Milk Chocolate Digestive Biscuits
How to make your very own milk chocolate digestive biscuits at home, quick n easy step by step guide from start to finish.
Ingredients
Method
- 160g / 5½oz Whole Wheat Flour
- 30g / 1oz Plain/all-Purpose Flour
- 70g / 2½oz Caster Sugar
- 85g / 3oz Cold Butter (unsalted)
- 50ml / 50g Whole Milk
- 5g / 1tsp Baking Powder
- 4g / ½tsp Salt
- 150g / 5½oz Milk Chocolate chips
- Preheat your oven to 170°C / 340°F / Gas Mark 3.
- Add the flours, Sugar, Baking powder and salt into a large Bowl.
- Using your fingers, rub in the cold butter until it resembles fine or sandy breadcrumbs.
- Add the milk and bring it all together into a dough.
- On a floured surface roll out the dough into a thin sheet, 3 to 5mm / ⅛” to ¼in thick.
- Cut out as many 70mm / 2¾in circles as you can, then re-roll and cut any scraps you have left.
- Evenly space out the biscuits on a parchment lined baking tray/ cookie sheet.
- Pierce a few holes in each biscuit using a cocktail stick, for aesthetic reasons try to form the holes into a good tidy pattern.
- Get them into the preheated oven and bake for 15 to 18 to minutes.
- Allow to cool on the sheet for 5 minutes before transferring them to a wire rack.
- Take 100g of your milk chocolate chips and heat it gradually to 45°C / 112°F in your microwave, do this a few seconds at a time.
- Once it’s up to temperature add the other 50g of cold chocolate chips and fold them in, keep folding until the cold chips have melted in.
- Keep stirring with a spatula until the temperature has reduced to 28°C / 82°F, this will take a few minutes. (your chocolate has now been tempered and ready to use).
- Coat one side of the biscuits with chocolate (see the video) then refrigerate until set.
- Enjoy.
Equipment & products used in my kitchen and videos
Loose Base Fluted Pie Tin (23cm / 9in )
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Pie Making Bundle: Special Offer: Buy all 3 together: and Save £$£$£$
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Pro Food Homemade – Book 5: Tried & Tested Recipes not seen in any of my previous books.
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