Digestives
If you’re a porridge eater, these digestives are perfect for you—they’re a great way to use up oats. If you’re not, buy some oats to make these and then give porridge a try—it’s ideal for cold mornings. Speaking of cold weather, what’s better than a cuppa (or several) and a pile of biscuits? Well, perhaps my teacakes and wagon wheels, which you can make using these digestives! If you want to make a larger quantity of smaller biscuits, use a 5cm circular cutter. These should only need 10 minutes in the oven, and you can easily double the number of biscuits.
Makes 12
Hands-on Time 10 minutes
Baking Time 15 minutes
Ingredients
100g rolled oats
175g wholemeal flour (plus extra for dusting)
¼ tsp fine salt
1 tsp baking powder
70g soft dark brown sugar
140g unsalted butter (cold, diced)
50ml milk
100g chocolate (optional, minimum 70% cocoa solids)
Equipment
Baking sheet
Baking parchment
Food processor
Rolling pin
Circular biscuit cutter (8cm diameter)
Wire rack
Microwaveable bowl (optional)
Microwave (optional)
Spatula (optional)
Method
1. Prepare the Oven and Baking Sheet
Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.
Line a baking sheet with parchment.
2. Make the Dough
Blitz the rolled oats in a food processor for 30 seconds.
Add the flour, salt, baking powder, and sugar. Blitz for a few seconds to combine.
Add the cold, diced butter and blitz until no visible lumps remain.
Pour in the milk and blitz until a workable dough forms.
3. Roll and Cut the Biscuits
Turn the dough out onto a lightly floured surface. Flatten with your hands, then roll out to 5mm thick using a rolling pin. Add more flour as needed to prevent sticking.
Use an 8cm circular cutter to cut out the biscuits. Re-roll any scraps and cut out more biscuits.
4. Bake the Biscuits
Place the biscuits on the prepared baking sheet, spacing them a couple of centimetres apart.
Bake on the middle shelf for 15 minutes.
Let the biscuits cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.
5. Optional Chocolate Coating
Break the chocolate into a microwaveable bowl. Microwave in 30-second bursts, stirring between each, until melted. Let it sit for 5 minutes, stirring occasionally.
Place the biscuits on a sheet of parchment. Dip or spread the chocolate over half of each biscuit.
Let the chocolate set on the wire rack.
Tip
For a decorative touch, use a fork to create a pattern on the chocolate before it sets.
Enjoy!
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