Growing up Italian-American, pastina (you know, the adorable tiny star-shaped pasta) with a slab of butter and hefty scoop of grated Parmesan cheese was the ultimate fix when I was sick. After a full bowl of the pasta, my parents would serve me a cup of ginger ale. Although there’s no scientific proof that those foods are healing, they did make me feel loved and cared for, which is soothing in and of itself.
Nearly every culture has a comfort snack remedy that isn’t necessarily proven to make you feel 100% better, but still carries enough nostalgia that eating it feels like the perfect cure.
For many British folks—including Food Network star Robert Irvine, who was born in the United Kingdom—that snack is digestive biscuits. Parade caught up with the television personality, who remembers the treat being a “luxury” for him and his mother when he was growing up. Although “brilliantly marketed,” as Irvine puts it, the cookie isn’t necessarily a healthy food that solely aids in digestion, but instead acts as a homey treat for Brits.
“There’s so much information out there about nutrition, you couldn’t possibly package a product that is mostly flour and sugar and sell it as a health food today,” Irvine tells Parade. “But, if you grew up in the United Kingdom, [then] you’re probably going to give them to your kids because you had them as a kid—because your parents had them and their parents and grandparents had them.”
The snack’s continued popularity is a testament to the power of nostalgic foods. But what are digestive biscuits, exactly? Before we get into the nitty-gritty of what makes the snack special and the best way to eat them, let’s first explain what digestive biscuits actually are.
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What Are Digestive Biscuits?
Digestive biscuits were invented in Scotland in 1839. They’re made of flour, sugar, raising agents (like sodium bicarbonate), fats (like vegetable oil) and other added flavorings, depending on the brand. The snack, which resembles a nutty cracker, is subtly sweet and salty and fairly crumbly and crunchy. There’s really no exact American equivalent, but some digestive biscuits are similar to graham crackers.
It’s worth noting that this use of the word “biscuit” leans into the British meaning for the word, which is closer to an American cookie or cracker than an American biscuit.
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Why Do Brits Love Digestive Biscuits?
Digestive biscuits are a cultural tradition that were originally branded, as the name suggests, to aid in digestion. Irvine compared the initial marketing of the biscuits to that of granola bars—which, now, the chef considers to be “cookies masquerading as healthy food.” Digestive biscuits make a nice snack or light dessert. You can top them with butter or cheese or dunk them in your afternoon cup of tea.
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Do Digestive Biscuits Help You Digest Food?
Although once thought to help digest food, the snack’s health benefits are now debatable. When they were first developed, the fiber in the whole wheat flour and the potential antacid benefits of baking soda were touted as the digestive benefits of these snacks. However, when you look at the complete ingredients list, which usually includes sugar, fats and processed ingredients, it’s best to think of digestive biscuits as a snack or treat rather than a health food.
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Types of Digestive Biscuits You Can Buy
Irvine has a soft spot for McVitie’s milk chocolate digestives, which he says he ate from when he was a kid up until his mid-40’s. Chocolate McVitie’s have a chocolate coating on one side and a plain cracker side on the other.
Aside from the chocolate version, there are many other kinds of digestive biscuits that you can add to your cart. There are classic flavors, like the original and sugar-free, chocolate chip, caramel, orange-flavored and more. You can also opt for a lower-calorie or high-fiber version. If you’re shopping in the U.S., McVitie’s will likely be the brand you see, though you can find other brands online and in speciality stores that import British groceries.
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How To Eat Digestive Biscuits, According to Chef Robert Irvine
It’s most common to snack on these cookies in the afternoon. If you want eat them like Irvine does, just dunk them in a cup of tea. The chef prefers a simple black tea and recommends placing the tea bag in hot water for no more than 30 seconds for the perfect pairing. From there, you can dip the digestive biscuit in the tea or eat them separately on the side for a proper British snack break.
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Source:
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Chef Robert Irvine, chef, entrepreneur and the host of Food Network’s Restaurant: Impossible.
This story was originally reported by Parade on Nov 7, 2025, where it first appeared in the Food & Drink section. Add Parade as a Preferred Source by clicking here.
