Chocolate Digestives are a classic British biscuit (or cookie, as they’re known in the US) that have enjoyed enduring popularity for decades. These iconic treats are characterized by their distinctive square shape, crisp wheatmeal base, and a generous layer of smooth milk chocolate on top.
INGREDIENTS
- 225g Wholemeal Flour
- 30g Caster Sugar
- 140g Butter or Margarine
- 1 Free-range Egg (beaten)
- ½ tsp Vanilla Extract
- 100g Milk Chocolate
INSTRUCTIONS
- Preheat the oven to 170°C (150°C for fan-assisted ovens or Gas Mark 3) and lightly grease a couple of baking sheets with butter.
- In a large bowl, rub together the flour, sugar, and butter/margarine until it resembles breadcrumbs.
- Add the beaten egg and vanilla extract, mixing them together to form a dough.
- Roll the dough out on a floured surface to about a few millimeters in thickness. Use a cookie cutter to cut out your desired biscuit shape, with a size of around 7cm being ideal.
- Place the biscuits on the prepared baking sheets and bake for about 20 minutes, or until they turn slightly golden and have a dry appearance.
- Let the biscuits cool on the tray for a short time before transferring them to a wire rack to cool completely.
- To finish, melt the milk chocolate in a small bowl, either using a bain-marie or by microwaving it in short bursts. Once melted, dip the bottom of each biscuit into the chocolate, allowing the excess to drip off. For decoration, use a fork to create a squiggly pattern on top.
Notes: If you prefer traditional digestives, simply skip the chocolate step and enjoy the biscuits on their own!
