Taken from Paul Hollywood
- 165g wholemeal flour
- 135g oatmeal
- ¼ tsp salt
- ¼ tsp bicarbonate of soda
- 130g cold butter, diced
- 40g soft dark brown sugar
- 2 tbsp milk
- 150g chocolate
1. Place the flour, oatmeal, salt and bicarbonate of soda into a large mixing bowl. Rub in the butter until it looks a bit like breadcrumbs.
2. Stir in the sugar then add the milk and bring the mixture together, kneading in the bowl to form a dough.
3. Flatten into a disc, wrap in greaseproof paper and place in the fridge for 30 minutes.
4. Roll the dough to 3mm thick and then use a cutter or a glass to cut the biscuits into circles. Place on the prepared trays leaving spaces between, although the biscuits shouldn’t spread too much in the oven. Prick the surface of the biscuits with a skewer or fork and place in the fridge for 20 minutes.
6. Preheat your oven to 190°C/170°C fan/Gas Mark 5. Take the chilled biscuits from the fridge and bake in the oven for 15-20 minutes until golden and crisp. Leave to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
7. Melt the chocolate in a bain marie. Once the chocolate is melted, use a teaspoon to spread chocolate onto the biscuits. Using a skewer, draw lines across the chocolate horizontally and then vertically to create a pattern on the surface of the chocolate. Leave biscuits on the rack until the chocolate has set.
Things to Note:
These worked out more like Hobnobs than digestives, which I’m fine with, but they weren’t as sweet as I was expecting either, so they’re more like oatcakes with chocolate on. Next time, I’ll put in more sugar or perhaps look around for recipes that use more sugar in the first place, and I might put in less oatmeal. The plus side of no artificial flavourings being involved is that they’re not as addictive as commercial biscuits, so I can get away with eating 2 rather than 10 with my morning cup of tea. (Also, as a side note, for dunking fans, these will not fail you like a rich tea. Dunk away.)
Recipe-wise, these are really easy to make. The only thing I would advise is not to be suspicious of how dry the mixture seems at first. I put in the 2 tablespoons of milk and decided it needed more without trying to knead it together first, so it became very wet and I had to make more of the dry stuff to add in. Which is why I now have about 25 chocolate biscuits in my cupboard. Could be worse.
I would say any disappointment I’ve felt towards this recipe has been my own doing. I’ll be honest, they’re not McVitie’s but I don’t know why I expected them to be. Otherwise we’d all just make our own and it would be a hell of a lot healthier. (When I think about it, these maybe aren’t as bad for you as ‘biscuit’ tends to suggest.) I need to learn to rid myself of the notion that I’m going to make things that taste the same as my favourite brands, and then I’ll enjoy things in their own right. Onto the next recipe.