Chocolate-dipped sea salt and rye digestives

Name: Chocolate-dipped sea salt and rye digestives
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 24
Ingredients: 240 g dark rye flour, plus extra for rolling; 1 tsp baking powder; ½ tsp fine salt; 200 g golden icing sugar; 100 g unsalted butter, at room temperature; 90 ml double cream (approx. 75-90ml); 250 g milk chocolate; Flaky sea salt, to sprinkle 0

Traditionally, malt extract gives digestives their distinctive flavour. For this recipe I’ve used rye flour – it’s nutty, savoury and gives the biscuits a satisfying snap.

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Makes24
CourseSnack
Prepare30 mins
Cook40 mins
Total time1 hr 10 mins
Pluschilling and cooling

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240g dark rye flour, plus extra for rolling
1 tsp baking powder
½ tsp fine salt
200g golden icing sugar
100g unsalted butter, at room temperature
90ml double cream (approx. 75-90ml)
250g milk chocolate
Flaky sea salt, to sprinkle 0

Preheat the oven to 180 ̊C, gas mark 4. Line 2-3 large baking trays with baking parchment. Put the flour, baking powder, salt, icing sugar and butter in a large bowl, mixing with a fork (or a food processor) to create a sandy texture. Mix in 75ml cream until it starts to come together; you may need an extra 15ml if it’s dry. Knead brie y to a rough dough; don’t overmix.
Liberally pour the worktop and roll the dough out to a thickness of 0.4cm. Using a 7cm cutter, stamp out rounds and place on the prepared trays, about 4cm apart; re-roll any trimmings to create about 24 biscuits. Use a bamboo skewer or fork to make deep indentations in the biscuits. Chill for 20 minutes.
Bake from chilled, in batches, for 20 minutes, until golden. Leave on the tray for a few minutes, then transfer to a wire rack and leave to cool completely.

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