As part of our cookie baking project my son and I decided to make digestive biscuits. This recipe is has a blend of wholemeal flour and plain flour but you can also use all wholemeal if you wish. Most recipes call for medium oatmeal which I don’t have so I used Flahavan’s Oatlets instead which I blitzed until they resembled a flour.
We also made chocolate covered digestives with some when they had cooled down. We combined 1/3 good quality dark chocolate with 2/3 good quality milk chocolate and melted it. We then spread it all over the cookies as shown below.
To cover 8 cookies we used 10g dark chocolate and 20g milk chocolate. Obviously you can use all milk or all dark chocolate or a different ratio. We then cooled them in the fridge until the chocolate had set.
- 185 g wholemeal flour
- 65 g plain flour
- 250 g porridge oats blitzed
- 250 g unsalted butter
- 110 g soft light brown sugar
- a generous pinch of salt
- 1 tsp bread soda
- 10-20 ml milk
- Preheat the oven to 160C/325F/gas mark 3
- Add all the ingredients except the milk into the food processor and blitz until it resembles breadcrumbs
- Add a little milk and mix by hand until it combines into a firm dough.
- Roll out to about 4mm thickness. You can use some cling film on either side of the dough to help rolling if you like.
- Cut out your biscuit shapes and put on a lightly floured or greased baking sheet
- Bake in the oven for 10-12 minutes until a pale golden colour and just beginning to brown on the edges
- Cool on a wire rack. You can make chocolate digestives once they are cooled if you like by covering the top of each biscuit with melted chocolate.