These are excellent ...wonderful to eat with a cup of tea. To give them a professional appearance, press the coarse side of a grater on the dough instead of pricking with a fork. I have a cylindrical meat tenderizer with sharp points that does very well too. As a gadget it is useless for meat but does make shortbread or cookies like these look very nice.
This was very similar in taste to the digestive biscuits I ate as a girl in Ireland. After they cooled I added melted milk chocolate on the tops.With chocolate ,they are called "chocolate goldgrain.
I luv, luv, luv digestives, but where I live you cant get them in the stores. :( Thats why I was thrilled to find and try this recipe. I must say the end result really tastes like the real deal eventhough the texture is not entirely right. Its too solid somehow. Nevertheless I really enjoyed these and will be making them again. Following PrimQuilter's suggestion, I too shaped the dough into a log and cut slices from it after cooling it in the fridge. That way the dough was very easy to work with. THANKS SO MUCH for sharing this lovely recipe with us, Amanda! Made and reviewed while virtually visiting Great Britain in Octobre 09.
These are wonderful! Instead of rolling out the dough, I shaped it into a 2.5" tube, wrapped in plastic and chillled. Sliced off with a sharp knife and baked. Not as crumbly as McVittes but I love them anyway! Thanks Amanda2 for a recipe that will be made often.