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.
Much better than store bought digestives.I make these a lot and I eat them all the time