Dark Chocolate Digestive Biscuits S’mores

Ooey gooey marshmallow and rich dark chocolate sandwiched between two crisp, light and tender digestive biscuits.

Did you know that Malaysia was once colonized by the British?

Malaysians have been british-sized.

Yup.

You call it trunk, we call it boot.

You call it elevator, we call it lift.

Eraser…. rubber.

Gas…. petrol.

Pants…. trousers.

Truck… lorry.

Trash…. rubbish.

Cookie….. biscuit.

I could go on forever.

They love football (not soccer). So do Malaysians.

They love their tea. So do Malaysians.

They love their digestive biscuits. So do Malaysians I. This, I can’t speak for all Malaysians.

To be honest, I’ve never eaten the ‘original’ digestives. My sister used to buy them for my grandma. With the word digestives on the packaging, you can’t blame me if I had thought those biscuits were for old people with digestive problems.

One fine day however, I saw the biscuits at a mall in Taiwan. But this was different. This was coated with chocolate. Dark chocolate too. The healthy kind. What didn’t my darn sister tell me about the chocolate kind. Chocolate biscuits that are good for digestive system. Yes! I took a bite and the rest was history.

Apparently, yesterday was National Chocolate Day. What better way to celebrate than to make some dark chocolate digestive biscuits. While I was at it, I thought why not add some toasted marshmallows. Listen guys, I don’t take sweet stuff often. So when I do, I go all out.

Ooey gooey marshmallow and rich dark chocolate sandwiched between two crisp, light and tender digestive biscuits. So good.

Tips:

1. Butter vs Shortening: Butter adds flavor to the biscuits. If you bake these with butter only, they won’t turn out as crisp and light. With shortening alone, they are crisp, light and tender but lacks flavor. To get the best of both worlds, use both butter and shortening.

2. Baking powder vs Baking soda. If we replace 1/2 tsp baking soda with 1 tsp baking powder, there is no obvious difference in the appearance. There is a miniscule spread on the biscuits with baking soda thereby making the edges of the biscuits rounder.
Texture wise, both the baking soda and baking powder crisps with the baking soda biscuits slightly more than the baking powder biscuits. Because of this, I choose baking soda.

3. Flour vs Oats: I like mine with 1:3 ratio of oats to flour. If you like yours 1:1 that’s fine too. You may have to add a tad more milk if doing so. I also use whole wheat pastry flour (instead of regular whole wheat flour) so the taste of whole wheat is not as pronounced.

I rarely bake cookies aka biscuits unless I love them to death. Peanut Cookies. Too darn good. They melt in your mouth are super addictive and full of peanuty goodness.

Also, if you haven’t already, check out my last post Savory Korean Kimchi Pancake. The perfect appetizer or snack. Crispy outside, light & fluffy inside with delicious kimchi in each bite. Find out the trick to making it crisp, light & fluffy.

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Dark Chocolate Digestive Biscuits S'mores

 

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Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

Ooey gooey marshmallow and rich dark chocolate sandwiched between two crisp, light and tender digestive biscuits.

Author: AiPing | Curious Nut

Recipe type: Dessert

Cuisine: Western

Serves: 8

Ingredients

• 1½ cups (6 oz) whole wheat pastry flour
• ½ cup (1.8 oz) rolled oats, roughly grinded
• ½ tsp baking soda
• ¼ cup brown sugar
• ¼ tsp salt
• ¼ cup (2 oz) cold unsalted butter
• ¼ cup (2 oz) cold vegetable shortening
• 2 tbs milk
• 1-2 (4 oz) dark chocolate bar
• 16 marshmallows

Directions

1. Whisk together the flour, oats, baking soda, sugar and salt.
2. Using a fork or a pastry cutter, cut the butter and shortening into the flour mixture and combine until they resemble coarse big and small bread crumbs.
3. Add the milk and stir well. Pour the wet crumbs onto a sling wrap set on a work surface. Using the sling wrap, bring the crumbs together and gently compress to form a ball (texture should be like a soft play dough).
4. Flatten it slightly into a disc. If it cracks on the edges, just press them together to seal. Wrapped in sling wrap, chill the dough in the refrigerator for 30 minutes to a couple of days. Chilling makes it easier to handle but more importantly, it adds flavor. The longer the better. If chilling for longer time, let sit in room temperature until pliable before rolling (time depends on temperature of kitchen).
5. Preheat the oven to 350 F. Line two large baking sheets with parchment paper.
6. Lightly flour the work surface, the dough and a rolling pin (or lay a parchment paper on the dough). Gently roll the dough until it becomes ⅛ " thick. The edges will crack. Just press them back together.
7. Using a 3" cookie cutter, cut out the dough. Carefully remove the cut dough and place them on the baking sheet. Gather the scraps, compress, roll and cut until there are no more scraps left.
8. Bake the biscuits for 14-15 minutes until golden (less time for softer biscuit, more time for more crisp biscuit). Let the biscuits cool on the baking sheet for 5 minutes before transferring to a wire rack. As they cool, they will crisp up.
9. Once the biscuits have cooled, place them on a baking sheet. Break each chocolate bar into eight pieces. Place each piece of chocolate on a biscuit (If you want less chocolate, use only one bar and place the chocolate on half instead of all the biscuits). Top the chocolate with marshmallow. Set the oven to broil on high and place the baking sheet on the highest rack. Broil for 2-3 minutes until the chocolate melts and marshmallow softens.
10. Remove the baking sheet immediately and sandwich the biscuits. Press it down a little. Enjoy.

3.5.3208