When it's damp and dismal outside (as it was yesterday) and the biscuit tin is empty inside (yesterday again), there's only one thing to do. Bake a batch of chocolate digestives.
I used the recipe from here but, being an Imperial measures girl, I've converted it (you're welcome) and given the amounts to make 10 or so biscuits.
These are not the same as McVitie's digestives. They're less sweet, chunkier, chewier, more substantial and I prefer them.
Preheat your oven to 180C/160C fan/gas 4 and line a baking tray with parchment.
Mix together 3ozs (85g) wholemeal flour and 3ozs (85g) porridge oats.
Stir in 1/4 tsp bicarbonate of soda, 1 oz (28g) soft brown sugar and a pinch of salt.
Rub in 21/2 ozs (75g) margarine (or butter if you prefer) until the mixture resembles breadcrumbs.
Add 1 tbsp or just enough milk to bring the mixture together.
Roll out on a lightly floured board to about 1/4 inch thickness and cut into 10 rounds with a plain 21/2 inch cutter.
Place the biscuits on the baking tray (they don't tend to spread so can be quite close together) and prick each lightly with a fork.
Bake in the centre of the oven for about 12-15 minutes until golden in colour then carefully transfer to a rack to cool.
Whist the biscuits are cooling, melt 3/4 of a bar of 70% chocolate (or milk chocolate if you prefer) in a small bowl or container.
Flip the cooled biscuits so that their unpricked, flat sides are uppermost and generously coat each one with melted chocolate. Use a fork to create a pattern of your choice.
Lick what's left of the melted chocolate in the container (and check in the mirror before answering the door).
Allow the chocolate to set on the biscuits before diving in or storing in an airtight tin.
And that's it.
Bob's your mum's brother.