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.
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.
Mix in 75ml cream until it starts to come together – add a wee bit extra, a little at a time, if it’s dry.
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.
Liberally flour the worktop or a board and roll out the dough to a thickness of 0.4cm.
I used a 5 cm cutter, but you could use a 7cm one if you want them to be bigger, to stamp out rounds.
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.
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.
Place on top of fresh parchment, sprinkle with sea salt flakes and leave to set for about half an hour.
The biscuits will last for about a week in an airtight container, if they hang around…
What are you baking this weekend? Are you a digestive fan?