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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:  Migas de galleta integral (Spanish)
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, Baguettes, Boston Brown Bread, Bread Crumbs, Bread Improvers, Damper Dogs, Flat Breads, French Bread Law (1993), French Breads, Kalach Bread, Kalakukko Bread, Koulouri, Limpa Bread, Orindes, Pain au Froment, Pain au Levain, Pain au Son, Pain Complet, Pain d'habitant, Pain de Campagne, Pain de Mie, Pain Pavé, Pain Paysan, Pain Poilâne, Pain Viennois, Pretzels, Pullman Bread, Quick Breads, Quignon, Rusks, Sippets, Tartine, Toast, Toutons, Unleavened Bread, Utah Scones
Related Recipes
Frozen Lime Pie
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