This recipe has been adapted from Londonbakes on the website Food52.com.
The author of this recipe Londonbakes gives a great description of a digestive cookie: A digestive is a proper British biscuit dating back to the 19th Century. The name is due to the inclusion in the original recipes of bicarbonate of soda which was believed to help the digestion. A good digestive should be sweet enough to dunk in a cup of tea but savoury enough to serve with a good wedge of cheese. The very best kind of digestives are, in my opinion, the ones dipped in chocolate. I like to make these with whole wheat flour but regular flour will work too.
Makes: 12 – 3 inch cookies
- 1 cup whole wheat flour
- 1 1/3 cup old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 pinch salt
- 1/3 cup dark Demerara sugar, packed (dark brown sugar)
- 1/2 cup unsalted butter, cold and cubed
- 3 to 4 tablespoons milk
- 4 ounces dark or milk chocolate, chopped
- Preheat the oven to 350° F (180° C). Line a baking sheet with parchment paper or a silicon liner.
- Put all of the ingredients except for the milk (and chocolate!) into a food processor and pulse until the mixture resembles breadcrumbs. Add the milk, little by little, and pulse again until the dough starts to clump together. You may not need all of the milk.
- Gather the dough together with your hands and knead once or twice to bring it together but don’t handle it too much.
- Place the dough between two pieces of parchment paper and roll it out thinly (about 1/4 inch). If the dough becomes too warm and sticky pop it in the fridge to firm up. Using a round 2-3 cookie cutter, cut out your biscuits and place them on the baking tray. You will end up with more cookies if you are using a smaller in circumference, cookie cutter. If necessary chill for 10 minutes, or until firm. I didn’t chill the cut cookies, but my kitchen is fairly cool, I rolled and cut the dough quite quickly and next to an open window, you will need to use your own judgement on this.
- Bake for 15-20 minutes until just golden brown at the edges. Remove from the oven and allow to cool on the tray.
- To drizzle chocolate on the digestive cookies, wait until the biscuits have cooled completely and then melt the chocolate in a bowl in the microwave for 2-3 minutes, mixing and checking every 30 seconds. Do not over heat the chocolate because it will seize up and burn. Either dip the cookies in the chocolate or drizzle it over them. I leave the cookies to cool on the parchment paper and then drizzle the chocolate while still on the parchment paper, the paper will catch any extra chocolate and makes clean up easier. Chill the cookies, so that the chocolate solidifies.