How to make chocolate digestive biscuits at home
The nation's favourite teatime treat can be whipped up at home in 15 minutes
On average, we Brits buy 500 biscuits per year and Chocolate Digestives continue to reign supreme as our all-time favourite tea accompaniment.
There's something luxurious about dipping into a milky cup of tea, or just grabbing one on it's own, and biting through the contrasting layers of chocolate and crumbly biscuit base. The only thing that could improve the experience? Baking them at home yourself and biting into one fresh out of the oven.
Luckily, Miele have released the recipe on their blog, which means that we're pushing banana bread and sourdough down the list to make room for a new favourite bake.
Tea time is about to feel even more smug.
- Yields:
- 10 - 12
Ingredients
175g wholemeal flour
175g rolled oats
150g unsalted butter, cubed
75g dark soft brown sugar
1tsp. salt
½tsp. baking powder
½tsp. bicarbonate of soda
2-3 tbsp. cold milk100g dark chocolate
Directions
- Step 1Combine the wholemeal flour and oats together in a food processor and pulse the oats until they look like coarse breadcrumbs. Add the butter and pulse once again until fully incorporated.
- Step 2Add the remaining ingredients but the milk and pulse until combined. If the dough is looking dry, you want to add one tablespoon of milk at a time until it comes together. As you’re working with wholemeal flour it will need more liquid than if you were using plain flour.
- Step 3Remove the dough from the food processor, neatly shape into two rectangles, wrap with baking parchment and leave in the fridge for an hour. You need this time in the fridge for two reasons, first, for the gluten to relax so it keeps the shape when baking and second, so all the liquid is absorbed correctly by the flour.
- Step 4When ready to bake, preheat your oven on Fan 180C. Dust the worktop with some flour and roll the dough with a rolling pin to a 1cm thickness. Use a round cookie cutter, cut as many rounds as possible with the dough and place on a baking tray with some baking parchment. If you want to, you can use the back of a butter knife or a small palette knife to emboss the biscuits.
- Step 5Bake for 15 minutes in the oven and leave to cool completely on a wire rack.
- Step 66. In the meantime, melt the chocolate, this can either be done directly in a saucepan on an induction hob the warming drawer or the microwave. When melted, cover one side of the biscuits with the chocolate. Allow to cool again before serving and eating.
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