Vegan Chocolate-Covered Digestive Biscuits

Ingredients

• 4 1/2 ounces all-purpose flour
• 2 ounces whole wheat flour, plus more for dusting
• 2 1/4 ounces quick-toasted sugar
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or use the same weight
• 4 ounces refined coconut oil, solid and cool
• 3/4 ounce water
• 9 ounces roughly chopped vegan chocolate

Directions

1. Prepare the dough: Set an oven rack in the lower-middle spot, then heat the oven to 350 degrees F (177 degrees C). In a food processor, add the all-purpose flour and whole wheat flour, followed by the toasted sugar, cream of tartar, baking powder, baking soda, salt, and cool solid coconut oil. Run the machine until the coconut oil is worked in so thoroughly that the mixture looks like a fine, powdery meal. Pour in the water, then pulse until the dough is moist and crumbly. Tip it out onto a surface with no flour and knead it together into a ball.
2. Roll and bake the biscuits: Flour your work surface generously, then roll the dough to a thickness just under 1/4 inch (4.7mm), adding more flour as needed so it does not stick. Brush off any extra flour with a pastry brush, and use a docking tool for decoration if you like. Stamp out 2 3/4-inch circles and move them to a parchment-lined half sheet pan. Press the scraps back together, knead briefly, roll again, and cut the rest the same way.
3. Bake the biscuits for about 22 minutes, until they feel firm and dry on top while still staying fairly pale. Leave them to cool right on the sheet pan, then proceed with the chocolate, or place them in an airtight container and hold at room temperature for up to 3 days.
4. Temper the chocolate: Use one of the tempering methods described here to temper the chocolate.
5. Coat the biscuits: Work with only 2 or 3 biscuits at once. Spoon a generous 1/2 tablespoon, or just over 1/4 ounce, of chocolate onto each biscuit, then spread it evenly over the top. When the chocolate begins to set and thicken, lightly tap the surface with the tines of a fork to make a rippled design. Continue the same way with the remaining biscuits and chocolate. Before any leftover chocolate sets, store the extra as directed here. Serve the biscuits right away, preferably with hot tea, and keep the rest in an airtight container at room temperature for up to 3 weeks.