Who’s ready for some more cookie vibes? (Yes please!)
A crispy, thin, slightly sweet and salty biscuit, covered with melted chocolate and only 8 ingredients…I say give me 20.
You’ll be munching down on these Chocolate Digestive Biscuits before your cup of tea is even ready (look, it’s not that fast but hey, they’re quick to make!)
Starting with the base (because we all know it’s all about the base) you’ll use a combination of wholemeal and plain flour. The mix of them makes the biscuit cook crispier and lighter, while maintaining the wholemeal flavour, chocolate digestive biscuits are known for.
When it comes time to adding in the vegan butter, you’ll have to rub it in using your fingertips. The keyword here is fingertips, as your palms should avoid making contact with the dough. Your palms hold a lot of heat in them compared to your fingertips and melt the butter much faster. The last thing you want is melted vegan butter in your dough because this will cause the digestive biscuits to spread in the oven. So fingertips only please.
After your dough is made, roll it to a thin 1cm / 1/8inch thick. My tip here is to roll it on grease proof paper as this will avoid any sticking to the bench. Then cut them out, bake and coat in the melted chocolate. Delicious!
This recipe is sponsored by Natvia, which can be found in many supermarkets. However, if you are unable to find it, use it one for one for sugar.
I hope you’ll LOVE these chocolate digestive biscuits. Enjoy them while you sip on your tea, coffee or straight from the tin.
….So what are you waiting for? Let’s get baking!
- 100g whole wheat plain flour
- 75g plain flour
- 40g Natvia
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 80g vegan butter
- 1-2 tablespoons soy milk or preferred non-dairy milk
- Chocolate Topping
- 70g sugar-free chocolate
- 5g coconut oil
- Preheat oven to 170°C / 338°F fan forced and line two baking trays with grease proof paper.
- In a medium sized mixing bowl, mix together the flours, Natvia, baking powder and salt. Rub in the butter using your fingertips. Using your hands, mix in 1 tablespoon of the milk at a time, until it creates a soft dough. I only needed 1 ½ tablespoons.
- Form the dough into a ball and place on an extra piece of grease proof paper. Roll it out to an even 1cm / ⅛inch thick. Using a 6cm /2.5inch cookie cutter, cut out as many circles as you can, placing them 3cm / 1inch apart on the baking trays. Reroll the dough scraps and continue cutting until you have no more dough.
- Bake in the oven for 20-25 minutes or until the edges are lightly golden. Remove and leave to cool completely on the tray.
- Melt the chocolate and coconut oil in a double boiler and spread over the tops of the cooled biscuits.
- Leave to set or enjoy as is.