Creative Biscuit

Biscuits today can be savoury or sweet, but most are small at around 2 inches (5.1 cm) in diameter, and flat. The term biscuit also applies to sandwich-type biscuits, wherein a layer of cream or icing is sandwiched between two biscuits, such as the custard cream. European biscuits tend to be more sugary in consistency, and often creative in design though higher in calories, whereas the standard British biscuit is strong and stable (as opposed to crumbly) yet slightly blander (and typically cheaper compared to the European standard), designed perhaps for the tradition of "dunking" in cups of tea; hence preventing the collapse of the biscuit and ruining of the beverage.
Sweet biscuits are commonly eaten as a snack food, and are, in general, made with wheat flour or oats, and sweetened with sugar or honey. Varieties may contain chocolate, fruit, jam, nuts, or even be used to sandwich other fillings. There is usually a dedicated section for sweet biscuits in most European supermarkets.
In Britain, the digestive biscuit and rich tea have a strong cultural identity as the traditional accompaniment to a cup of tea, and are regularly eaten as such. Many tea drinkers "dunk" their biscuits in tea, allowing them to absorb liquid and soften slightly before consumption.
Savoury biscuits or crackers (such as cream crackers, water biscuits, oatcakes, or crisp breads) are usually plainer and commonly eaten with cheese following a meal. A large variety of savoury biscuits also contain additional ingredients for flavour or texture, such as poppy seeds, onion or onion seeds, cheese (such as cheese melts), and olives. Savoury biscuits also usually have a dedicated section in most European supermarkets, often in the same aisle as sweet biscuits. The exception to savoury biscuits is the sweetmeal digestive known as the "Hovis biscuit", which, although slightly sweet, is still classified as a cheese biscuit.