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A digestive biscuit, sometimes described as a sweet-meal biscuit, is a semi-sweet biscuit that originated in Scotland. The 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.^[1] Historically, some producers used diastatic malt extract to "digest" some of the starch that existed in flour prior to baking.^[2][3]

Digestive biscuit

Alternative names	Wheaten, sweet-meal biscuit
Type	Biscuit
Place of origin	Scotland
Region or state	Forres
Main ingredients	Wheat flour, sugar, malt extract, butter (or in cheaper recipes or for vegans or those who are lactose intolerant: vegetable oil), wholemeal, leavening agents (usually sodium bicarbonate, tartaric acid and malic acid), salt
Media: Digestive biscuit

First manufactured by McVitie's in 1892 with a secret recipe developed by Sir Alexander Grant, their digestive is the best-selling biscuit in the UK.^[4] In 2009, the digestive was ranked the fourth most popular biscuit for "dunking" into tea among the British public, with the chocolate digestive (produced by McVitie's since 1925) coming in at number one.^[5] The chocolate variant from McVitie's is routinely ranked the UK's favourite snack