While these slightly sweet, whole-wheat crackers are a pantry staple in the US, they’re a rare find in UK supermarkets.
Fortunately, there’s a brilliant and readily available alternative that works just as well—Digestive biscuits.
Why Digestives Work So Well
Digestive biscuits and Graham Crackers share similar qualities: they’re mildly sweet, have a wheaty, crumbly texture, and are firm enough to hold shape when used as a crust. In many ways, Digestives are even better suited for UK kitchens, easily sourced, affordable, and with that familiar malty flavour that we Brits love.
Whether you're recreating an American treat or experimenting with your own twist on a classic, here’s how to make the most of Digestives as a substitute.
1. Cheesecake Bases
American recipes: Typically call for a Graham Cracker crust combined with melted butter and sugar.
UK alternative using Digestives:
Ingredients:
200g Digestive biscuits (about 13–14 biscuits)
100g unsalted butter, melted
1 tbsp caster sugar (optional)
Method:
Crush the Digestives using a food processor or rolling pin, mix with melted butter (and sugar if using), and press into a lined tin. Chill before adding the cheesecake filling.
Top tip: Digestives are slightly sweeter and more buttery than Graham Crackers, so you might find you can skip the extra sugar entirely.
2. S’mores
That quintessential American campfire treat—roasted marshmallows and chocolate sandwiched between two Graham Crackers—can absolutely be recreated in the UK.
UK swap: Use two Digestive biscuits as your base. Sandwich a toasted marshmallow and square of milk chocolate (or classic Cadbury’s) between them. The biscuit’s sturdiness and malty flavour make them ideal for holding up to melted fillings.
Extra idea: Try chocolate-covered Digestives for an extra indulgent twist.
3. Pie Crusts (e.g., Key Lime Pie or S’mores Pie)
Digestives are brilliant for pressed pie crusts, just like their American cousin.
Use the same ratio:
For every 200g of crushed Digestives, add about 100g melted butter. Press into a pie tin and bake for 8–10 minutes at 180°C (160°C fan) before filling.
Tip: You can add crushed nuts, a bit of cinnamon, or a pinch of salt for a flavour boost.
4. Baking Bars and Traybakes
Bars like American-style lemon bars or peanut butter squares often use Graham Cracker crumbs for the base. Simply substitute Digestives in equal measure by weight.
They offer the same structural integrity with a slightly richer flavour, making them an excellent base for layered bars.
5. Icebox Cakes and No-Bake Layers
Icebox cakes are layered desserts made with whipped cream and biscuits that soften over time in the fridge.
Digestive biscuits absorb moisture beautifully while holding their shape, making them ideal for this purpose. Layer with flavoured cream, mascarpone, or fruit compote and chill overnight.
Final Thoughts
While Graham Crackers might be elusive in the UK, Digestive biscuits offer an easy, flavourful, and accessible swap for nearly every American recipe. Whether you're crafting a rich cheesecake, toasting s’mores, or whipping up a quick pie, these humble biscuits more than rise to the occasion.
So next time an American recipe calls for Graham Crackers, there’s no need to head online or to a specialist import shop—just reach for a pack of Digestives and carry on baking.
Have you used Digestives in a classic American dish? Share your tips and tweaks in the comments or tag us on Instagram @thatsfoodanddrink!