Digestive biscuits
Crumbly wheat biscuits, often made with some wholemeal flour, suitable for crushing into dessert bases and coatings.
What it offers and why to use it
Crumbly wheat biscuits, often made with some wholemeal flour, suitable for crushing into dessert bases and coatings. Crush finely for dessert bases or a sweet coating; they brown faster than plain breadcrumbs.
Sweet, toasted and slightly wheaty.
From shopping to cooking
Choose
Choose plain biscuits without chocolate when the recipe asks for crumbs; check sugar, fat and allergens.
Store
Store airtight in a dry cupboard after opening to keep them crisp.
Prepare
Crush finely for dessert bases or a sweet coating; they brown faster than plain breadcrumbs.
How to make the most of it
Good pairings
Chocolate, cream cheese and fruit.
How to substitute it
Plain sweet biscuits change sweetness and fat content.
Recipes with digestive biscuits
Banoffee tart with homemade toffee and cream
Easy Includes 1 h 20 min chilling
Air-fryer chocolate croquettes
Air fryer
Rice pudding cake
Easy Includes 6 h–8 h chilling
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