Chocolate Digestives: Not Really a Cookie, Because It’s Good for You.
This may look like a yummy chocolatey cookie–but it is actually much, much more. It is a digestive biscuit–a not-very-sweet, bran- and whole-wheat-filled, baking-soda-leavened cookie which is very, very good for you and your digestion.* I love digestives, which we buy by the dozens as Hobnobs. But when I can’t get to Spokane to buy Hobnobs (and ginger preserve and ras-al-hanout and sherbet lemons and Pocky), I make them here at home. They make a virtuous snack.
That said, I’ll also confess that I stooped to putting a small container of raw chocolate chip cookie dough and a spoon in Little Sunshine’s lunch today: a shameless bid for her affection which (barely) offset the deep offense of sending her back to junior high. My stock is not high these days.
*Either owing to the baking soda, which serves as an antacid, or owing to the fiber, in which case “digestion” is an euphemism for another bodily function with which the British are notoriously obsessed.
Chocolate Digestives (adapted from The Winnie-the-Pooh Teatime Cookbook)
1 cup all-purpose flour
1.5 cups whole-wheat flour
1/4 cup bran
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1/2 cup butter, chilled
1 egg, beaten
1/2 cup water
6 ounces semi-sweet chocolate (for melting)
Mix flours, bran, baking powder, baking soda, salt, and sugar. Cut in butter until mixture resembles coarse cornmeal. Add egg and water and mix thoroughly.
Roll out to 1/8 inch thickness and cut into 2″ rounds. Bake at 350 F for 8-10 minutes, or until golden brown. Cool thoroughly.
Melt chocolate and spread thinly over cooled cookies.