Vegan Chocolate Covered Digestive Biscuits Recipe

Ingredients

• 4 1/2 ounces all-purpose flour (about 1 cup, spooned; 125g)
• 2 ounces whole wheat flour (about 1/3 cup; 55g), plus more for dusting
• 2 1/4 ounces quick-toasted sugar (about 1/3 cup; 60g)
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon (0.5g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or use the same weight
• 4 ounces refined coconut oil (about 2/3 cup; 113g), solid and cool
• 3/4 ounce water (about 5 1/4 teaspoons; 20g)
• 9 ounces roughly chopped vegan chocolate (about 1 1/2 cups; 285g) (see note)

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