Digestive Biscuit

One of the most common issues people face when cooking with digestive biscuits is getting the right texture when using them for dessert bases. They need to be crushed to the right consistency - not too chunky and not too fine, to form a firm base for things like cheesecakes and tarts. Over-blending them could create a paste-like texture, which won't provide the desired crunchy base, and large chunks may not stick together well, causing the base to fall apart. Another aspect people struggle with is figuring out how much butter to use to bind them for crusts. Too little might not hold the crust together, while too much could make it greasy. For the best results, begin by placing the biscuits in a zip-top bag and crushing them using a rolling pin. Keeping an eye on the consistency is crucial here, aim for a uniform crumb, similar to breadcrumbs. As for butter, use melted unsalted butter and gradually add it to the crushed biscuits until it combines like wet sand. Press gently into your baking tin for a perfect crust. As a tip for those who love a little extra, consider blending in some nuts - like almonds or pistachios - with the biscuits. This not only adds to the flavor but also gives an interesting texture to your dessert. Little known fact: If you're conscious about your sugar intake, you can also choose wholemeal digestive biscuits which are slightly lower in sugar than the regular ones.