Ginger, Coconut, and Black Pepper Digestives

I thought it only made sense to write up the biscuit base for my Pineapple and Mango Cheesecake Bites as individual biscuits. It's how I tested the recipe initial to be sure the base worked, and I think it really does. These really do go well with a coffee because of the ginger. I've not tried them with cheese but I would imagine they pair wonderfully!

Makes 12

Hands-on Time 10 minutes

Baking Time 15 minutes

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Ingredients

  • 100g rolled oats

  • 175g wholemeal flour (plus extra for dusting)

  • ¼ tsp fine salt

  • 1 tsp baking powder

  • 70g soft light brown sugar

  • 30g desiccated coconut

  • 1 tsp ground ginger

  • 1/2 tsp freshly ground black pepper

  • 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, sugar, desiccated coconut, ginger and black pepper. 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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