UK to name a type of biscuit, I’m willing to wager a hefty considerable large adequate small token amount that the majority would say “Digestive”. You can get them everywhere and every single supermarket has their own brand of them, even though McVitie’s are the dominant and most popular brand on the shelves.
But, unlike chocolate chip cookies and the like, you rarely see people making them at home. Well, I think it’s time to change that as I’ve put together a recipe for making them at home – the chocolate versions, of course!
Chocolate Digestives
Print RecipeIngredients
- 125g Wholemeal Flour
- 125g Fine Oatmeal
- 50g Plain Flour
- 150g Cold, Unsalted Butter
- 50g Soft Dark Brown Sugar
- 1/4tsp Bicarbonate of Soda
- 2 tbsp Milk
- 1 tsp Vanilla Extract
- 200g Chocolate
Instructions
Weigh out both flours and the oatmeal into a large bowl and add in the bicarb. Quickly combine together with your hand or a spoon.
Cut the butter into small chunks, making sure it's still fridge cold, and rub it into the flour mixture until it resembles breadcrumbs or wet sand.
Add in the sugar and combine into the mixture, and then add in the vanilla extract and milk and mix until it starts to clump together.
Bring the mixture out of the bowl and really bring it together until it becomes a firmer, smooth dough.
Wrap the dough in baking paper and leave to chill in the fridge for 30 minutes to 1 hour.
Remove from the fridge, dust a surface and a rolling pin with flour, and then roll out the dough to around 1 - 2 cm thickness.
With a biscuit cutter cut out as many biscuit shapes as you can until all the dough is used. You can re-roll it to get more biscuits, but be careful to not re-roll too many times.
Place the biscuits onto a baking tray and leave to chill in the fridge for 15 minutes.
Preheat an oven to 190°C/375°F/Gas Mark 5.
Remove the biscuits from the oven and bake for 15 to 20 minutes until golden brown. Leave to cool on the trays.
Place a pan on a hob and bring up to a boil and then bring down to a gentle simmer. Place a metal or pyrex bowl over the simmering water and gently melt the chocolate in it. Take care not to get water in the chocolate otherwise it will split.
Place your biscuits onto cooling racks and coat the biscuits with the chocolate using a spoon. Once all coated, place into the fridge to cool and for the chocolate to set completely.
Enjoy on their own or with a cup of tea!
