Cookbook:Digestive Biscuit
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
The digestive biscuit, also called wholemeal biscuit, is a type of biscuit (UK) or cookie (US) originating in the United Kingdom.[1]
Characteristics
editDigestives, at their most basic, are light brown in color, with a mild nutty flavor and crisp, crumbly texture.[1][2] They typically use whole wheat flour,[1][3][2] which contributes to their heartiness and flavor. Some brands may sell digestives with additional components, like chocolate or caramel coatings.
Use
editDigestives are very popular in the United Kingdom, where they may be eaten on their own or used as an ingredient in other food preparations. They are commonly eaten with tea,[3] ground to crumbs for use in desserts, or made into tiffin.
Substitution
editIf you can't get your hands on digestives, graham crackers make a reasonable substitute,[3] especially if using them only for crumbs.
Recipes
editReferences
edit- ↑ a b c Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b "Digestive Biscuits: A Global Taste Adventure". Biscuit people. 2022-05-15. Retrieved 2024-06-07.
- ↑ a b c Lee, Dennis (2022-12-06). "Americans Don't Understand Digestive Biscuits". The Takeout. Retrieved 2024-06-07.