biskuits

Biskuits is a term used in several languages to describe a broad category of baked goods commonly known in English as biscuits or cookies. The word is used in Malay, Indonesian, Dutch, and Afrikaans, among others, to denote small, flat baked products that are often crisp and shelf-stable. Depending on country, biskuits can refer to crisp crackers as well as soft, crumbly cookies.

Most biskuits are made from flour, sugar, fat, and a leavening agent, with eggs or milk sometimes added for texture. The dough is mixed, rolled or stamped, and baked on trays until firm and lightly browned. After cooling, they are packaged for distribution. Variants may include flavorings such as vanilla, cocoa, or cinnamon, as well as fillings or toppings like jam or chocolate.

Common forms include shortbread and butter biscuits; digestive-style biscuits; Marie or milk biscuits; and biscotti, which are twice-baked. Savory crackers or cheese biscuits are also widely produced in many markets. In many countries, biskuits are traditionally enjoyed with tea or coffee and feature in gift tins or festive assortments.

Historically, the English word biscuit comes from French biscuit, from Latin bis coctus, meaning "twice cooked"; the wider category has been produced for centuries across Europe, Asia, and the Americas. The plural form biskuits appears in several languages as the term for this product range. Nutritional content varies widely; most commercial versions are high in sugar and fat, with varying fiber and micronutrients depending on formulation.