Chocolate-dipped sea salt and rye digestives
Waitrose and Partners

Chocolate-dipped sea salt and rye digestives

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.

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

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Ingredients

  • 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

Method

  1. 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.

  2. 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.

  3. 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.

Nutritional

Typical values per item when made using specific products in recipe

Energy

728kJ/ 174kcals

Fat

8.5g

Saturated Fat

5.2g

Carbohydrates

22.6g

Sugars

14.7g

Fibre

1.3g

Protein

1.7g

Salt

0.3g

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