The digestive biscuit is kind of like a British version of a graham cracker—but better, say chowhounds. They’re slightly salty, and hold their crispness better than graham crackers, according to smartie, who is originally from London but now lives in Florida. “Many varieties made their pilgrimages to the USA but seem to have been swept away by the Graham wave,” says Paulustrious.

Tohono Rat thinks digestives are wonderful. “The plain ones are flexible and can go well with sweet jams and savory cheeses; they are great with a cheese and fruit board. The plain chocolate ones are addictive. Although there are other brands, McVitie’s is the best!”

smartie agrees: “Only McVitie’s bickies will do; all others are a poor imitation.”

Digestive biscuits are fantastic dunked in tea or coffee, says smartie, but you have to get the timing right or they fall in. “Maximising the tea in the biscuit without maximising the biscuit in the tea” is an art, says Paulustrious. “A few seconds too long and the biscuit ‘landslides’ into the tea.” Another perfect use for digestive biscuits: cheesecake crust. Simply mix with butter and bake blind (without filling), says Paulustrious.

shaogo has a final tip. If you don’t feel like spending $4 to $6 a box for genuine imported British digestive biscuits, check out your local Asian market. Digestive biscuits made by Chinese manufacturer Khong Guan are “delicious and a bargain at about $3.50,” says shaogo. “The packaging is similar to the British brands.”

Board Link: What do Digestives Biscuits taste like?

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