Rectangular tea biscuits

The essentials

What it offers and why to use it

Dry rectangular biscuits for chilled layered cakes; piece weight varies. Layered cakes with milk, jam and white chocolate.

Flavour profile

Dry rectangular biscuits for chilled layered cakes; piece weight varies.

Practical guide

From shopping to cooking

Choose

Choose plain biscuits that retain shape when moistened.

Store

Store sealed and dry; refrigerate once used in a milk-containing cake.

Prepare

Layered cakes with milk, jam and white chocolate.

In the kitchen

How to make the most of it

Good pairings

Layered cakes with milk, jam and white chocolate.

How to substitute it

Substitution changes flavour or texture; use rectangular tea biscuits when the recipe specifies it.

Per 100 g

Nutrition information

440 kcal

Carbohydrate: 75,0 g
Protein: 7,0 g
Fat: 12,0 g
Fibre: 2,0 g

Approximate editorial estimate per 100 g of edible portion of the product. Does not replace the label or an analytical table for the specific product.

Quick facts

Season: All year round
Typical serving: Adjust the rectangular tea biscuits portion to the servings and quantities stated in each recipe.
Available formats: Weigh the edible portion and check the rectangular tea biscuits form specified in the recipe.

Allergens and precautions

Ingredients or usual composition to check: Cereals containing gluten. Check the label or the product recipe; formulations can vary. This is not a guarantee that other allergens are absent. Avoid cross-contact.