How to Use Digestive Biscuits in Place of Graham Crackers in American Recipes

If you've ever stumbled across an American recipe for s’mores, cheesecake, or pie and hit a wall at the mention of Graham Crackers, you’re not alone. 

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!

Why You Should Consider Swapping Your Regular Crackers for Rice Cakes

Let’s be honest – crackers are a cupboard staple. They're the go-to base for cheese, the trusty companion to hummus, and an easy snack to grab when you’re peckish. But have you ever thought about swapping them out for something a little lighter, a little crunchier, and possibly a little better for you? Enter: the humble rice cake.

1. Lighter on Calories (but still satisfying)

Crackers can be surprisingly calorie-dense, especially the buttery or flavoured varieties. Rice cakes, on the other hand, tend to be much lighter – both in texture and calories. A single rice cake typically clocks in at around 30-40 calories, depending on the brand. That means you can enjoy a couple without tipping the scales, making them a great option if you're watching your intake.

2. Gluten-Free Friendly

Many rice cakes are naturally gluten-free, as they're made from puffed rice and nothing else. This makes them an easy swap for anyone with gluten intolerance or coeliac disease. While there are gluten-free crackers on the market, they can be pricey and not always easy to find.

3. A Blank Canvas for Toppings

Think rice cakes are boring? Think again. Their neutral flavour actually works in their favour – they’re the perfect blank slate for whatever you're craving. Sweet or savoury, you can pile on nut butter and banana, avocado and chilli flakes, cottage cheese and tomatoes – the options are endless. You get full control over the flavour and nutrition.

4. Less Processed Ingredients

A lot of standard crackers come with a long list of ingredients – preservatives, oils, sugars, and additives you may not recognise. Plain rice cakes tend to be just that – rice. And maybe a bit of salt if you go for the salted version. If you're trying to clean up your diet or cut down on ultra-processed foods, this is an easy switch to make.

5. Better for Portion Control

Let’s be real – it’s far too easy to demolish half a packet of crackers without noticing. Rice cakes, with their size and crunch, slow you down a bit. They’re also easy to portion – one or two and you’re likely satisfied, especially when topped well.

6. Kid-Friendly (and surprisingly versatile)

They’re also a great snack option for kids. You can make rice cakes fun with spreads and toppings, or even choose flavoured varieties (just keep an eye on the sugar and salt content). Mini versions are perfect for lunchboxes or after-school nibbles.

Final Thoughts

Rice cakes might not be the flashiest food in your pantry, but don’t underestimate their potential. They’re light, versatile, and often a healthier alternative to traditional crackers. Whether you're looking to cut back on calories, reduce processed foods, or simply mix things up a bit, giving rice cakes a go could be a small change that makes a big difference.

So next time you're reaching for the crackers – maybe grab a rice cake instead. Your waistline (and your snack game) might thank you.

Our rice cakes of choice are from https://ibisrice.co.uk/organic-wildlife-friendly-rice-products/