It would not be too outlandish to say that biscuits are one of Great Britain’s favourite snack foods. Whether dunked in tea, coated in chocolate, or paired with cheese, this ancient treat has stood the test of time in many delicious forms.
Their versatility, long shelf life, and portability make them the perfect on-the-go snack. From fuelling the British Navy to sustaining Alexander the Great (allegedly), biscuits have played an undeniable role in history—and no Christmas would be complete without them.
Savoury or sweet
From crisp biscuits with a snap, to short, crumbly melt in the mouth biscuits and soft and moist cookies, sweet biscuits can be enjoyed as a treat, accompaniment or snack. Biscuits are often packed with ingredients such as nuts or dried fruits and can also be used to sandwich a creamy filling or covered in a coating such as chocolate.
Savoury biscuits, such as crackers and crispbreads are typically relatively bland in flavour which makes them great for topping with things like cheese and deli meats, or for enjoying with dips.
With the increase in snacking these biscuits can easily be flavoured or seasoned, so are great to eat even on their own. Salt, herbs, seeds and cheese are just a few of the flavours to be found. These can be added to the biscuit dough or sprinkled on top before baking.
Using high-quality ingredients to craft healthy and tasty biscuits
Over the last decade, as consumers have become more health conscious, the popularity of healthy snacks has risen leading to new products hitting the market and usual formulations being adopted to increase health benefits.
For biscuits, small changes to recipes can impact overall health claims. For example, switching either totally or partially to wholemeal flours such as spelt or rye can give a significant improvement in fibre content. This is due to wholegrains containing the two main types of fibre, insoluble, soluble and resistant starch. Kibbled and flaked wholegrains add texture and flavour as well as fibre.
With lots of biscuit recipes using oat flakes because they are nutritious and flavoursome, other flaked grains such as barley, wheat or spelt flakes can make a great alternative.
If you're looking to enhance the sweetness, colour, or flavour complexity of a biscuit, malt flours can be a great addition. They can also help lower overall sugar content and manage costs by reducing the need for expensive ingredients like cocoa by adding sweetness.
We have seen a significant increase in the use of chickpea flour and pulses in bread and baked goods recently, but they can also make an interesting addition to biscuits. Chickpea flour can be a great substitute for wheat flour in recipes. It’s lower in carbohydrates, higher in protein and fibre and packed full of vitamins and minerals.
Finally, don’t underestimate seeds. They may be small, but they are one superfood that packs a punch. Brown and golden linseed, sunflower, poppy, pumpkin and chia seeds are all fibre heavyweights of the seed world. As well as enhancing nutrition, they give a good visual appeal and add a nutty flavour.
With our extensive range of products, many of which are grown on our farm, The Mead, our in-house NPD team can create a bespoke blend for use in your finished product.
Get in touch to find out how we can supply you with high-quality ingredients and develop new product ranges.