Rosie Makes: Chocolate-Dipped Sea Salt and Rye Digestives

Chocolate-dipped sea salt and rye digestives

Sometimes, simple is better. The humble digestive biscuit is vastly underrated if you ask me – but something about its comforting, malty flavour, hearty texture and balance of salty and sweet hits the spot for me. I tried making my own plain digestives last year and they went down a treat, so when I saw this recipe for a chocolate-dipped version with a twist, I knew I had to give it a go. The resulting biscuits balance nutty sweetness from the rye with the richness of chocolate and a savoury sea salt hit – as well as that all-important satisfying digestive crunch. To make them, you will need:

240g dark rye flour, plus extra for rolling
1 tsp baking powder
1⁄2 tsp fine salt
200g golden icing sugar (I used normal icing sugar)
100g unsalted butter, at room temperature
75-90ml double cream
250g milk chocolate
Sea salt, to sprinkle.

Chocolate-dipped sea salt and rye digestives

Preheat the oven to 180C/ 160C Fan/ Gas 4. Line 2-3 large baking trays with parchment. Put the flour, baking powder, salt, icing sugar and butter in a large bowl, mixing lightly with your hands or a knife to create a sandy texture.

Chocolate-dipped sea salt and rye digestives

Chocolate-dipped sea salt and rye digestives

Mix in 75ml cream until it starts to come together – add a wee bit extra, a little at a time, if it’s dry.

Chocolate-dipped sea salt and rye digestives

Knead briefly to a rough dough – you don’t want to handle it too much, just until it comes together into a ball of dough.

Chocolate-dipped sea salt and rye digestives

Liberally flour the worktop or a board and roll out the dough to a thickness of 0.4cm.

Chocolate-dipped sea salt and rye digestives

I used a 5 cm cutter, but you could use a 7cm one if you want them to be bigger, to stamp out rounds.

Chocolate-dipped sea salt and rye digestives

Place on the prepared trays, about 4cm apart. Re-roll any trimmings to create about 24 biscuits. Chill for 20 minutes before baking for 20 minutes until golden around the edges.

Chocolate-dipped sea salt and rye digestives

Leave on the trays for a few minutes before transferring them to a wire rack to cool completely. Melt the chocolate gently and half-dip each biscuit, letting the excess drip off.

Chocolate-dipped sea salt and rye digestives

Place on top of fresh parchment, sprinkle with sea salt flakes and leave to set for about half an hour.

Chocolate-dipped sea salt and rye digestives

The biscuits will last for about a week in an airtight container, if they hang around…

Chocolate-dipped sea salt and rye digestives

Chocolate-dipped sea salt and rye digestives

Chocolate-dipped sea salt and rye digestives

What are you baking this weekend? Are you a digestive fan?

Chocolate-dipped sea salt and rye digestives

Chocolate-dipped sea salt and rye digestives

Chocolate-dipped sea salt and rye digestives

2 comments

  1. Amy says:

    What a pretty plate! Do you mind sharing where it’s from? And don’t get me started on the biscuits….om nom nom!

    • Rosie says:

      Thanks Amy! Sorry I just saw your comment, I’ve been getting a lot of spam. My crocks in all my posts are vintage – sorry! This particular one was brought with me back from Denmark and is a fave. X

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