Chocolate Digestives

Chocolate Digestives

Serves 20
Misc Freezable


  • 100g coconut oil
  • 50g butter (softened and cubed)
  • 1/2 cup dark brown sugar
  • 1 egg
  • 1 cup plain wholemeal flour
  • 1 cup brown rice flour
  • 1/2 cup linseeds (pulsed in the blender)
  • 1 teaspoon baking powder
  • 1/2 cup dark brown chocolate buttons


Step 1
Preheat oven to 180C and line two trays with baking paper.
Step 2
Cream the coconut oil, butter and sugar until pale.
Step 3
Add the egg and beat well.
Step 4
Sift over the flours and baking powder, return the husks of the wholemeal flour to the bowl. Add linseed meal.
Step 5
Fold into the fats and then squeeze into a dough.
Step 6
Flatten with palms and then roll to about 5mm thick.
Step 7
Using a 7cm scone cutter (I also did some smaller) cut out biscuits.
Step 8
Transfer to trays using a spatula and space about 2 - 3cm apart.
Step 9
Bake for 12 minutes.
Step 10
Once the biscuits are cooled, to coat with chocolate (totally optional) gently heat 1/2 cup chocolate, drizzle and then spread evenly using a knife.
Step 11
Store in the fridge to set chocolate and also to keep the biscuits crisp.