Black Emmer & Oat Digestive Biscuits by Martin Sorge

Updated at: Sat, 24 Feb 2024 21:13:24 GMT

Step 1

Yield 30 x 2 1/2-inch round biscuits (a.k.a cookies)

Step 2

In the bowl of a food processor add the black emmer flour, oats, salt, baking powder, baking soda, and sugar. Pulse the mixture for about 20 long pulses (about 1 second each).

Step 3

Cut the cold butter into cubes and add to the food processor, pulse 8-10 times until the mixture looks like damp sand.

Step 4

Add the buttermilk and pulse 3-4 more times as it starts to come together. If you reach in and squeeze a small clump of dough, it should hold together. (If it doesn’t, add another teaspoon of buttermilk and pulse again.)

Step 5

Dump the dough onto your counter and gently knead the dough one or two times to bring it together. Press it into a rectangle about 1-inch thick. Then

Step 6

wrap the dough in plastic wrap and chill it in the refrigerator for 30 minutes. You don't want the dough to be completely cold, but you want the flour and oats to hydrate. This rest makes it much easier to roll out the dough.

Step 7

Heat the oven to 350F with a rack on the top third of the oven. Line two half-sheet pans with parchment paper. Take the dough out of the refrigerator and dust it all over with flour.

Step 8

On a piece of parchment paper, roll the dough out into a large rectangle that is exactly 1/8-inch thick, dusting with more flour as needed. Cut the dough into circles, 2 1/2-inches in diameter.

Step 9

Using an offset spatula, transfer the cut cookies to the parchment-lined sheet pans, leaving at least 1/2 inch between each cookie.

Step 10

Gently prick the tops of the cookies in a pattern with a fork or a skewer.

Step 11

Gather the dough scraps, knead them together once or twice, re-roll the dough, and cut out more cookies until you've used all of the dough. (The whole grains keep this cookie from getting tough after re-rolling.)

Step 12

Bake one sheet of the cookies at a time. Bake them at 350F for 18-20 minutes, until just golden brown on the edges. ( In my oven, the bottoms get brown, but the tops stay relatively pale).

Step 13

Let them cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.

Step 14

To coat the biscuits in chocolate, melt about 1/2 cup chocolate chips in the microwave in 30-second bursts, stirring in between each burst, for about a total of 90 seconds.

Step 15

Stop when there are still a few un-melted bits of chocolate. Stir until all of the chocolate melts.

Step 16

Spoon about 1 teaspoon of melted chocolate on the "bottom" side of the biscuit, and using the back of a spoon, spread it out to the edge.

Step 17

Let cool until the chocolate hardens. (If you want to get star baker, then you should properly temper the chocolate to get the perfect shine and snap, but simply melting it will do the trick for home bakers. No one is judging you.)

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