Sunday, 12 February 2012
Chocolate Digestive Biscuits
I never intended to post these biscuits. They are one of the plainest biscuits you can buy so why would you bother posting the recipe? When you're in the supermarket and want to pick up an indulgent treat, you don't automatically think "I'd murder a packet of digestive biscuits". Or when you're planning a dinner party, dessert is never a toss up between Chocolate Pudding and Digestive Biscuits.
But it was a wet Tuesday afternoon. I was under pressure to keep some little people occupied, having gotten all we could possibly get out of painting, playdo, lego and hanging up wet clothes on a clothes horse (you can make an activity out of almost anything, just depends on how you pitch it to them!). Anyway, I decided that a batch of semi healthy biscuits from a quick and simple recipe was needed. I've made a few recipes from The Little Loaf website before and decided to go with this recipe that she posted some time ago.
Was so happy with these biscuits. They taste exactly as you would expect Digestive Biscuits to taste but with a little bit more texture from the wholemeal flour. I made this batch a little bit thicker than shop bought biscuits but they were still as crunchy as they should be. They taste so good and are so simple to make that I thought it would be a shame not to let everyone know. For something less indulgent than you're used to making, these are the biscuits to make. Well done Little Loaf for coming up with this one.
Digestive Biscuits taken from The Little Loaf blog
100g wholemeal flour
1 tsp baking powder
50g light soft brown sugar
100g salted butter, softened & cubed
1-2 tbsp milk
50g milk chocolate (optional)
Preheat oven to 180 degrees C. Blitz the oats to a fine powder in a blender then mix in a large bowl with the wholemeal flour, baking powder, brown sugar and salt.
Add the butter and mix until crumbly. Add the milk and mix to form a smooth dough. Wrap in cling film and pop in fridge to firm up for about 15 minutes.
Remove your dough from the fridge and roll out to around 3mm thickness. It will be very crumbly so you’ll need to be very careful when rolling. Cut out circles of about 6mm diameter – I used a water glass to stamp out the shapes. Decorate with a pattern of your choice then bake in the middle of your oven for about 15 minutes.
When lightly golden but not too brown, remove from the oven and leave to cool on a wire rack.
Melt the chocolate in a bowl over simmering water. Smooth over the biscuits when cool.
Store in an airtight container. They will stay crunchy for up to a week.