Other
digestive biscuits
A semi-sweet British biscuit of wheat flour, wholemeal flour, sugar, fat, and malt extract, baked until short and dry.
Origin
Developed in Britain in the 19th century and still a standard biscuit tin item.
Flavour
Malty, lightly sweet, and crumbly.
How to use it
Eat them with cheese or tea, or crush them with butter for a tart base.
Storage
Airtight, once the packet is open, so they stay crisp.
Recipes using it
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