Digestive biscuits

Digestive biscuits are a type of semi-sweet cookie, with a crunchy and slightly crumbly texture, made primarily with whole wheat flour and oats. Originally developed in the 19th century in the United Kingdom, these biscuits were created with the intention of aiding digestion, thanks to their fiber content and the absence of heavily processed ingredients.

In cooking, digestive biscuits are frequently used as a base for desserts, especially in the preparation of pies and cheesecakes, due to their mild flavor and their ability to form a firm structure when mixed with melted butter. They can also be eaten alone as a healthy snack or accompanied with tea or coffee.

Properties: They are a moderate source of dietary fiber, which contributes to good digestion, and provide slow-absorption carbohydrates that offer sustained energy. Although they contain sugar, they usually have a lower percentage than other sweet cookies. Their composition also includes fats that can be of vegetable origin, and a low sodium content.

In different regions of Latin America, digestive biscuits may be known by different names such as whole wheat cookies or oatmeal cookies, although "digestive biscuits" is the most common and recognized term in culinary recipes.