Digestive biscuits

• wholemeal flour↗200g g
• plain flour↗100g g

  plus extra to dust

• oats↗100g g
• unsalted butter↗300g g
• granulated sugar↗80g g
• baking soda↗¾ tsp tsp
• milk↗2 tbsp tbsp
• milk chocolate↗150g g

  to top (optional)

Step-by-step instructions

1. 1

   Line two baking trays with parchment paper. Place both flours, oats and butter in a food processor and pulse until the mixture resembles fine crumbs, or rub the butter into the flour mixture by hand. Add sugar, baking soda and ¾ tsp salt, then pour in the milk. Combine into a homogeneous dough, flatten into a disc, cover and chill in the refrigerator for at least 30 minutes.

2. 2

   Lightly dust a clean work surface with flour and turn out the cookie dough. Roll it out to about 0.5 cm thickness, then cut cookies using a cutter about 6–7 cm in diameter. Place on the trays and chill another 30 minutes, or up to 2 hours.

3. 3

   Preheat the oven to 200 °C/180 °C fan/gas 6. If you’re not topping the cookies with chocolate, you can score the tops with a fork or skewer, if desired. Bake for 12–15 minutes until the edges turn golden. Allow the cookies to cool completely on the trays.

4. 4

   To coat the cookies with chocolate, melt the chocolate in a heat‑proof bowl set over a saucepan of gently simmering water. Line a cooling rack with parchment paper. Once the cookies have cooled, dip the top of each cookie into the chocolate, then carefully transfer to the rack to set. Optionally decorate the tops with wavy lines using a toothpick.