recipe
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Chicago
Black Emmer & Oat Digestive Biscuits
Martin Sorge
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$1.00
My riff on one of the yummiest British biscuits. These digestive biscuits are made using black emmer flour and oat flakes, bringing a milder, more complex flavor than regular whole wheat flour. They are perfect on their own or dipped in chocolate. If you can't find black emmer flour, go for whole-grain spelt flour.
You Need
30 cookies
1:10
How To
- In the bowl of a food processor, add the black emmer flour, oats, salt, baking powder, baking soda, and brown sugar. Pulse the mixture for about 20 long pulses (about 1 second each).
- Cut the cold butter into cubes and add to the food processor, then pulse 8-10 times until the mixture looks like damp sand.
- Add the buttermilk and pulse 3-4 more times until the dough starts to come together. If it doesn’t hold together, add another teaspoon of buttermilk and pulse again.
- Dump the dough onto your counter and gently knead the dough one or two times to bring it together. Press it into a rectangle about 1-inch thick. Wrap the dough in plastic wrap and chill it in the refrigerator for 30 minutes.
- Heat the oven to 350F with a rack on the top third of the oven. Line two half-sheet pans with parchment paper. Take the dough out of the refrigerator and dust it all over with flour.
- On a piece of parchment paper, roll the dough out into a large rectangle that is exactly 1/8-inch thick, dusting with more flour as needed. Cut the dough into circles, 2 1/2-inches in diameter.
- Using an offset spatula, transfer the cut cookies to the parchment-lined sheet pans, leaving at least 1/2 inch between each cookie. Gently prick the tops of the cookies in a pattern with a fork or a skewer.
- Gather the dough scraps, knead them together once or twice, re-roll the dough, and cut out more cookies until you've used all of the dough.
- Bake one sheet of the cookies at a time at 350F for 18-20 minutes, until just golden brown on the edges. Let them cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
- To coat the biscuits in chocolate, melt about 1/2 cup chocolate chips in the microwave in 30-second bursts, stirring in between each burst, for about a total of 90 seconds. Stir until all of the chocolate melts.
- Spoon about 1 teaspoon of melted chocolate on the 'bottom' side of the biscuit, and using the back of a spoon, spread it out to the edge. Let cool until the chocolate hardens.