Chocolate-Covered Digestives
Ingredients:
90g gluten free flour
90g brown rice flour
90g gluten free oats, coarsely ground
90g light brown soft sugar
1 tsp baking powder
1/2 tsp Xanthan gum
1/2 tsp salt
165g unsalted butter, cubed and chilled
50g whole milk, cold
250g dark chocolate (70%), melted and tempered
Method:
Adjust the oven shelf to the middle position. Preheat the oven to 180C and line two baking sheets with baking paper.
Add the gluten free flour, rice flour, oats, sugar, baking powder, xanthan gum and salt to the bowl of a food processor, and blend briefly to mix thoroughly.
Add the cold butter and process to a coarse sand texture. Add the cold milk and process until the dough starts coming together in a ball (it can be slightly on the crumblier side depending on how coarsely you’ve ground your oats).
Roll out the dough on a lightly floured surface to about 3mm thick and use a 5cm round cutter to cut out the biscuits. Re-roll the trimmings as necessary until you have 32 biscuits. Prick the biscuits all over with a fork or toothpick for decorative purposes if you don’t plan to cover them with chocolate. Place the biscuits on the lined backing sheets spaced evenly apart.
One tray at a time, bake the digestives for 14-18 mins, until slightly puffed up and they are a deep golden brown. Allow to cool on the baking sheets for 5-10 mins, then transfer to a wire rack to cool completely.
If using melted chocolate, dip in the cooled biscuits or dollop about 1/2 tbsp of chocolate on top of each one, spreading it out into an even layer. Allow to thicken slightly at room temperature and create a wavy pattern with a small fork. Allow to set at room temperature for about 30 minutes.