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Chocolate Digestive Biscuits

Preparation

Step 1


Place the flour, oatmeal, salt and bicarb into a large mixing bowl, stir and rub in the butter until it looks a bit like bread crumbs.


Step 2


Stir in the sugar then add the milk and bring the mixture together, squeezing and kneading in the bowl to form a dough.


Step 3


Flatten into a disc, wrap in cling film and place in the fridge for 30 minutes.


Step 4


Line two baking trays with baking parchment. Place the dough between 2 sheets of parchment paper and roll the dough to 3mm thick.


Step 5


Using a 6.5cm straight sided cutter stamp out circles. Place on the prepared trays leaving spaces between. Prick the surface of the biscuits with a skewer or fork and place in the fridge for 20 minutes.


Step 6


Preheat your oven to 190°C/170°C fan/Gas Mark 5. Take the chilled biscuits from the fridge and bake in the oven for 15-20 minutes until golden and crisp. Leave to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.


Step 7


Break the chocolate into small chunks and place in a heatproof bowl set over a pan of simmering water. Once the chocolate has melted remove from the heat. Dip a teaspoon in the melted chocolate and place it on top of one biscuit.


Step 8


Working from the middle to the edge spread the chocolate so the surface is thinly coated. Using a skewer, draw lines across the chocolate horizontally and then vertically to create a pattern on the surface of the chocolate.


Step 9


Repeat on the other biscuits until the melted chocolate is used up. Leave the biscuits until the chocolate has set.






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Ingredients

  • 165g wholemeal flour

  • 135g fine oatmeal

  • ¼ tsp salt

  • 1/4 tsp bicarbonate of soda

  • 130g cold butter, diced

  • 40g soft dark brown sugar

  • 2 tbsp milk

  • 150g dark chocolate

Chocolate Digestive Biscuits

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