170g medium oatmeal (due to constraints of island pantry living I used actual oats, think hobnob)
150g cold butter, diced into small cubes
½ tsp bicarb of soda
55g dark muscovado sugar
½ tsp salt
2-3tbsp milk
150g Chocolate (I used milk as it's all I had available)
Instructions
Mix together the flour and oats and then, using your hands, rub in the butter until it resembles coarse breadcrumbs.
Stir in the bicarb, sugar and salt. Make sure the sugar is broken up well to avoid large chunks of muscovado. Then add the milk in gradually and start working together with your hands. You don't want this to be too wet so do it a tablespoon at a time, after the first couple do it in smaller increments. You want it to just come together and form a fairly dry dough.
Flatten the dough into a disc, wrap in clingfilm and chill for at least 30 minutes.
While it's chilling, preheat your oven to 190°C (170°C fan assisted) and line two baking trays with greaseproof paper.
Roll the dough out until it's about 4mm thick (too thick and you'll have a stodgy biscuit). Using a biscuit cutter cut out the biscuits. Spread them across the prepared trays with a gap to allow for any spread (there shouldn't be too much), decorate with a fork and place in the preheated oven.
Bake for 12-15 minutes. 12 minutes will give you more chew than 15.
Allow to cool for 5 minutes on the tray before transferring to a wire rack.
If using chocolate, melt it in a heatproof bowl over a pan of hot water (make sure the bottom of the bowl doesn't touch the water). Spoon on top of each biscuit and shake to smooth it out. Allow to set and serve.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/cookies/oaty-chocolate-digestives-mountains/