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  Preheat oven to 380°F (190°C) and line a large baking tray with parchment paper.
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  Add the oats to a food processor and process until they have a course flour like consistency.
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  Then add the spelt flour, sugar, salt, and baking powder and pulse a couple of times to combine.
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  Add the coconut oil. Pulse until combined and sandy looking.
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  Gradually add the milk a little at a time until the dough looks like wet sand and will come together when you squeeze it in your hand. I usually use 6 tablespoons, but this will vary slightly depending on the brand of flour used and humidity.
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  Dust a clean, dry work surface with some flour then transfer the dough to the floured surface. Pat into a ball with your hands then lightly sprinkle the top with a bit more flour.
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  Roll out the dough to about ¼ inch thick, sprinkling with a little more flour as needed, and use cookie cutters to cut into rounds. If you don't have cookie cutters, the top of a mason jar does a great job. Keep rerolling and cutting the offcuts until it's all used up. I get 18 with a 3-inch round cookie cutter.
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  Place on the lined baking tray. They don't spread much, so you don't need to leave a lot of room around each one.
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  Bake for about 15 to 16 minutes or until just starting to turn golden brown on the edges and bottom. They will still have a very slight give in the middle if you push with a finger. As they cool, they will crisp up.
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  Transfer to a wire rack and leave to cool completely. Digestives aren't at their best when warm, in fact their texture and flavour improves from the second day onwards.

If topping with chocolate

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  Once the biscuits are completely cool, very gently melt the chocolate with the coconut oil in a small bowl over simmering hot water, or in very short bursts in a microwave. Stir really well to combine.
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  Working with just one biscuit at a time, put a small dollop of melted chocolate on the top of the biscuit and spread carefully with the back of a spoon or a spatula to cover the top surface area. Leave to set before enjoying.