It really isn’t often Tanny makes requests so when he does I make sure to make them exactly as he wants them. He asked for me to make his favourite biscuits Chocolate Coated Digestives but he wanted them in the shape of gingerbread men. He doesn’t eat alot of sweet things really and he likes these as they aren’t hugely sweet.

This recipe is also a part of the Christmas Cookie Recipe Exchange 2024 hosted by Jeni’s Scratch Made Kitchen and I was honoured to be asked to be a part of it.

Here is a link to the official play list so you guys can go and check out all of the yummy cookies that everyone made this year as a part of the collab. https://www.youtube.com/playlist?list=PLQ8owuFjn4ezSGabqOzaGOp9rmiFBtP2D

This recipe is a little different as we came across some things we would change and adapt when we make them again and for peoples personal taste. These adaptaions you will find in the ingredients list of the recipe.

The other issue we came across was when we went to melt the chocolate … it wouldn’t melt… it was so weird. I’ve never had an issue like that before. We did manage to finally get it to melt by adding a little bit of cream to it. and it did set which I was concerned it wouldn’t.

Even though we had mishaps and want to make adeptations we ended up with some very yummy cookies at the end of the day and we are seriously not unhappy about that and the recipe I made gave us 60 cookies !!! I used one of my mugs as my cup and it worked fine.

So here’s the recipe

CHOCOLATE COATED DIGESTIVE BISCUITS

1 1/2 cups of Whole Wheat or Brown Wheat Flour

1 1/2 Cups Oat Flour (you can use less oats and add more wheat flour if you prefer)

1/2 Cup Butter

1 Cup Soft Light Brown Sugar (use 1/2 or 1/4 a cup of sugar if you want a more savoury flavoured biscuit.)

6 Tablespoons Cold Milk (You may need more or less depending on how your dough is pulling together)

1/2 teaspoon Baking Soda (Or not, I found it made the biscuits spread a bit far so I’m not sure i’d use it again)

1. Place all dry ingredients in a bowl and mix well.
2. Add butter, work into the dry mix with your fingertips to make a breadcrumb consistancy.
3. Add milk, 1 Tablespoon at a time to make the dough.
4. Just knead the dough until it comes together.
5. Flatten dough into a disc and place in the fridge for 15-20 minutes.
6. Once cooled in the fridge bring out your dough and cut in quarters.
7. Place dough between 2 sheets of parchment or waxed paper or plastic wrap and roll it out to 2-3 mm/8th inch thick
8. Use your cutter to cut out your desired shapes.
9. If you do not have a cutter jsut use a knife to cut squares or grab a cup or glass and place upside down and cut around the rim for circles.
10. Transfer to a greased or lined baking tray.
11. Bake for 15 minutes or until golden 180C / 350f / Gas Mark 5
12. Allow to cool on tray for a moment and then move to a rack to cool completely.
13. Melt your chocolate. Either in the microwave or over a double boiler on the stove.
14. Once the biscuits are completely cool spread the melted chocolate over the top.
15. Keep in an air tight container. Should be good for at least 2-3 weeks.