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biscuit

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in New Zealand a baked product can be defined as a biscuit if it has a cereal base, such as wheat, oat, barley or rye, of at least 60%, and a low moisture content of 1-5%, excluding any moisture in fillings or icings. It usually has a higher fat content than other baked products, a longer shelf life and a higher energy density. Same product as the American cookie. In the USA, the term biscuit refers to what is known as a scone in New Zealand.

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