Carolyn McDonald Graf
Digestive biscuits are a mildly sweetened cookie that originated in Scotland in 1839. Two doctors created them with the belief that the sodium bicarbonate (baking soda) in them would aid in digestion. Although baking soda dissolved in water can calm an upset stomach, it is doubtful that a baked product would work as well. Nevertheless it was, and is, a good marketing strategy. Oddly enough, because they are not actually health food, they cannot be sold in the US except in specialty stores or departments.
Digestive biscuits were first manufactured by McVitie’s in 1892 and they are still the largest manufacturer today. Robert McVitie was born in Scotland in 1809 and became a baker. In 1830, Robert and his father opened a provision shop in Edinburgh. The shop did so well that others were opened. When Robert died he left his business to his son, who continued to expand it. The first biscuit factory was opened in 1888 after it became obvious that baking in shops was no longer sufficient to meet the demand. Additional factories were opened later.
The secret recipe for McVitie’s Digestive Biscuits has changed very little over the years containing whole wheat flour with very little sugar and fat. They are traditionally eaten with tea or coffee and in 2009 were voted the most popular dunking biscuit in the UK. They are also often eaten as a cracker with cheese.
Biscuit is the term used for all cookies in the UK and there is an art associated with dunking them. The temperature of the coffee or tea is part of the consideration. The length of time involved in the dunking is a major factor: too short and the liquid is not evenly absorbed by the biscuit, too long and the biscuit crumbles to a soggy mass in the bottom of one’s cup. Another major factor is the composition of the biscuit, not to hard or soft. Digestive biscuits have a perfect dunking composition.
Such was the popularity of McVitie’s Digestive Biscuits that in 1925 the company came out with a chocolate version called Home Wheat Chocolate Digestive. The name Home Wheat was to let their customers know that, unlike their competitors, the whole wheat was not imported. This part of the label was later dropped. McVitie’s chocolate Digestive Biscuits are the number one biscuit in the UK. They are also good for dunking.
Although McVitie’s is the favored brand, there are other brands and even flavors on the market. These include chocolate chips in the biscuit, layers of caramel, mint or orange flavored chocolate in the coating, and a chocolate biscuit.
Here is a recipe for you to try and to adapt to your own taste.
Digestive Biscuits
- 1 cup all-purpose flour
- 1/3 cup whole wheat flour
- 2 1/4 ounces sugar (about 1/3 cup; 60g)
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- a pinch of salt
- 8 tablespoons unsalted butter cut into 1/4-inch cubes
- ¼ cup buttermilk
- 1 ½ cups chopped dark or milk chocolate or chocolate chips
Preheat oven to 350°F (177°C). Combine all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, and cubed butter in the bowl of a food processor. Process until butter virtually disappears into a fine, floury meal. Add buttermilk and pulse to form a damp and crumbly dough. Turn onto an un-floured surface and knead into a ball.
On a generously floured surface, roll dough until just shy of 1/4 inch using as much flour as needed along the way to prevent sticking. Dust away excess flour with a pastry brush, cut into 2 3/4–inch rounds and transfer to a parchment-lined baking sheet. Poke the tops with a fork. Gather up scraps, knead, roll, and cut as before.
Bake until firm to the touch and light brown all over, about 18 minutes. Cool directly on baking sheet and continue with next step, or store in an airtight container up to 3 days at room temperature.
Melt the chocolate. Working with just 2 or 3 biscuits at a time, dollop a generous 1/2 tablespoon, chocolate over each. Spread into an even layer over biscuit and, as chocolate starts to thicken, bounce the tines of a fork across the surface to create a wavy pattern. Repeat with remaining biscuits and chocolate. Serve biscuits immediately, preferably with hot tea, or transfer to an airtight container for up to 3 weeks at room temperature.
Source: https://www.seriouseats.com/chocolate-digestive-biscuits-mcvities-recipe