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Wholewheat Digestive Biscuits with Dark Chocolate

A sophisticated, homemade take on the classic British digestive. This recipe balances a rustic, high-fiber base of stone-ground wholewheat and toasted oats with the silky, bittersweet indulgence of 70% dark chocolate. Each biscuit delivers a clean "snap" and a deep, nutty flavor that far surpasses store-bought alternatives.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
(Chilling) 20 minutes
Total Time 50 minutes
Servings: 20 Biscuits
Course: Afternoon Tea,, Snack
Cuisine: British, Modern European
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

  • 150 g Wholewheat Flour Stone-ground preferred for better texture.
  • 100 g Rolled Oats To be pulsed/blitzed into a coarse meal.
  • 100 g Unsalted Butter Must be cold and cubed.
  • 50 g Dark Brown Sugar Provides a deep, caramel-like sweetness.
  • 1 tbsp Baking Powder Ensures a light, crispy crumb.
  • 0.5 tbsp Fine Sea Salt To balance the nutty flavors in the dough.
  • 3 tbsp Whole Milk Use cold; add one tablespoon at a time.
  • 150 g Dark Chocolate Minimum 70% cocoa solids for "The Bliss."
  • 1 pinch Maldon Sea Salt Optional; for sprinkling over wet chocolate.

Equipment

  • 1 Food Processor / Blender To pulse the rolled oats into a coarse meal.
  • 1 Large Mixing Bowl For rubbing the butter into the flour and oats.
  • 1 Rolling Pin To flatten the dough to an even 5mm thickness.
  • 1 Round Cookie Cutter Size 6cm–7cm (or use the rim of a glass).
  • 1 Baking Sheet Large enough to fit 20 biscuits without touching.
  • 1 Parchment Paper To prevent sticking during baking and chocolate setting.
  • 1 Cooling Rack Essential for a crisp "snap"; prevents steam buildup.
  • 1 Small Heat-Proof Bowl To melt the dark chocolate (Bain-marie or Microwave).
  • 1 Fork For "docking" (pricking holes) in the dough.

Method
 

  1. Prepare Oats
    Place rolled oats in a food processor. Pulse for 5–10 seconds until they resemble a coarse, sandy meal. Do not turn them into fine flour.
  2. Rub in Butter
    In a large bowl, whisk wholewheat flour, oat meal, sugar, baking powder, and salt. Add cold cubed butter. Use your fingertips to rub the butter into the flour until it looks like fine breadcrumbs.
  3. Form Dough
    Drizzle in milk 1 tablespoon at a time. Mix gently until the dough just comes together into a ball. Wrap in plastic and chill for 20 minutes.
  4. Roll & Cut
    On a floured surface, roll the dough to 5mm thickness. Use a 7cm round cutter to stamp out biscuits. Re-roll scraps until all dough is used.
  5. Dock & Bake
    Place on a parchment-lined tray. Prick each biscuit several times with a fork (docking). Bake at 180°C (350°F) for 12–15 minutes until the edges are golden brown.
  6. Cool
    Let the biscuits sit on the tray for 5 minutes, then transfer to a wire rack. They must be completely cold before the chocolate stage.
  7. The Bliss
    Melt dark chocolate in a heat-proof bowl. Dip half of each biscuit into the chocolate, let the excess drip off, and place back on parchment.
  8. Set
    Sprinkle a tiny pinch of sea salt over the wet chocolate. Let them sit at room temperature until the chocolate is firm and snappy.

Notes

🍽 Serving & Presentation

 
  • The Perfect Pairing: Serve alongside a sharp Espresso or Earl Grey tea. The biscuit is built for dunking—the heat softens the crumb and melts the chocolate just enough to release its aroma.
  • Artisanal Display: Arrange on a wooden board or dark slate to highlight the rustic textures. Stack them vertically to show off the glossy chocolate dip and the sea salt flakes.
  • Garnish: Scatter raw cocoa nibs or toasted oats around the plate to emphasize the "wholefood" ingredients.
  • Gifting: Stack 5 biscuits in brown parchment paper and tie with kitchen twine for a simple, bakery-style gift.