Name: Homemade Digestive Biscuits with Chocolate Topping Recipe
Prep time: 15 min
Cook time: PT-491714H37M12S
Total time: 1 h 15 min
Cuisine: British
Ingredients: 200g wholemeal flour; 100g plain flour, plus extra for dusting; 100g porridge oats; 80g caster sugar; ¾ tsp bicarbonate of soda; ¾ tsp salt; 300g unsalted butter; 2 tbsp milk; 150g milk chocolate

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Introduction

Digestive biscuits are a classic, crumbly treat that pairs perfectly with tea or coffee. These homemade versions combine wholemeal flour and oats for a wholesome, buttery flavor that’s hard to resist. You can enjoy them plain or topped with melted milk chocolate for a sweet twist.

The image shows a total of nine round chocolate-covered biscuits placed on a light wooden board and a white cloth on a table with a white marbled texture. Four biscuits are stacked in the middle of the board, their bottom side showing a grainy, light brown texture, while the top side is covered with a smooth chocolate layer marked with a crisscross pattern. Three other biscuits lie flat on the board, displaying the chocolate side up, and two more biscuits are positioned on the cloth in front, one of them broken into two pieces revealing a crunchy inner layer. In the background, two simple cups with handles in cream and brown colors are placed on the marbled surface. Small crumbs are scattered around the biscuits, enhancing the casual, inviting feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g wholemeal flour
100g plain flour, plus extra to dust
100g porridge oats
300g unsalted butter
80g caster sugar
¾ tsp bicarbonate of soda
2 tbsp milk
150g milk chocolate, to top (optional)

Instructions

Step 1: Preheat by lining two baking trays with baking parchment. Combine the wholemeal flour, plain flour, oats, and butter in a food processor and blitz until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the flour and oats by hand.
Step 2: Stir in the caster sugar, bicarbonate of soda, and ¾ tsp salt. Pour in the milk and mix until the dough comes together into a cohesive ball. Flatten it into a disc, cover, and chill in the fridge for at least 30 minutes.
Step 3: Lightly flour a clean work surface and roll out the chilled dough to about 0.5cm thickness. Use a 6-7cm round cutter to stamp out biscuits and arrange them on the baking trays. Chill again for 30 minutes up to 2 hours.
Step 4: Heat the oven to 200°C (180°C fan/gas mark 6). If leaving plain, you can decorate the biscuit tops with a fork or skewer to create a pattern. Bake for 12-15 minutes until biscuits are golden around the edges. Leave to cool completely on the trays.
Step 5: If adding chocolate, melt the milk chocolate in a heatproof bowl over simmering water. Dip the cooled biscuits top-side down into the melted chocolate, then place on a cooling rack lined with parchment to set. Optionally, decorate by dragging a toothpick through the chocolate to create wavy lines.

Tips & Variations

For a nuttier flavor, substitute some oats with chopped nuts like almonds or hazelnuts.
Use dark or white chocolate instead of milk chocolate for different tastes.
Chilling the dough and biscuits before baking helps keep their shape and ensures a crisp texture.
Try adding a pinch of cinnamon or mixed spice to the dough for a warm, aromatic twist.
If you don’t have a food processor, rubbing the butter into the flour and oats by hand works just as well but takes a bit longer.

Storage

Store digestive biscuits in an airtight container at room temperature for up to one week to keep them fresh and crisp. If topped with chocolate, allow the chocolate to fully set before storing. For longer storage, freeze the biscuits in a sealed container for up to 1 month. Thaw at room temperature before serving. Reheating isn’t necessary, but warming gently can soften slightly if desired.

How to Serve

The image shows a group of round biscuits, each with a textured chocolate layer on top and a crumbly, golden-brown base. Eight whole biscuits are arranged on a light wooden board, with four stacked on each other near the center. Some more biscuits lie on a beige cloth underneath the board, with one biscuit broken into two pieces in the foreground. Two neutral-colored mugs filled with a warm drink are placed behind the board, one on each side. The whole setup is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use margarine instead of butter?

Yes, margarine can be used as a substitute, but for the best flavor and texture, unsalted butter is recommended.

What if I don’t have a biscuit cutter?

You can use the rim of a glass or a clean jar lid about 6-7cm in diameter as a substitute to cut the biscuit shapes.