RYE CHOCOLATE DIGESTIVES

Preparation 30 minutes, plus resting Cooking 25 minutes Makes about 20 These biscuits are also delicious without the chocolate coating and served with a strong crumbly Cheddar.

210g white rye flour 60g fine oatmeal ½ tbsp baking powder 60g caster sugar 85g butter, diced about 75ml milk 200g milk or plain chocolate, broken into pieces

Heat the oven to 180°C (160°C fan oven) gas mark 4. Lightly grease 2 or 3 baking sheets.

Put the flour, oatmeal, baking powder and sugar into a large mixing bowl and rub in the butter until it resembles breadcrumbs – you could do this in a food processor if you prefer. Using a flat-bladed knife, add enough milk to the mixture to make a soft dough. Bring together with your hands and knead gently until smooth. Shape into a disc, wrap in clingfilm and leave to rest for 20 minutes (chill if the kitchen is warm). Roll out the dough on a lightly floured surface to a thickness of 3mm. Cut out rounds with a 7cmdiameter biscuit cutter, re-rolling any trimmings. Space apart on the baking sheets and prick a few times with a fork. Bake in the oven for 20 minutes until lightly golden. Transfer to wire racks to cool. Melt the chocolate in a heatproof bowl set over a pan of gently simmering water, stirring once or twice until smooth. Remove from the heat and leave to cool for a few minutes. Spread a thick layer of chocolate over the flat side of each biscuit. Leave to set for a few minutes, then use a fork to create a few wavy lines in it. Set aside until the chocolate has hardened. The biscuits keep for up to two weeks in an airtight container.