Like graham crackers, digestive biscuits get their distinctive flavor and tenderness from a portion of whole wheat flour worked into the dough. Their crunchy texture and grainy flavor are perfectly offset by a thick layer of your favorite vegan chocolate.
In this vegan variation, which uses coconut oil instead of butter, a boost of flavor comes from , which helps evoke some of the toasted notes that lactose can develop through browning. For my non-vegan variation, I knew I could go straight to the source, via fresh or powdered milk.
Since few home cooks have access to malic acid, which reacts with baking soda to produce the carbon dioxide that leavens the original biscuits, my vegan recipe uses cream of tartar instead, with a splash of water to moisten the eggless dough. For the non-vegan recipe, buttermilk provides both acidity and lactose in one fell swoop.
These vegan biscuits won't brown very much at all, while the buttery ones will take on a golden hue. Thanks to the already brownish color of the dough, that subtle change may be difficult to gauge through an oven window, so be sure to open the door to get a better look. It may also help to rotate the pan about halfway through to ensure the biscuits bake evenly.
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