• Preheat Oven and Prepare Baking Sheet: Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
• Mix Dry Ingredients: In a large mixing bowl, whisk together the freshly milled soft white wheat flour and salt.
• Incorporate Butter: Add the cold, cubed butter to the flour mixture. Use your fingertips or a pastry blender to rub the butter into the flour until the mixture resembles coarse crumbs. Alternatively, pulse in a food processor until you achieve the desired texture.
• Add Liquids: Mix the honey vanilla extract into the milk and then add to the dough until evenly distributed throughout the mixture. The texture will be sticky but should start to come together. The dough will be fairly stiff but pliable.
• Roll and Cut the Dough: Lightly flour your work surface and roll out the dough to approximately 5mm (1/4 inch) thickness. Use a round biscuit cutter (about 7.5cm or 3 inches in diameter) to cut out the biscuits. Gather and re-roll the scraps to make more biscuits.
• Bake: Place the cut-out biscuits on the prepared baking sheet, spacing them slightly apart. Use a docking tool to create holes. You can also use a fork or toothpick. Bake in the preheated oven for 12-15 minutes, or until lightly golden and firm to the touch.

  Optional: You can refrigerate the cookies before baking for 30 minutes and up to 2 hours to give a better texture.
• Cool: Allow the biscuits to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

To Temper Chocolate

• Ingredients: 200g (about 7 ounces) high-quality dark or milk chocolate, according to preference.
• Chop the Chocolate: Finely chop the chocolate to ensure it melts evenly.
• Tempering Process: Set aside one-third of the chocolate as “seed” chocolate.
• Melt the remaining two-thirds gently over a double boiler (a heatproof bowl set over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl) until it reaches 48°C (118°F) for dark chocolate or 45°C (113°F) for milk chocolate. Remove from heat.
• Add the “seed” chocolate to the melted chocolate, stirring constantly until the temperature cools to 32°C (90°F) for dark chocolate or 30°C (86°F) for milk chocolate. This process introduces stable cocoa butter crystals, ensuring a shiny finish and a firm snap.
• Spoon a dollop of tempered chocolate onto each cooled digestive biscuit. Use a fork to gently spread the chocolate and create wavy textures on top.

  Allow the chocolate to set at room temperature or in a cool, dry place. The tempered chocolate will harden with a glossy finish and crisp snap.

Melted Chocolate (No Tempering — Simpler, Duller, Softer Texture)

• Ingredients: 200g (about 7 ounces) high-quality dark or milk chocolate, according to preference.
• Melt the Chocolate: Chop the chocolate and melt it gently in a heatproof bowl over a pot of simmering water (double boiler) or in short bursts in the microwave, stirring between each burst until smooth.
• Spoon a dollop of the melted chocolate onto each digestive biscuit. Use a fork to spread the chocolate, creating a wavy texture on the surface.

  Let the chocolate set at room temperature or place the biscuits in the refrigerator to speed up the setting process. This method results in a softer chocolate coating that may melt more easily at warm temperatures.