McVitie’s chocolate digestives were voted the most popular ‘WFH’ snack in the UK, bringing many of us a crumb of comfort during this very challenging year. However, as we go into the 2nd national lockdown … there’s a competitor on the horizon.
#SorryNotSorry McVitie’s, but we believe this recipe for making homemade chocolate digestives tops your branded biscuit. In our humble opinion: home-baked treats win every-time. Big thanks to Chef Matthew Byne (Fooditude’s Director of Food) for sharing this simple, yet effective recipe. It’s the perfect treat to accompany your tea (or coffee) break! The only question remaining is: to dunk or not to dunk?
The Recipe (makes 16 biscuits)
150g Butter (diced and cold)
30g Light muscovado sugar
1/2tsp Bicarbonate of soda
1/2tsp Baking powder
175g Wholemeal flour
150g Oatmeal (fine)
60ml Maple syrup
1 tbsp Milk
Place the flour, oatmeal, bicarbonate soda and baking powder into a large bowl.
Add the butter and rub the mix with your hands until you have fine breadcrumbs.
Stir the sugar and maple syrup together, then add to the main mix along with the milk.
Bring the dough together (but don’t knead it as it will make the biscuits too tough).
Leave the dough in the fridge for 20 mins.
Roll out the dough to roughly 1cm in thickness, then cut out the biscuits using a straight edge round cutter.
Place the biscuits on a parchment lined tray and dock them with a fork.
Cook the biscuits in a preheated oven at 170 degrees for around 10-15 mins (or until the edges start to darken slightly).
Cool on a wire rack, then melt some dark chocolate in a saucepan, dip the underside of the biscuits in the melted chocolate, allow to set, then gently drag the fork across the chocolate to give it a wavy pattern.