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Now who doesn’t like a chocolate digestive? Make it a plain chocolate one and I am totally sold, British legend some might say. Well, one day the other week I decided it was imperative for me to find a recipe for these rounds of chocolate heaven and bake them. With an American mum, there was no family recipe to rely on so I went on an internet hunt for the perfect one and found a darn lovely recipe by LondonBakes on a rather kitsch website called Food52. After a few reads, it seemed simple and homely so I went for it and blooming heck was it good! Easy as, yummy and lots of chocolate leftovers to lick the bowl with, YUM. All fun and games until I tried to smother them in chocolate and gave myself my worst baking injury to date by slicing my finger open with the pallet knife…twat. Quick trip to the doctors confirmed no stitches were needed (I told you is wasn’t a small injury) and all was well after a cuppa and a finished digestive later.
Anyway, as long as you’re careful with the old pallet knife, this recipe is a corker so get baking!
1 cup grain spelt flour
1/3 cup rolled oats
1 tsp baking powder
1 pinch salt
1/3 cup (packed) dark muscovado sugar
1/2 cup cold cubed unsalted butter
3/4 tbsp milk
3 ounces dark chocolate
Preheat the oven to 180 celcius (160 for a fan oven) and cover the baking tray with baking parchment. Pop all of the ingredients except milk and chocolate into a bowl and gently mix with your fingers until the mixture resembles breadcrumbs.
Add the milk little by little, bringing the mixture together until the mixture starts to starts to bond together. You may not need all of the milk for this. Knead once or twice, being careful to not over handle.
Roll out the dough between two sheets of baking paper until it’s about 1/4 of an inch thick. Cut out your biscuits with a round cookie cutter and place on the prepped tray before popping in the fridge to chill for 10 minutes.
Bake for 12-15 minutes or until golden brown around the edges. Keep an eye on it here as the colour of the dough itself is already golden so you don’t want to accidentally over bake! Remove from the over, cool on tray for 10 minutes before popping the biscuits onto a wire rack to fully cool.
Break up the chocolate into pieces and heat in a glass or plastic bowl over simmering water. Keep stirring and be sure that the water doesn’t touch the base of the bowl, remember chocolate hates water!
Wait until the biscuits have completely cooled and the cover them in chocolate. I used a pallet knife to fully cover the biscuits but be careful not to cut yourself if it’s a sharp one!! Leave the biscuits to cool until the chocolate has fully set and Ta Dah, you have yourself some lovely homemade chocolate digestives.