« Back to Glossary Index
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.
« Back to Glossary Index