Milk Chocolate ‘Digestive’ Biscuits

As home bakers with no formal training, most of our recipes are as a result of trying a bit of this and a bit of that. I came across a book called Ratio by Michael Ruhlman in which he says, ‘When you know a culinary ratio, it’s not like knowing a single recipe, it’s like instantly knowing a thousand.’ His ratio for a basic cookie dough is one part sugar: two parts fat: three parts flour. I loved the i