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Name: Chocolate Digestive Biscuits
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 18
Cuisine: not set
Ingredients: 3/4 cup Rolled Oats coarsely ground; 1 cup Whole wheat flour; 1/2 cup Light brown sugar lightly packed; 1 teaspoon Baking powder; 1/2 cup cold butter; 2 Tablespoons Whole milk; 3 ounces Milk or Dark chocolate

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INGREDIENTS

3/4 cup Rolled Oats ; coarsely ground
1 cup Whole wheat flour
1/2 cup Light brown sugar ; lightly packed
1 teaspoon Baking powder
1/2 cup cold butter
2 Tablespoons Whole milk
3 ounces Milk or Dark chocolate

INSTRUCTIONS

Move oven rack to middle rung and heat the over to 350F.

In a large bowl, mix the ground oats, flour, sugar, and baking powder.

NOTE: I used the food processor to grind the oats. Then added all dry ingredients and transferred contents to a large bowl.

Grate in the butter and blend it all together with your fingertips until no big lumps remain. Ass the milk and mix with your hands, pressing into a slightly sticky ball. Flatten to a disk, wrap in plastic, and chill in the fridge for 15 minutes.

On a lightly floured counter, roll the dough out to a 12-inch circle. 1/4 inch thick, loosening and turning the dough to prevent sticking. Use a 2 1/2 inch round cutter to cut out cookies, rerolling the scrapes once.

Arrange on a parchment paper-lined cookie sheet, leaving about 1/2 inch between cookies. Bake for 12-15 minutes, until the edges are just golden. Cool for 5 minutes, then transfer to a wire rack to cool completely.

Melt the chocolate in a microwave or a double -boiler over simmering water. Brush the tops of the cooled biscuits with chocolate and cool to set the chocolate.

Store in a covered container up to 1 week.

NOTES

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Chocolate Digestive Biscuits

3/4 cup Rolled Oats coarsely ground
1 cup Whole wheat flour
1/2 cup Light brown sugar lightly packed
1 teaspoon Baking powder
1/2 cup cold butter
2 Tablespoons Whole milk
3 ounces Milk or Dark chocolate

Move oven rack to middle rung and heat the over to 350F.
In a large bowl, mix the ground oats, flour, sugar, and baking powder.
NOTE: I used the food processor to grind the oats. Then added all dry ingredients and transferred contents to a large bowl.
Grate in the butter and blend it all together with your fingertips until no big lumps remain. Ass the milk and mix with your hands, pressing into a slightly sticky ball. Flatten to a disk, wrap in plastic, and chill in the fridge for 15 minutes.
On a lightly floured counter, roll the dough out to a 12-inch circle. 1/4 inch thick, loosening and turning the dough to prevent sticking. Use a 2 1/2 inch round cutter to cut out cookies, rerolling the scrapes once.
Arrange on a parchment paper-lined cookie sheet, leaving about 1/2 inch between cookies. Bake for 12-15 minutes, until the edges are just golden. Cool for 5 minutes, then transfer to a wire rack to cool completely.
Melt the chocolate in a microwave or a double -boiler over simmering water. Brush the tops of the cooled biscuits with chocolate and cool to set the chocolate.
Store in a covered container up to 1 week.

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Nutrition

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Serving Size: 1 Serving (32g)
Recipe Makes: 18 Servings

Calories: 132
Calories from Fat: 62 (47%)

Amt Per Serving		% DV

	Total Fat 6.9g	9 %
	Saturated Fat 4.2g	21 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 0.4g
Cholesterol 14.9mg		5 %
Sodium 11.6mg		0 %
Potassium 73.7mg		2 %
Total Carbohydrate 16.3g		5 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 14.9g
Protein 1.9g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 132

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