Digestive biscuits have a distinctive grainy flavour and a crunchy, tender texture. The chocolate coating on top makes them extra indulgent, and a perfect pairing with hot tea or coffee. 

Chocolate Digestive Biscuits
1 cup (135g) Flourist Sifted Red Spring Wheat Flour
1/3 cup (45g) Flourist Whole Grain Red Spring Wheat Flour
1/3 cup (60g) sugar 
1/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
8 tbsp (113g) butter, cold and cut into cubes
1/4 cup (55g) buttermilk
1 1/2 cups (280 g) milk or dark chocolate, chopped. 

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Place all ingredients except butter, buttermilk and chocolate in a food processor and pulse until well combined. Add butter and process until floury with no visible pieces of butter remaining. Pour in buttermilk and pulse until it forms a crumbly dough. Turn out onto a clean surface and knead into a ball. 

On a lightly floured surface, roll dough about 1/4 inch thick. Prick all over with a fork as this will prevent the dough from puffing as it bakes. Cut into 2 1/2 inch rounds and transfer onto the prepared baking sheet. Gather the dough scraps, knead, roll and cut out rounds.

Bake until firm to the touch and pale golden around the edges, about 15-18 minutes. Cool completely. 

Temper the chocolate, see more on tempering here. 

Dollop a generous spoonful of chocolate over each biscuit and spread into an even layer using an offset spatula. As the chocolate starts to thicken, use the offset spatula or the tines of a fork to create a wavy pattern. Allow the chocolate to cool completely.