Chocolate digestives from The Hebridean Baker - My Scottish Island Kitchen (page 63) by Coinneach MacLeod

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KCKB on November 05, 2023

    For US-based bakers: wholemeal flour (used in the UK and in this recipe) is not the same as American whole wheat flour. Cook’s Illustrated gives a formula for replicating it (Irish Brown Soda Bread, Mar/Apr 2018, pp.12-13). Adapting to this recipe: 82g whole wheat flour, 41g all-purpose flour, 41g wheat bran and 11g wheat germ=175g DIY wholemeal. I used a glass w/a 2.75in diameter as a cookie cutter, and the recipe made exactly enough dough for 20 1cm-thick biscuits (a little too thick, though - will roll thinner next time.) Since I didn’t have extra wholemeal flour to scatter on the work surface, I rolled the dough between two sheets of parchment (which can then be reused to line baking sheets, and the cleanup is a breeze). You could also just use whole wheat or all-purpose flour for rolling. There is a little baking powder/soda taste to the finished biscuits - maybe reduce the amounts a little? These are less sweet than the Chocolate Digestives from Outlander Kitchen.

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