Delicious dairy free imitations of the British classic – the chocolate digestive biscuit! Crumbly, sweet biscuit, generously topped with chocolate makes it the perfect dunker in a cup of tea.
I will admit that although I generally don’t struggle with being dairy free anymore, I do miss the ease of being able to pick up a packet of something in a shop, and devouring it without giving consideration to the ingredients. I have several things I really miss like this, with Twixs topping the list, and milk chocolate digestives following in a close second. I ate an unreasonable amount of digestives whilst at uni…. they used to be my treat for studying (1 biscuit every time I turned the page… it was an excellent encouragement!).
I can’t swear that these are an exact replica of the elusive chocolate digestive, but what I can promise is that these are a delicious substitute. Unfortunately, they do require you spend some time baking them as even McVities dark chocolate digestives contain milk (McVities, if you’re reading this – we would all appreciate if that changed!!), but they are worth the effort if you’re looking for a great, dunk-able, chocolate biscuit recipe.
The other great thing about making these yourself is that you can control the sugar in them. This is not about a health kick! Simply making the biscuits fit to different tastes… although I’m a great lover of dark chocolate, and (despite starting up a baking business!) don’t have a huge sweet-tooth myself, I do acknowledge that some people do. So, if this sounds like you, don’t be afraid to add another 15g of sugar.
Top these however you like; personally, I loved them plain, just topped with dark chocolate. However, go as fussy as you like! I also topped some with finely chopped hazelnuts, but you could try dried fruit, other nuts, or a mix of different types of dairy free chocolate if you preferred.
Makes approximately 20 biscuits. Takes 40 minutes plus baking and cooling time.
- 370g plain flour
- large pinch of salt
- 150g caster sugar (add an extra 15g if you prefer them to be super sweet)
- 200g dairy free butter, chilled
- 1 large egg, beaten
- 1 tsp vanilla
- 200g dark chocolate
- Preheat the oven to 160c, and line two large baking trays with greaseproof paper.
- Sift together the flour and the salt in a medium bowl, then add the sugar and butter.
- Use your hands to rub the butter and flour mix together until it resembles bread crumbs, or pulse together in a food processor.
- Add the egg and vanilla, and bring it all together using either your hands or the food processor until you have a firm dough.
- Cover the dough with clingfilm, and refrigerate for at least 15 minutes.
- On a lightly floured work surface, roll the dough out to approx. 1/2cm think and cut out the biscuits using a small/ medium fluted cutter.
- Bake in the preheated oven for 15 – 18 minutes, until lightly golden brown. Remove, and cool completely on a wire rack.
- When cool, make the chocolate topping. Melt the chocolate in a heatproof bowl suspended over barely simmering water.
- Pour the chocolate into a shallow bowl or plate, and then dip the top of each biscuit in the chocolate.
- Leave to set on the wire rack, the chocolate side facing up.
- If wished, you could add a pattern to the chocolate by dragging a fork through it – or, add toppings, such as crushed nuts or dried or powdered fruits.
- Keep in an air tight container for 2 – 3 days.