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Click here to see how these treats are made.
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These are our take on the classic British digestive biscuit.
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We added chocolate to highlight the richness of the oats, and hazelnuts for texture and crunch.
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We love that they aren't too sweet, making them the perfect match for afternoon tea.
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Baking them in muffin tins gives them a gorgeous tea-cake shape, but they're also delicious as drop cookies.
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Preheat oven to 350 degrees F. Line 2 mini muffin tins with mini muffin liners, or set out 20 mini muffin liners on a baking sheet.
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Lightly spray liners with nonstick spray and sprinkle the hazelnuts into the bottom of each muffin liner.
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Whisk the flour, cocoa, wheat germ, oats, spices and salt together in a medium bowl.
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With an electric mixer on medium speed, beat the butter and sugar in another bowl until combined, about 2 minutes.
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Add the egg yolks and beat together.
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Add dry ingredients and mix until just combined.
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Scoop a tablespoon of dough (about 3/4 ounce) into the mini muffin tins or liners, on top of the nuts.
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(Alternatively, drop heaping tablespoons of the dough onto a parchment-lined baking sheet and top with chopped nuts.)
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Bake until the cookies are cooked through and nuts are toasty, about 15 minutes (drop cookies will bake slightly faster).
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Transfer cookies to a rack to cool.
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Serve.
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Busy baker's tips: Store in an airtight container for up to a week.
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Freeze formed dough in cups for up to 1 week.
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Baked cookies can also be frozen for up to 2 weeks.
