Chocolate Digestive Biscuits
Homemade chocolate digestive biscuits, a true British classic! Whole wheat biscuits with a rich chocolate topping. Easy to make and even easier to enjoy.
PRINT RECIPE
Servings: 12
INGREDIENTS
- 225 g Wholemeal Flour
- 30 g Caster Sugar
- 140 g Block Margarine or Butter (cold; cubed)
- 1 Free-range Egg (beaten; at room temperature; see Egg Size note below)
- ½ tsp Vanilla Extract
- 100 g Milk Chocolate
EQUIPMENT
INSTRUCTIONS
- Preheat your oven to 170°c (150°c for fan-assisted ovens, Gas Mark 3 or 350°F) and grease a couple of baking sheets with a little excess butter/margarine.
- Rub together the flour, sugar and butter/margarine in a large bowl until it resembles breadcrumbs.
- Add the beaten egg and vanilla and mix together to form a dough.
- On a floured surface, roll your dough to a few millimetres thick and cut with a cookie cutter to your desired biscuit size - around 7cm (3-inch) is ideal.
- Transfer your biscuits to your pre-greased baking sheets and bake for 20 minutes until slightly golden and dry in appearance.
- Allow to cool on the tray for a short while before transferring to a wire rack to cool completely.
- Melt the milk chocolate in a small bowl (over a bain-marie or in short bursts in a microwave) and gently dip the bottom side of your biscuits into the chocolate - allowing the excess to drip away - before finishing with a squiggle decoration with a fork.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
NOTES
Egg Size:
When it comes to eggs, I always buy mixed-weight free-range eggs. Generally speaking, egg size doesn’t make a huge difference in most baking, unless you are using sizes that lean towards the extremes. If you’re unsure which eggs to use, I recommend medium eggs in the UK, which are roughly equivalent to large eggs in the US. That’s what this recipe has been tested with.Storage:
Chocolate Digestive biscuits are best enjoyed the day they are baked, but they can be stored in an airtight container for a few days. The texture may change over a few days - this is normal for home-baked biscuits.Freezing:
If you want to freeze your Chocolate Digestives, I recommend freezing the dough before baking. You can freeze the entire dough or divide it into batches. Remove the dough from the freezer and defrost it at room temperature before baking. Then bake and finish with chocolate as normal.Tried this recipe?
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