British🍰 Sweets & drinks

Milk Chocolate Digestive Biscuits

Name: Milk Chocolate Digestive Biscuits
Total time: 45 min
Cuisine: British
Ingredients: ~150 g Whole wheat flour; ~100 g Plain white flour; ~50 g Caster sugar; ¼ tsp Salt; ~1 tsp Baking powder; ~100 g Cold butter; ~75 ml Cold milk; 150 g Milk chocolate chips

⏱ 45 min

A quick and easy homemade milk chocolate digestive biscuit recipe. The dough is simple to prepare, then baked until golden, and finished with a tempered milk chocolate coating. Create a wavy pattern on the chocolate surface using a chopstick, then refrigerate until set.

Adapted from a video by John Kirkwood

Milk Chocolate Digestive Biscuits: Quick, Cheap, Homemade, Easy:

Watch on YouTube

Ingredients

Whole wheat flour~150 gest.
Plain white flour~100 gest.
Caster sugar~50 gest.
SaltUse this amount if using salted butter; adjust to taste if using unsalted butter¼ tsp
Baking powder~1 tspest.
Cold butter~100 gest.
Cold milkCan substitute water, but milk makes them richer~75 mlest.
Milk chocolate chipsDivided into 100g and 50g portions for tempering150 g

Steps

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1
Combine whole wheat flour, white flour, caster sugar, salt, and baking powder in a bowl. Whisk together thoroughly to ensure even distribution of all dry ingredients.
2
Add cold butter and rub it into the flour mixture using your fingertips until the texture resembles fine breadcrumbs. A food processor can be used for this step.
3
Pour in cold milk and use a knife to cut and mix all ingredients together. Once the mixture starts to clump, transfer to the work surface and knead with your hands and a bench scraper until you have a smooth biscuit dough.
4
Dust the work surface with flour and place the dough on it, adding a light dusting on top. If the dough has been chilled, let it rest at room temperature for at least 15 minutes first. Roll out the dough to approximately 3–4 mm thickness.
5
Cut out circles using a 70 mm round cutter and transfer them to a baking sheet lined with parchment paper. Gather the scraps, re-roll, and cut again until all dough is used up.
6
Preheat the oven to 170°C (340°F, gas mark 3). Use a cocktail stick to prick evenly spaced holes in each biscuit to ensure even baking.
7
Place the baking sheet in the preheated oven and set the timer for 16 minutes. Halfway through baking, turn the tray around for even baking. Remove when golden brown.
8
Let the biscuits cool on the baking sheet for a couple of minutes, then transfer them to a wire rack to cool completely.
9
Divide the milk chocolate chips into 100g and 50g portions. Place the 100g portion in a microwave-safe plastic bowl and heat gradually in short bursts to 45°C.
10
Once the chocolate reaches 45°C, add the 50g of cold chocolate chips and fold them in until completely melted. This seeding process helps properly temper the chocolate.
11
Continue stirring with a spatula until the temperature drops to 28°C, which will take a few minutes. Once at the correct temperature, the chocolate is properly tempered and will set correctly when cooled.
12
Spoon approximately one teaspoon of tempered chocolate onto each biscuit and spread it out evenly with the back of the spoon, making sure it reaches the edges.
13
Use a chopstick to gently dab the chocolate surface, moving back and forth a few times to create the wavy pattern seen on store-bought chocolate digestives.
14
Once all biscuits are coated with chocolate, place them in the refrigerator for at least 2 hours until the chocolate sets completely.
15
After 2 hours of chilling, the milk chocolate digestive biscuits are ready to enjoy. They should have a nice crispy texture and taste as good as, or better than, store-bought versions.

Milk Chocolate Digestive Biscuits

Ingredients

Steps

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