Homemade chocolate digestives are so easy to make and they are everyone’s favourite biscuits! Plus, they’re ready to dunk in under an hour. Made with wholemeal flour, milk and plenty of milk chocolate, these moreish biscuits are a real favourite and great for children’s parties, wrapped up as an edible gifts or dipped in an afternoon cuppa. Store these choccy biscuits in an airtight biscuit tin or container and eat within a few days.
- 350g wholemeal flour
- 150g cold butter, diced
- tsp bicarbonate of soda
- 55g dark muscovado sugar
- 2-3tbsp milk
- 150g milk chocolate
Put the flour and butter into a food processor and blitz until it looks like breadcrumbs.
Add the bicarbonate of soda, sugar, ½tsp salt and enough milk to bring it together to form a dough. Flatten into a disc shape, wrap in clingfilm and chill for 30 mins.
Heat the oven to 180C, gas 4. Line baking trays with baking paper. Roll the dough out on a lightly floured surface until 4mm thick. Cut out 10-12 biscuits and arrange on the trays (allow room for the mixture to spread).
Bake for 15-18 mins until golden. Cool for 5 mins on the trays, then move to a cooling rack.
Melt the chocolate in a bowl set over a pan of simmering water. Dip one side of each biscuit into the chocolate, then leave to set.
Try these biscuits with mint or orange flavoured chocolate for an extra twist.