My fav store cookie ever since I was a whee little one has been the Turkish version of digestive cookies. They’re made by the Eti company and called “Eti Burcak“.
The crumbly buttery texture is what I’ve always been there for. Who knew I had a palate for “healthy” food even as a kid!
Ever since I educated myself on how to make digestive cookies at home I wanted to create the chocolate covered burcak that I had seen at the stores back home in Turkey.
Sure I can petition the local Turkish supermarket to export them for me, but making them at home, whenever I crave it seemed like the more scalable option.
The chocolate fudge cover here is made with chocolate and butter. You can use (plant) butter or your fav nut/seed butter to make it. Add any nutty seedy flavor you desire to your cookie!
Easy, convenient, tasty, healthy-ish, perfect as a mid day snack with some protein on the side.
So darn good. Let me know if you give this one a try!
Small-batch Chocolate Covered Digestive Cookies
Ingredients
- 1/2 cup flour (60 g) gf all purpose if desired
- 1/4 tsp baking powder
- pinch of salt
- 2 tbsp (plant) butter softened (28 g) sub nut/seed butter or even oil might work
- 3 tbsp powdered sugar (21 g) increase to 1/4 cup for a sweeter cookie
- 2-4 tsp any milk (15 g) I used 3 tsp (1 tbsp) unsweetened almond milk
Chocolate fudge coating
- 2 tbsp chocolate chips (28 g)
- 1 tsp (plant) butter (5 g) sub nut/seed butter
Instructions
- Preheat oven to 350F and line a cookie sheet with parchment.
- In a medium bowl whisk together flour, baking powder, salt.
- Using a fork (or pastry cutter) cut the softened butter into your flour mixture until a crumbly mix is formed.
- Stir in powder sugar and add enough milk 1 tsp at a time and stir to combine a stiff non-sticky dough.
- On a lightly floured surface knead this a couple of times to make it smooth.
- At this point you can shape the cookies by hand, first making a ball and then flattening on parchment. Alternatively, roll the dough out less than 1/4 inch thick and cut out cookies, and repeat until no dough remains.
- I got 10 cookies this way.
- Prick the cookies with a fork to give them that ICONIC look.
- Bake cookies 15-20 minutes until slightly browned (they continue to cook on the cookie sheet out of the oven so don't overcook them). Let cool completely.
- Add chocolate and butter into a bowl and microwave 30 sec at a time and stir until all chocolate is melted. Decorate your cookies with 1/2 tsp of the chocolate each, and let it set in the fridge or freezer. Enjoy!
Great recipe!
Hi Jennie! thank you so much for leaving a rating! keep me posted š
xJeXWEHFsqCVSKdT
hDTdXmoYkiuKn
thank you for the recipe!
VjcCYEpKv