Creative Biscuit

• Ships biscuit derived: Digestive, rich tea, Abernethy, cracker
• Bakers art: Biscuit rose de Reims
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.