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A digestive biscuit, sometimes described as a sweet-meal biscuit, is a semi-sweet biscuit that originated in Scotland. The digestive was first developed in 1839 by two doctors to aid digestion. The digestive was first developed in 1839 by two doctors to aid digestion.
The Abernethy biscuit was invented by surgeon John Abernethy in the 18th century as a digestive improver. [1] Abernethy believed that most diseases were due to disorders in digestion. The Abernethy biscuit is a type of digestive biscuit, a baked good originally designed to be eaten as a support to proper digestion. [2]
Abernethy believed that a variety of diseases originated in a disordered state of the digestive organs, and that treating underlying maldigestion and dyspepsia was essential to restoring health. [10] He invented, or at least gave his name to, a digestive biscuit called the Abernethy biscuit that he promoted from about 1829 until his death. [11]
Swiss traditional hard spice biscuit made of honey, almonds, candied peel, and Kirsch. The dough is cut into rectangles while it is still hot and a sugar glaze is then added on top. Bath Oliver: United Kingdom (Bath, England) Hard dry biscuit made from flour, butter, yeast and milk and often eaten with cheese.
They are usually sweet and may be made with sugar, chocolate, icing, jam, ginger, or cinnamon. They can also be savoury, similar to crackers. Types of biscuit include biscotti, sandwich biscuits, digestive biscuits, ginger biscuits, shortbread biscuits, chocolate chip cookies, chocolate-coated marshmallow treats, Anzac biscuits, and speculaas.
"St. Dalfour fruit spreads are fruit-forward and made of 100% fruit ingredients," says Jorie Walker MS, RD, LD. Of the 9 grams of sugar, 5 of them are added from the addition of fruit juice.
It is the UK's most popular biscuit to dunk into tea. [25] McVitie & Price's first major biscuit was the McVitie's digestive, created in 1892 by a new young employee at the company named Sir Alexander Grant. [26] The biscuit was given its name because it was thought that its high baking soda content served as an aid to food digestion.
In Indonesia they also have a rare and expensive coffee made from beans that have passed through the digestive system of a civet cat. I didn’t try it, but maybe I should’ve.