Digestive biscuits are a classic British favourite and it’s easier than you think to make your own. A homemade batch of digestive biscuits is so much more satisfying than opening a shop-bought pack and you’re likely to impress your friends and family! Home-baking is often much cheaper too. We’ve decided to top our digestive biscuits with Belgian milk chocolate but why not make a batch of mixed ones with dark chocolate and some plain. This recipe makes 8 digestive biscuits but you could easily double the ingredients to make more, trust us – you might need to because they’ll be gone in no time! These biscuits are a real crowd pleaser.
- 100g wholemeal plain flour
- 60g oatmeal
- 1/4tsp bicarbonate of soda
- 75g butter, cubed
- 30g light soft brown sugar
- 1-2tbsp milk
- 200g Belgian milk chocolate, broken into squares
- 2tsp vegetable oil
- 5cm round cutter
Put the flour, oatmeal and bicarbonate of soda in a bowl. Rub in the butter, to form crumbs. Add the sugar and just enough milk to bring the mixture so that it sticks together. Wrap in cling film. Chill for 20 mins.
Roll out the dough on lightly floured baking parchment. Stamp out 8 rounds with the cutter. Spread out on parchment-lined baking sheets and chill for 15 mins.
Heat the oven to 160°C.
Bake for 12 mins, until firm and beginning to brown. Cool on a wire rack.
Melt the chocolate with the oil in a heatproof bowl, resting over a pan of simmering water. Spoon the chocolate on top of the biscuits, to cover. Leave for a few mins to firm up slightly, then draw several lines in the chocolate with a cocktail stick, and drag the cocktail stick through the lines to create a gentle feathered pattern.