What type of flour is used for these vegan digestive biscuits?

The recipe calls for a blend of 1 cup whole wheat plain flour and 3/4 cup plain flour to achieve the desired texture for the biscuits.

Can I use a different non-dairy milk for the biscuit dough?

Yes, the recipe suggests soy milk or your preferred non-dairy milk, adding 1-2 tablespoons until a soft dough forms.

How is the chocolate topping prepared for these biscuits?

The chocolate topping is made by melting vegan chocolate and coconut oil together in a double boiler, then spreading it evenly over the tops of the cooled biscuits.

What's the best way to store leftover chocolate digestive biscuits?

Once the chocolate topping has set, store the biscuits in an airtight container at room temperature to maintain their freshness.

How thick should I roll the biscuit dough before cutting?

Roll the dough out to an even 1/8-inch thickness before using a cookie cutter to ensure proper baking and crispness.

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Chocolate Digestive Biscuits
[Vegan, Sugar-Free]

LW By: Lauren Wright

Author Bio

I'm passionate about veganism, food, and health and I love to bake using healthy ingredients... Read More

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Stack of homemade vegan chocolate digestive biscuits, some with a smooth dark chocolate topping, on a cooling rack.

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Chocolate Digestive Biscuits [Vegan, Sugar-Free]

108

Dairy Free

Vegan

A crispy, thin, slightly sweet and salty biscuit, covered with melted chocolate and only eight ingredients. You’ll be munching down on these Chocolate Digestive Biscuits before your cup of tea is even ready!

Ingredients You Need for Chocolate Digestive Biscuits [Vegan, Sugar-Free]

For the Biscuits:

1 cup whole wheat plain flour
3/4 cup plain flour
3 tablespoons caster sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup vegan butter
1-2 tablespoons soy milk or preferred non-dairy milk

For the Chocolate Topping:

1/3 cup vegan chocolate
1 tablespoon coconut oil

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How to Prepare Chocolate Digestive Biscuits [Vegan, Sugar-Free]

Preheat oven to 350°F fan-forced and line two baking trays with grease proof paper.
In a medium sized mixing bowl, mix together the flours, sugar, baking powder and salt. Rub in the butter using your fingertips. Using your hands, mix in 1 tablespoon of the milk at a time, until it creates a soft dough. I only needed 1 1/2 tablespoons.
Form the dough into a ball and place on an extra piece of grease proof paper. Roll it out to an even 1/8-inch thick. Using a 2 and 1/2-inch cookie cutter, cut out as many circles as you can, placing them 1-inch apart on the baking trays. Reroll the dough scraps and continue cutting until you have no more dough.
Bake in the oven for 20-25 minutes or until the edges are lightly golden. Remove and leave to cool completely on the tray.
Melt the chocolate and coconut oil in a double boiler and spread over the tops of the cooled biscuits.
Leave to set or enjoy as is.

Notes

Store covered in an airtight container at room temperature for up to 5 days.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.