British digestive biscuits
Holy Molar, the newest record from British chamber-pop group Félix, has been in regular rotation since my editor recommended them to me a few weeks ago. Frontwoman Lucinda Chua reminds me of a mix of early Cat Power, a mellowed-out Regina Spektor, and the 2006 solo album from Casey Dienel (of White Hinterland). The piano-backed songs are sad, pretty and simple (“Friday night is the worst night to be alive,” Chua sings on “Oh Thee 73”). The last track is called “Little Biscuit,” so I made digestive biscuits, a type of not-too-sweet British cookie that I admittedly am not particularly familiar with, but I went with those instead of American-style biscuits because of the band’s roots. However, digestives actually ended up being more fitting for other reasons: Of course there’s the album’s name, which is a line from a couple of its songs, and digestives require a little more work from one’s teeth than buttermilk biscuits. But digestive biscuits — which, not surprisingly, were first created as a digestive aid, also reminded me of “Hate Song,” which starts with the line “Why is there so much bad stuff inside of you?” This might be stretching it a bit, but songwriting can also be a way to cleanse yourself of the “bad stuff” built up inside. Anyway, I’m not sure how authentic these are, but they were tasty — a bit like oatmeal cookies with a smoother texture.
Adapted from Home Cooking Adventure. Makes about 15-20 small cookies.
1/3 cup + 1/4 cup whole wheat flour
1/3 cup + 1 tablespoon rolled oats, pulsed in a food processor until broken into small pieces
1/4 cup raw sugar
1 teaspoon baking powder
3 tablespoons dried cranberries, chopped
A pinch of salt
1/3 cup + 1 tablespoon butter, at room temperature
2 tablespoons milk
1/2 teaspoon cinnamon
1/2 teaspoon ginger
Combine all dry ingredients.
• Stir in the butter until the mixture is crumbly. Then add the milk and mix until it becomes a dough.
• Roll into a two-inch-thick log and let chill in the fridge for about an hour, then slice into 1/4-1/2-inch-thick pieces OR (what I did) roll into one-inch balls, then flatten them. Lay out on a parchment- or silicone-mat-lined baking sheet and bake at 350 degrees Fahrenheit for about 15, or until slightly browned around the edges.
3 thoughts on “Digestive Biscuits (Inspired by Félix)”
What a delightful tribute!
I am off to get some dried cranberries as soon as I have finished typing.
These look and sound lovely, so I’m not being rude… but I’m British and these are definitely not digestive biscuits! Digestive biscuits don’t have fruit in them and the texture is completely smooth, no bits whatsoever.
Hi there — I definitely know the kind of digestives you’re talking about, although I didn’t find a good recipe for them when I was looking. However I did find others (like the one linked above that I borrowed this recipe from) that seemed like more of an oatmeal cookie and were a different texture, but they still called them digestives; so maybe that was incorrect? And of course I don’t know any better because I haven’t had the real thing – so thanks for clearing that up!