Taking a cue from the popular English biscuit brand McVities, these whole wheat digestive biscuits are covered on one side by dark chocolate.
Chocolate Covered Digestive Cookies
About This Recipe
|Yield:||makes about 30 cookies|
|Special equipment:||food processor, 2 1/2-inch circular cookie cutter, rolling pin, double boiler or microwave|
|This recipe appears in:||Cookie Monster: Chocolate Covered Digestive Cookies|
- 1/2 cup old fashioned rolled oats
- 1 1/2 cups whole wheat flour
- 1/2 cup (2 1/2 ounces) all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 8 tablespoons unsalted butter, diced
- 3/4 cup confectioners sugar
- 1/4 cup milk
- 3 1/2 ounces dark or milk chocolate
Adjust oven rack to upper-middle and lower-middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper.
Put oats in the bowl of a food processor and pulse until coarsely ground, about 5 pulses. Add whole wheat flour, all purpose flour, salt, and baking powder and pulse to combine. Add butter and pulse until butter is size of small peas. Add sugar and and milk and pulse until the dough comes together in a ball.
Lightly flour a clean work surface and roll dough out to 1/8-inch thick. Prick dough all over with a fork. Cut out circles and transfer to prepared baking sheets. Bake cookies until golden, about 20 minutes. Let cool 5 minutes on sheets then transfer to a wire rack to cool completely.
When cookies are cool, melt chocolate in a double boiler over simmering water or in the microwave. Dip each cookie in the melted chocolate so that one side is completely covered, using a knife to help spread chocolate if needed. Put coated cookies back on wire rack and let chocolate harden completely before eating.