Gluten-free
Chocolate Digestive Biscuits
The
chocolate Digestive for me has got to be one of the most iconic biscuits EVER!
Who doesn’t love a good old-fashioned cuppa with a biscuit to dunk, I know I’m
quite partial to one from time to time.
I
happened to stumble upon a rather fabulous recipe for plain digestive biscuits
but upon looking over the ingredients, decided it needed a bit of umph, also,
the gluten-free ingredients actually allow for a crunchier and light texture! Crunchy,
caramely, comforting-my version are not only packed full of flavour but
gluten-free which means anyone can enjoy these delightful treats-oh and they're pretty sturdy for dunking too!
What Will I Need?
Measuring
Scales
Food
processor
1 x
Large Mixing Bowl
Measuring
Spoons
Pallet
Knife
2 x Baking
Trays
Baking
Parchment paper (NOT to be confused with Grease-proof)
Rollingpin
7cm
Round Cookie Cutters
Wooden
OR Metal Skewer
Wire
Cooling Rack
Small
Cooking Pan
Large
glass Mixing Bowl
Glass
Storage Jar OR Air-tight Storage Tin
Ingredients
150g Gluten-free
Oats
175g
Gluten-free Plain Flour (I recommend Doves Farm)
150g
Plant-based butter (Soya OR Sunflower are best)
½ tsp.
Gluten-free Baking Powder
½ tsp.
Gluten-free Baking Soda
2 tbsp. Coconut Sugar
2 tbsp. Demerara Sugar
1 tbsp.
Maple Syrup
4 tbsp.
Almond OR Hemp Milk
Pinch
Rock Salt
Dairy-free
cooking chocolate (Lidl do a fab one!)
Method
- Pop the oats in a food-processor and blend to create a course flour, then poor into a large mixing bowl along with the remainder of the dry ingredients; mix well.
- Bub the butter into the dry ingredients with your fingertips until it resembles breadcrumbs.
- Add the wet ingredients then mix with a pallet knife until a dough forms. With your hands, form a ball, place onto a sheet of baking parchment paper then flatten into a disk. Wrap in the Baking Parchment and then chill in the fridge for at least 30 minutes (this will make it easier to work with).
Preheat
your oven to 160 dregrees C (180 degrees C if using a gas oven).
- Flour a clean work surface, then roll the chilled dough to about 4mm in thickness.
- Stamp out as many biscuits as you can; then place these onto a baking tray.
- Gather any leftover biscuit dough, work back into a ball, roll out again and stamp out more biscuits.TOP TIP! Poke slight holes into the biscuit rounds with the flat end of a wooden OR metal skewer (but NOT right the way through) to all the biscuits to stay completely flat when baking.
- Bake each batch in the centre of the oven for about 20 minutes OR until the edges are golden, then remove from the oven and straight onto a cooling rack.
Repeat
with the second batch of biscuits. Allow to cool completely
Finally…
- Place a large glass mixing bowl over the top of a small pan filled with about a quarter of the way full of cold fresh water; bring to the boil then turn down immediately to simmer.
- Place the chopped chocolate into the bowl and let melt-stirring occasionally.
- With a clean Pallet knife, spread a thin layer of the melted chocolate over the top of each biscuit. TIP! If you want your digestives to have the authentic look, drizzle some more of the melted chocolate in a zigzag motion across the first layer of chocolate, then drag downwards with a skewer.
Allow
the chocolate to set completely before storing in an airtight container. Enjoy!
Serving Suggestion
Oh come
on needn’t I tell you!?
