Crushed wheat biscuits

Crushed wheat biscuits are a versatile and popular ingredient in the kitchen, especially in the preparation of desserts and bases for pies and cheesecakes. These are biscuits made from wheat flour, which have been crumbled or ground into small particles, making them easy to incorporate into various recipes.

Their origin dates back to the tradition of using dry or digestive-type biscuits, commonly used in European pastry-making, although today they are found all over the world with local variations. In Latin American cuisine, this product is frequently used to create crunchy textures and firm bases in sweet preparations.

Among their properties, their good capacity to absorb liquids and fats stands out, which allows them to form compact and homogeneous bases when mixed with butter or wet ingredients. Furthermore, they provide a mild sweet flavor and a grainy texture that contrasts with smooth creams and fillings.

Regarding synonyms, in different Latin American countries they are often called ground biscuits, crushed cookies, pulverized biscuits, or simply crumbled cookies. These terms are used interchangeably depending on the region, but they all refer to the same product of wheat biscuits reduced to small particles.