Four chocolate digestive biscuits on a blue flowered patterned plate

The Best Homemade Chocolate Digestive Biscuits

When I asked my grandaughter which biscuit was her favourite she said chocolate digestive biscuits. I wasn’t surprised as the chocolate digestive is the UK’s favourite biscuit. I checked out the supermarket but couldn’t find a brand that didn’t include palm oil in its ingredients. Even McVities, the makers of the classic chocolate digestive use palm oil. So a palm oil free chocolate digestive would have to be homemade, as neither my grandaughter or I could envisage life without a chocolate digestive to dunk in my tea and her hot chocolate.

We found quite a few recipes for digestive biscuits. We tried several recipes and managed to come up with our own recipe, and we think our chocolate digestives are definitely as good as, and may be superior to McVities.

The Best Homemade Chocolate Digestive Biscuits

Course: SnackCuisine: BritishDifficulty: Easy


Prep time


Cooking time




  • 4 ounces / 110 grams wholemeal flour

  • 2 ounces / 55 grams fine oatmeal

  • 2 ounces / 55 grams medium oatmeal

  • 2 ounces / 55 grams soft dark brown sugar

  • 4 ounces / 110 grams butter

  • ¼ teaspoon salt

  • ¼ teaspoon bicarbonate of soda

  • 1 medium egg beaten

  • 300 grams chocolate milk or plain


  • In a bowl mix together the flour, oatmeals, salt, sugar and bicarbonate of soda.Flour, oatmeals, salt, sugar and bicarboante of soda mixed together in a glass bowl
  • Cut the butter into small pieces and add to the bowl.
  • Rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.Hands rubbing biscuit ingredients together over a glass bowl
  • Add the beaten egg and mix to a soft dough.
  • Roll out the dough on a floured working surface until about ⅛ inch / 3 mm thick.
  • Cut out the biscuits with a round metal cutter. I used a 2½ inch / 6.5 cm cutter.Round metal cutter with cut biscuit shapes
  • Place them on a baking parchment lined baking tray. You should have approximately 20 biscuits.
  • Prick them all over with a skewer or a fork.
  • Bake in a pre-heated oven 180°C / 350°F / 160°C fan / Gas Mark 4 for about 20 minutes.
  • Cool on a wire cooling tray.Cooked biscuits cooling on a wire cooling tray
  • Melt your chosen chocolate using the microwave or in a bowl over hot water.
  • Coat the bottom of your biscuits with a thick layer of chocolate and leave to set.Biscuit placed on top of melted chocolate

Recipe Video

How to store and eat Chocolate Digestive Biscuits

The biscuits can be stored in an air tight tin, if they do not get eaten at once. The trouble with homemade biscuits is that they tend to disappear very quickly.

You don’t need to coat your biscuits with chocolate as plain digestives are also very tasty, either with cheese or dunked in a mug of tea.

Next week I will be making more biscuits – until then “Happy Baking”.

Leave a Comment

Your email address will not be published. Required fields are marked *