Why It Works A mix of whole wheat and all-purpose flour creates the perfect blend of flavor, crunch, and tenderness. Using coconut oil instead of a liquid oil makes the dough easier to handle. Toasted sugar helps deepen the biscuit’s flavor in place of lactose. Baking powder helps the biscuits rise without the excess browning…
Why It Works
- A mix of whole wheat and all-purpose flour creates the perfect blend of flavor, crunch, and tenderness.
- Using coconut oil instead of a liquid oil makes the dough easier to handle.
- Toasted sugar helps deepen the biscuit’s flavor in place of lactose.
- Baking powder helps the biscuits rise without the excess browning and alkaline flavor of baking soda alone.
Like graham crackers, digestive biscuits get their distinctive flavor and tenderness from a portion of whole wheat flour worked into the dough. Their crunchy texture and grainy flavor are perfectly offset by a thick layer of your favorite vegan chocolate.
- 4 1/2 ounces all-purpose flour (about 1 cup, spooned; 125g)
- 2 ounces whole wheat flour (about 1/3 cup; 55g), plus more for dusting
- 2 1/4 ounces quick-toasted sugar (about 1/3 cup; 60g)
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon (0.5g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or use the same weight
- 4 ounces refined coconut oil (about 2/3 cup; 113g), solid and cool
- 3/4 ounce water (about 5 1/4 teaspoons; 20g)
- 9 ounces roughly chopped vegan chocolate (about 1 1/2 cups; 285g) (see note)
Make the Dough: Adjust oven rack to lower-middle position and preheat to 350°F (177°C). Combine all-purpose flour, whole wheat flour, toasted sugar, cream of tartar, baking powder, baking soda, salt, and solid coconut oil in the bowl of a food processor. Process until oil virtually disappears into a fine, floury meal. Add water and pulse to form a damp and crumbly dough. Turn onto an unfloured surface and knead into a ball.
Roll and Bake the Biscuits: On a generously floured surface, roll dough until just shy of 1/4 inch (4.7mm), using as much flour as needed along the way to prevent sticking. Dust away excess flour with a pastry brush and decorate with a docking tool if you like. Cut into 2 3/4–inch rounds and transfer to a parchment-lined half sheet pan. Gather up scraps, knead, roll, and cut as before.
Bake until firm and dry to the touch but quite pale, about 22 minutes. Cool directly on sheet pan and continue with next step, or store in an airtight container up to 3 days at room temperature.
Temper the Chocolate: Temper chocolate according to one of the methods described here.
Coat the Biscuits: Working with just 2 or 3 biscuits at a time, dollop a generous 1/2 tablespoon, or just over 1/4 ounce, chocolate over each. Spread into an even layer over biscuit and, as chocolate starts to thicken, bounce the tines of a fork across the surface to create a wavy pattern. Repeat with remaining biscuits and chocolate. (Before it hardens, store excess chocolate according to the directions here.) Serve biscuits immediately, preferably with hot tea, and transfer to an airtight container for up to 3 weeks at room temperature.
Food processor fitted with a metal blade, half sheet pan, rolling pin, pastry brush, docking tool (optional), 2 3/4–inch round cutter or wine glass
If you want dark chocolate, Theo 70% is a solid vegan offering. Or, try the coconut milk chocolate from Charm School Chocolate for something mellower.
This Recipe Appears In
- How to Make McVitie’s-Style Chocolate-Covered Digestive Biscuits
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