McVitie's Digestive biscuit has a distinctive texture and flavor because it is made with coarse brown wheat flour and other ingredients. McVitie's Digestive biscuits are mostly crisp and crunchy, with no softness. It is a semi-sweet biscuit that originated in Scotland, and is popular worldwide.
Preparation and use
Digestive biscuits are frequently eaten with koko/ogi, rice porridge, Chocolate milk, tea or coffee. Digestives are also popular in dessert preparation for making into bases for cheesecakes and similar desserts.
Recipes, meals, and how this is usually eaten
Milo drink with McVite’s digestive biscuits
Koko/ogi with McVite’s digestive biscuits
Tea or coffee with McVite’s digestive biscuits
History, social and cultural relevance
Digestive was first developed in 1839 by two Scottish doctors to aid digestion. The term "digestive" is derived from the belief that they had antacid properties due to the use of sodium bicarbonate when they were first developed. Historically, some producers used diastatic malt extract to "digest" some of the starch that existed in flour prior to baking. McVitie's digestive was first manufactured in 1892.
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