Red Fife Digestive Biscuits

Food has always played an enormous and vital role in the history and development of Canada as a nation. The task of making everything from scratch is not a small endeavor by any means. Even the seemingly simple act of baking biscuits in the early days of our country was far from easy. Every ingredient, from flour to sugar, required significant effort; the grain had to be meticulously hand-ground into flour long before any baked goods could even be considered. In those old days, the preparation and cooking of food were not just time-consuming—they were absolutely essential and life-sustaining work that formed the backbone of communities. Nowadays, we are fortunate to benefit from modern conveniences such as electricity and various kitchen equipment readily available at our disposal. We owe a great deal of gratitude to our ancestors for their efforts in making these necessities accessible to most of us in the world today. It’s crucial to remember that many men and women who came before us did not have the same advantages that we enjoy. I find myself grateful to all the past generations who contributed to shaping the world we live in today.

Red Fife wheat, Experimental Farm.

Existing plaque: Lang Pioneer Museum at 104 Lang Road, Keene, Ontario

The Digestive Biscuits recipe I’m about to share is simple, healthy, and high in fiber. It uses Red Fife whole wheat flour, a type of wheat that has been around since 1842. The University of British Columbia notes that Red Fife is the oldest and most well-known wheat grown in Canada. Many articles and chefs praise its appealing qualities: the chewy texture, deep golden colour when baked, and flavorful bran that adds depth and nuttiness. This famous wheat was first cultivated by Ontario farmer David Fife, who was born in Kincardine, Scotland, in 1805. After his family immigrated to Otonabee Township in Peterborough County, Upper Canada, in 1820, he began farming. Notably, Fife received some grains from his friend Will Struthers in Glasgow, who acquired them from Gdansk in Poland, contributing to the rich heritage of this beloved Canadian grain.

Red Fife Digestive Biscuits Recipe:

By Zosia Culinary Adventures | Date: April 05, 2025

Preparation Time: 15 minutes

Cook Time: 8-10 minutes

Yield: 38

Ingredients:

• 240 g Red Fife whole wheat flour from Arva Mills

• 120 g unsalted cold butter, cubed

• 100 g rolled oats

• 70 g brown sugar

• 1/3 tsp sea salt

• 1/2 tsp baking powder

• 1 large egg (or 50 g)

• 2 tablespoons 10% cream (or 20 g)

Instructions:

1. Preheat the oven to 400ºF or 204ºC. Line the baking sheet with parchment paper.

2. Mix the cold butter into the flour using a pastry cutter until the flour mixture resembles coarse crumbs.

3. Stir in the oats, sugar, salt and baking powder.

4. Beat the egg together with the cream until well combined, and then pour it into the flour mixture, stirring thoroughly to create a stiff dough.

5. On a lightly floured table, roll out the dough to a thickness of approximately 3 mm, and then carefully cut it into circles that measure 5 cm or 2 inches in diameter. After shaping the dough, prick each biscuit all over with a fork to create small holes.

6. Bake for a duration of 8 to 10 minutes, or until the cookies are lightly browned. Once baked, allow them to cool completely on a wire rack. When they have cooled, store them in an airtight cookie jar,

Nutrition Facts per One Cookie

Calories 257| Fat 25.3 g \ Saturated Fat 16 g\ Cholesterol 84 mg\ Sodium 7 mg\ Total Carbohydrate 7.1 g\ Dietary Fiber 1.0 g\

Total Sugars 1.9 g\ Protein 1.5 g \ Vitamin D 0 mcg\ Calcium 9 mg\ Iron 0 mg\ Potassium 38 mg

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