The Digestive has the reputation of being good for you - its made from a healthy mix of wholemeal flour and oats and historically, due to the presence of baking soda, they were used as a digestive aid. Here in Australia, we tend to call them Wheatens and Choc Wheatens are a much loved favourite.
For these biscuits, I've sourced a recipe from Gary Rhodes and made some minor changes to the method.
Makes: 24 Approx.
100 grams wholemeal flour
100 grams rolled oats
1 teaspoon baking soda
100 grams butter, cubed
50 grams soft brown sugar
2 tablespoons milk, approx
As I'm using rolled oats, I've made the dough in a food processor - this helps to chop the oats as I'm after a slightly finer texture.
Put the flour, oats, baking soda, sugar and butter into the bowl of the processor and pulse until it resembles course breadcrumbs. Add the milk, a tablespoon at a time, and pulse until it starts to come together.
Place the dough onto a board and knead very briefly to form a ball - flatten the ball out to form a disc and then wrap in plastic. Let this rest in the fridge for about half an hour to firm up.
The dough is short and can crumble so it is important to roll the dough out between sheets of baking paper - aim for a thickness of about 5mm. Use a round straight-edge cutter to cut out your biscuits.
Gather the scraps and reshape to form a disc - place back in the fridge to harden again before rolling out and cutting out more biscuits. Repeat this process until all the dough has been used.
Carefully place the biscuits onto a baking paper lined tray and bake in a preheated 170°C oven for about 15 minutes or until golden. Let them sit on the tray for a few minutes before placing them on a wire rack to cool completely. When the biscuits are cold you can make the dark chocolate coating.
Make the dark chocolate coating:
Roughly chop a handful of dark chocolate and place in a heat-proof bowl. Place the bowl over a pan of simmering water. When you see the chocolate starting to melt, remove the pan from the heat, stir the chocolate until smooth.
Using a small smooth, take out a spoonful of melted chocolate and cover the underside of the biscuits. Return the biscuits to a wire rack to set. When the chocolate has completely hardened, store in a air-tight container.