chocolate digestive biscuits

I think the top iso bakes on instagram have been banana and sourdough breads closely followed by chocolate coated oaty biscuits. I grew up eating shredded wheatmeal biscuits which are perfect for dunking into a cup of tea or a glass of milk. Later on I was introduced to chocolate coated digestive biscuits and eventually I discovered the Queen of them all, the Mcvities milk chocolate Hob Nob.

I wanted to join the chocolate coated biscuit baking party, so I searched online for a recipe I could use with ingredients I already had in my pantry. I found a Helen Goh recipe that fitted the bill so I set to work.

The original recipe made 50 biscuits and as there were only two of us in the house, I made a half batch. 

I mustn't have rolled the dough as thinly as Helen because I only made 16 biscuits from the dough and when I checked the cooked biscuits some were close to 1cm thick. It wasn't a problem though because the biscuits are quite light, not too sweet and have a good snap. I didn't coat all the biscuits with chocolate and enjoyed the plain ones topped with some sharp cheddar cheese. They were delicious. 

Here's the recipe for you adapted from a Helen Goh recipe. The recipe makes about 20 biscuits, depending on the size of the cutter you use. For all my recipes I use a 250 ml cup and a 20 ml tablespoon. I have a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20ºC.

Chocolate digestive biscuits
75g wholemeal flour
150g plain flour
½ tsp bicarbonate of soda
60g soft brown sugar
35g oats
½ tsp flaky sea salt
90g unsalted butter, cold, cubed
75 ml milk
1½ tsp honey
½ tsp vanilla extract

For the chocolate coating
125g dark or milk chocolate, chopped

Place the flours, bicarbonate of soda, brown sugar, oats and salt in the food processor and pulse a few times to combine. Add the cubed butter, and process until the mixture resembles coarse breadcrumbs. Tip the mixture out into a large mixing bowl and add the milk, honey and vanilla. Use your hands to bring the dough together then press gently to form flattened disc. Wrap the dough loosely in cling film then refrigerate for about an hour.

Preheat oven to 190ºC (conventional) and line two baking trays with baking paper. Unwrap the disc of dough and roll out on a lightly floured workbench to about 4-millimetre thickness. Brush away any excess flour after rolling, then prick holes all over the dough with a fork (this helps prevent air pockets forming). Stamp out with cookie cutter of your preferred shape and size. (The oven time given is for a round cutter approximately seven centimetres diameter; you may need to adjust the baking time depending on the size of your biscuits.) Place onto a lined baking tray, a few centimetres apart. 

Bake for about 15 minutes or until the biscuits are deep golden brown – they should be completely firm when cooked. Transfer to a cooling rack and cool completely before serving.

To coat in chocolate, place the chocolate in a small bowl in the microwave and microwave on high in 30 second burst until the chocolate has melted. Cool at room temperature for 10 minutes before spooning a little dollop onto one side of each cookie. Spread with the back of a spoon to form an even coating and then set on an oven rack to cool completely. Store in an airtight container.

I'm off to put the kettle on and enjoy another one of those biscuits. See you all again next week with some more baking from my kitchen.

Bye for now,


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