Digestive biscuits with a chocolate coating on one side are also available. The coating can consist of dark, white, or milk chocolate, although white chocolate digestives are quite rare. This was originally produced by McVitie's in 1925 as the Chocolate Homewheat Digestive. Other varieties include the basic biscuit with chocolate shavings throughout (chocolate "chips" in the biscuit mix) or a layer of caramel, mint chocolate, orange-flavoured chocolate, [22] or plain chocolate. They are manufactured at McVitie's Harlesden factory in London. [23] American travel writer Bill Bryson described the chocolate digestive as "a British masterpiece". [24] They are not without their flaws, but their low sugar content and low fiber content make them less appealing to some people. According to celebrity nutritionist Sandhya Gugnani, digestive biscuits do claim to offer some health benefits, such as high fiber and protein, that other biscuits do not. Vegan-friendly And Sugar-heavy: The Digestive Biscuit Change your plant milk: Ideally, soya milk would be the best plant milk for this vegan cookie recipe but if you don't like/want it you can substitute it for something like almond milk, oat milk and so on. Bell, Jacob, ed. (1857–1858). The Pharmaceutical journal and Transactions. Vol.XVII. John Churchill. pp.276–277. The Parisian white bread is prepared with the finest flour (1re marque), which does not contain any bran. If 100 parts wheat yield 70 parts of this flour, the remainder will consist of 10 parts bran and 20 parts coarse brown meal, this latter consisting of 3 parts fine bran and 17 parts white flour. See how chocolate digestives are made at a London biscuit factory". Time Out . Retrieved 16 August 2022.

a b "National Biscuit Day: a chequered history of McVitie's Digestives". The Telegraph . Retrieved 20 August 2022. Huntley and Palmers, a rival bakery, launched its own digestive biscuit in 1876 Percy A. Amos (1912). Processes of flour manufacture. Longman, Green, and Co. p.14. By allowing the germ and all but the outer, coarser layers of broad bran to mix in with the flour, we get the sweet-tasting brown meal producing the brown bread so much in favour amongst sections of the community. The Annual Museum of the British Medical Association". Pharmaceutical Journal and Transactions. Third. London. XVII: 156. 1887 . Retrieved 8 April 2011. A new competitor in this field was Paterson's Extract of Malt, exhibited by the Phoenix Chemical Works, Glasgow; the odour and flavour of this was excellent, and it is said to be rich in diastasic power. Prepared from it was exhibited a series of digestive biscuits, rusks and bread by John Montgomerie, of Glasgow. In making these part of the starch of the flour is changed by being mixed with the malt extract and water and kept for some time at a suitable temperature; the yeast being probably added to another portion of flour and water, to form dough to mix with the above before baking. These biscuits seemed to be appreciated by visitors. Messrs. Hill and Son also exhibited some malted nursery biscuits. Benger's well known digestive ferments were well displayed, together with an essence of rennet recently introduced. When it comes to chocolate digestives, most supermarkets do not bother with the hard sell. Unwisely, Asda chooses to up the ante with its promise of “golden, crunchy biscuits topped with smooth milk chocolate”. True, this biscuit has a promising bronzed tan, a strong baked wholemeal flavour and a sweetness nicely modulated by a residual salty tang. This is a punchy, heavyweight biscuit. However, the chocolate is so anonymous, so shouted down by the biscuit flavours, that you could be eating a plain digestive. It fails to fulfil its brief. 5/10 M&S, Simply milk chocolate digestives, 300g, 86p

Waitrose: Banoffee Pie". waitrose.com. Archived from the original on 3 March 2007 . Retrieved 21 March 2018.

A digestive biscuit, sometimes described as a sweet-meal biscuit, is a semi- sweet biscuit that originated in Scotland. The digestive was first developed in 1839 by two Scottish doctors to aid digestion. The term digestive is derived from the belief that they had antacid properties around the time the biscuit was first introduced due to the use of sodium bicarbonate as an ingredient. [1] Historically, some producers used diastatic malt extract to "digest" some of the starch that existed in flour prior to baking. [2] [3] In 1839, digestives were developed in the United Kingdom by two Scottish doctors to aid digestion. [5] [9] In an 1851 issue of The Lancet, London's advertising section offered brown meal digestive biscuits. [10] At the time, it was asserted that grain millers knew only of bran and endosperm. [11] After 10% of the whole grain's coarser outer-bran coat was removed, and because the innermost 70% of pure endosperm was reserved for other uses, brown meal, representing only 20% of the whole grain, remained, consisting of about 15% fine bran and 85% white flour. [12] By 1912, it was more widely known that brown meal included the germ, which lent a characteristic sweetness. [13]

Are Chocolate Digestives Vegan

Chamber's encyclopaedia: a dictionary of universal knowledge, Volume 2. J.B. Lippencott Company. 1888. p.182 . Retrieved 7 April 2011. Digestive biscuits are prepared in such a manner that they may contain diastase, the nitrogenous transforming matter of malt; but whatever quantity of this substance they may contain in the condition of dough is destroyed in the process of baking. They're tasty even if you've never had a Digestive Before. Even if you've never even heard of a Digestive biscuit, this is your chance to be introduced to greatness. Join the Digestive fan club. Thomas Wakely, ed. (31 July 1851). The Lancet[ A Journal of British and Foreign medicine, Physiology, Surgery, Chemistry, Criticism, Literature, and News]. Vol.2. London: George Churchill. pp.24(IA2)-24(IA3) . Retrieved 1 April 2011.

Digestives are round, 'wheaty' biscuits which are primarily made from whole-wheat flour. They are called Digestives due to "the belief that they had antacid properties due to the use of sodium bicarbonate when they were first developed." Why I Love These Vegan Dark Chocolate Digestives a b "Britain's top 20 biscuits ranked as Chocolate Digestives named greatest of all". Daily Mirror . Retrieved 19 August 2021. Smith, Andrew (2013). The Oxford encyclopedia of food and drink in America. New York, NY: Oxford University Press. p.168. ISBN 978-0-19-973496-2 . Retrieved 28 December 2013. Digestive biscuits, semi-sweet and made with brown meal, can no longer be made under that name in the United States, but the English version is widely available. In the UK, biscuits are a staple, but how suitable are they for vegans and those trying to reduce their sugar intake? The good news is that the original digestives are vegan, allowing plant-based diets to continue to enjoy the nation’s best-loved biscuit. Despite this, the dark chocolate digestives are not vegan because they contain butter oil, which is used to prevent chocolate bloom rather than taste. The original digestives are vegan, which means that your dunking of the nation’s favorite biscuit will continue. While McVities sells dark chocolate digestives, they are not vegan because they contain butter oil, which is likely to keep chocolate from blooming rather than taste. Mcvitie’s: Bringing Smiles To Faces For 180+ Yearsa b "United Biscuits — McVitie's Brand History". Archived from the original on 15 February 2015. [ citation needed]