How do I ensure my biscuit dough is the right consistency?

Combine all ingredients until the dough is tough but pliable, taking 10-15 minutes by hand or less with a mixer, ensuring it's even and sticks together.

What's the best way to make the chocolate ganache smooth?

Warm soy cream on medium heat until it just bubbles, then immediately remove and patiently stir in broken dark chocolate and syrup with a wooden spoon until completely dissolved.

Can I use a different type of flour for these digestive biscuits?

The recipe specifies wholemeal, plain flour combined with ground almonds for the desired texture, so substituting may alter the biscuit's consistency.

How thick should I roll the biscuit dough?

Roll the dough out to 1/4 cm thickness to achieve the classic digestive biscuit texture.

How should I store leftover Milk Chocolate Digestive Biscuits?

Once cooled and the ganache has set, store the biscuits in an airtight container at room temperature to maintain freshness.

8.1K Views 13 years ago

Milk Chocolate Digestive Biscuits
[Vegan]

CM By: Clémence Moulaert

Author Bio

After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies.... Read More

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A stack of homemade vegan milk chocolate digestive biscuits, coated in a glossy dark chocolate ganache, resting on a wire rack.

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Milk Chocolate Digestive Biscuits [Vegan]

Dairy Free

If there is one thing I cannot deny, it's that in Europe, we're big on biscuits. Not cookies -- biscuits.

Ingredients You Need for Milk Chocolate Digestive Biscuits [Vegan]

1 cup ground almonds
1 tsp baking powder
1/4 cup wholemeal, plain flour + extra
1/4 cup brown sugar
2 tbsp apple sauce
1 tsp vanilla extract
1/4 cup dark chocolate
0.5 oz. soy cream
1 tsp agave/maple/golden syrup

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How to Prepare Milk Chocolate Digestive Biscuits [Vegan]

Either in a standing mixer or with your hands, combine all the ingredients to create a tough but pliable dough. This will take between 10 and 15 minutes, if using your hands, fewer if using a mixer. You want to make sure the dough is even and sticks together.
Lightly dust a clean surface with some flour. Roll the dough out into 1/4 cm thick. With a glass or a cookie cutter, shape 16 biscuits out of the dough. You will need to keep reworking the dough from the leftover bits until there is no dough left.
Bake in the oven for 15 minutes. Cool on a wire rack.
On medium heat, warm the soy milk until it just starts to bubble, then immediately take off the heat. Gently, patiently stir in the broken chocolate (and syrup) with a wooden spoon until totally dissolved. Spread this chocolate ganache over the biscuits and let them cool on the wire rack at room temperature.

Notes

You can store the digestives in the fridge for several days, they will keep very well, but bear in mind the biscuits will lose their crisp and the chocolate covering will start to crack. Better to store these in a tin, somewhere not too cool, but not too hot. For me, this is “milky” enough, but if simply adding soy cream to the dark chocolate doesn’t quite cut it for you, feel free to use dairy-free milk chocolate. I ran out of ground almonds, so I had to use some wholemeal flour. I’m happy with the overall texture, but if you want to substitute more ground almonds for the flour to create gluten-free and wheat-free biscuits, be my guest.