Creative Biscuit

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.
In general, Australians, South Africans, New Zealanders, Indians, Pakistanis, Sri Lankans, Singaporeans, and the Irish use the British meaning of "biscuit" (colloquially referred to as a "bickie") for the sweet biscuit. In Canada, the terms biscuit and cookie are used interchangeably, depending on the region, with biscuits usually referring to hard, sweet biscuits (i.e. digestives, Nice, Bourbon creams) and cookies for soft baked goods (i.e. chocolate chip cookies). Two famous Australasian biscuit varieties are the ANZAC biscuit and the Tim Tam. This sense is at the root of the name of the United States' most prominent maker of cookies and crackers, the National Biscuit Company, now called Nabisco.