Half Plain Half Chocolate Digestives

Hi, this recipe is from this website and was a present for my parents wedding anniversary. The resemblance to digestives was surprisingly good and, if you don't coat them in chocolate, would also be nice with cheese or another savoury topping. I made roughly 35 biscuits but they were quite thin and I would recommend you do yours thicker than mine which were probably less than 0.5cm so I would say go for 0.5cm no less. Although, if you like the digestive thins that McVitities do then roll them out thinner, but for a normal digestive I think 0.5cm should be fine. They will keep well for about a week but after that will likely go dry or a bit soft. Store in a cool dry p
lace, e.g biscuit tin. Enjoy!

Dietary Info:
-Contains Gluten {Naturally oats are gluten-free but now a days they are processed in the same factories that handle flours so if using oats make sure they are not contaminated. Also, you can substitute the flour for a gluten-free version}
-Contains Dairy {You can use a diary-free margarine in place of the milk one}
-No Nuts
-Suitable for vegetarians
-Unsuitable for vegans {Make dairy-free versions and for the egg, you can use a chia egg as a substitute}

Prep Time 20 minutes {Can also take longer if making your own oat flour}

Cook Time 20 minutes {Can vary depending on thickness of biscuits}

Total Time 40 minute

Ingredients:

-100g medium oatmeal, plus extra for rolling out {This is oat flour and isn't available widely, so I made my own by: Putting 100g of porridge oats into a food processor and blitzing until you have a fine flour}
-50g wholemeal flour
-50g plain white flour, use all wholemeal flour if you prefer {I used all wholemeal}
-50g sugar {I used golden caster sugar}
-1/2tsp salt
-1/2tsp bicarbonate of soda
-75 g butter, plus extra for greasing {I used margarine}
-1 small egg, beaten

Method:

1:Preheat the oven to 190℃/170℃ fan/Gas 5/375℉. Lightly grease two baking trays. {You can do this by, getting a piece of kitchen paper, folding it in half and scooping out a knob of butter/marg, then you can use the paper to spread out the marg/butter across the trays}

2:Take a large mixing bowl and add all the dry ingredients. Mix together. {I used a sieve to get out as many lumps as possible, but my oat flour wasn't fine enough to all strain through. Luckily, it added a nice oat-y texture to the finished biscuits}

3:Dice the butter then rub it into the dry ingredients until you have a mixture that looks like breadcrumbs. {If using margarine, just spoon it into the bowl and rub to form breadcrumbs, don't worry about dicing}

4:Stir in the beaten egg then, using your hands, bring the mixture together into a dough.

5:Generously sprinkle the work surface with oatmeal. Put the dough on the oatmeal, sprinkle more over the top then roll out to no more than 0.5 cm thick.

6:Using a round, 8cm cutter, cut out biscuits and transfer them to the greased baking trays. Gather up the scraps, re-roll and cut out more biscuits until all the dough is used up, dusting with more oatmeal as needed.

7:Optional: prick holes into each biscuit in a pleasing pattern using a skewer or cocktail stick.

8:Put the trays of biscuits in the preheated oven until cooked through and golden brown (15-20 min). Turn the trays around half way through if the biscuits are cooking unevenly.

9:Transfer biscuits to a wire rack until completely cold before storing in an airtight container.

How to turn it into a chocolate digestive:

1: {I used 6 squares of chocolate for half of the biscuits and left the others plain.} Boil some water in a saucepan. When hot, place a bowl on top of the pan and make sure the bottom doesn't touch the water. Now put the chocolate into the bowl and keep stirring until it has all melted.
2: When it is ready, take a biscuit and dip half of it into the chocolate. Place on a baking tray in the fridge to cool and set. Repeat as many times as you wish.