These were a childhood favourite. My mum used to buy McVitie’s chocolate digestive biscuits and I swear, if I had been allowed, I could have demolished a whole packet in one sitting. They are very “moreish”, as my people would say! I keep the sugar in this recipe to a minimum because the chocolate provides ample sweetness.
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Ingredients
1½ cups oats
1¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¼ cup brown sugar
4 to 6 tablespoons milk
6 ounces dark or milk chocolate
Directions
- Line a cookie sheet with parchment paper.
- In a food processor, grind 1½ cups of oats. To this, add 1¼ cups of all-purpose flour and then gradually add in 8 tablespoons of unsalted butter (cold) until the mixture resembles crumbs. To this, add ½ teaspoon of baking soda, ½ teaspoon of salt and ¼ cup of brown sugar. Blend to combine. Add 4 to 6 tablespoons of milk – just enough so the mixture holds together. Flatten the dough into a disc.
- Flour your countertop and rolling pin and then roll out the dough to about ¼-inch in thickness. Using a round cookie cutter, cut out circles and place them on the parchment paper. The cookies do not spread much, so they can be placed close together. Using a fork, poke holes in the tops of the cookies and then refrigerate for 30 minutes.
- Preheat oven to 350°F. Remove the cookies from the refrigerator and bake for 10 to 15 minutes or longer if you like them crunchier. Let the cookies cool on the cookie sheet before topping with chocolate.
- Melt 6 ounces of chocolate in a microwave. Spoon or brush chocolate onto the tops of the digestives. Refrigerate until set.
