Digestive Biscuits - Chocolate Covered

Digestives are popular biscuits that are semi-sweet and made using whole meal flours. Perfect for dunking in your tea or coffee, these can also be enjoyed just like that.  Cover them with chocolate for an extra treat to appease your sweet tooth.
The biscuits are smooth, light and the addition of chocolate on top gives it a perfect sweet, silky and satisfying taste.

Very easy and simple biscuits, but still leaves you space to make it your own by adding your creative flavors. Because it has whole meal flours, the texture is different from from cookies or crackers made using all purpose flour.

They taste delicious, lets get started!




  1. If you do not have oat flour or oats, use equal quantity of whole wheat flour.

  2. Use cold butter for this recipe to get the proper texture.

  3. You can add a tablespoon of cocoa powder to get a chocolate flavored digestive biscuit.

  4. To make it vegan, use oil instead ( I prefer to use butter for this recipe as it gives a better taste and texture ).

  5. They stay good for at least 2 weeks at room temperature in an airtight container.

  6. You can use brown sugar instead of using powdered sugar.

Yield: 12-15 medium sized biscuits
Prep Time: 10 minutes
Cook Time: 20 minutes


  • 1 cup whole wheat flour

  • 1/2 cup oat flour ( Grind instant oats )

  • 1/2 cup powdered sugar

  • 1 tsp baking powder

  • 1/2 cup cold butter

  • 1/3 cup milk ( add gradually to make dough )

  • a pinch of salt


 Ingredients for chocolate covering

  • 1/2 cup dark chocolate chips ( or any baking chocolate ). You can also add some zest to the melted chocolate for extra flavor. ( I personally love orange )


1. In a bowl, mix all the dry ingredients

2. Rub in cubed cold butter in the flour mixture.

3. Adding milk gradually,  make a soft dough.

4. Evenly roll out the dough.  Cut out desired shapes using a cookie cutter.

6. Using a toothpick or skewer make holes on the cookies. Place the cookies on a prelined baking sheet and bake at 350F / 180C for 20 min.

If you want, you can stamp the cookies too.

7. After the cookies are baked, let them cool to room temperature and cover them with melted dark chocolate on one side using a spoon.  I used a toothpick to make patterns on the chocolate.