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Where North American recipes will often turn to Graham cracker crumbs to use as a base for pies and cakes, recipes in the UK, Australia and New Zealand will call instead for Digestive Biscuit Crumbs.

Cooking Tips
To make crumbs, whiz in food processor or place between two sheets of waxed-paper or put in freezer bag and crush by rolling a rolling pin over them

Substitutes
Graham Cracker Crumbs. Not the same thing, and sweeter, but will do just as nice a job for pie crusts, cake bases, etc.

Equivalents
5 Digestive Biscuits = 2 1/2 oz = 75 g = 2/3 cup crumbs
7 - 8 Digestive Biscuits = 3 1/2 oz = 100 g = 1 cup crumbs

Also called:

See Also:

Digestive Biscuits, Graham Wafers

Other entries for: Biscuits

Abernethy Biscuits, Bath Olivers, Beaten Biscuits, Biscuits, Crackers, Digestive Biscuit Crumbs, Digestive Biscuits, Graham Wafers

Other entries for:

Bread
Bagels, Bread Crumbs, Bread Improvers, Flat Breads, French Breads, Kalakukko Bread, Quick Breads, Quignon, Rusks, Sippets, Tartine, Toast, Unleavened Bread

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