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The typical digestive biscuit contains coarse brown wheat flour (which gives it its distinctive texture and flavour), sugar, malt extract, vegetable oil, wholemeal, raising agents (usually sodium bicarbonate, tartaric acid and malic acid) and salt.he 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.
Digestive biscuits have deviated from their humble coarse-brown wheatmeal beginnings, and you can find them in chocolate, original and reduced-fat varieties. Regular digestive biscuits consist of coarse wholemeal wheat flour, with enough added salt and sugar to put them in the semi-sweet category of baked goods.