There are still some biscuits out there which are dairy-free. Here are some that I’ve managed to find. As and when I track down more, I shall update the list.
As always, please check the ingredients every time you buy a packet. You never know when the recipe will change.
McVitie’s Digestive Biscuits
These used to be fine, but were adulterated with skimmed milk powder a year or so ago. Motto: always read the label!
Waitrose Essentials Digestive Biscuits
Disaster! These were our favourite biscuits for making cheesecake and Waitrose have gone and polluted them with milk! Most unfair! (I think that’s enough exclamation marks for one entry, so I’ll stop there.)
Tesco Value Digestive Biscuits
Hooray! A good biscuit for cheesecake bases. At last, I can stop making biscuits just to break up into crumbs!
These taste good and are small and nibblish. They are completely useless in a cheesecake base. They just don’t hold together. You’re left with a cheesecake which you can’t get off the plate except in dollops: not very attractive.
Bog standard ginger biscuit. Good and firm. Can be used to make a very tasty base for a baked cheesecake, but they can be very difficult to beat into submission to make crumbs! Beware, if you put fresh ginger biscuits into a food processor to crumb them from scratch, you’ll blunt your blade! Bash them hard first is my advice.
These are a family favourite. They do fill the back of the car with crumbs like few other biscuits I’ve come across, but they also taste really good!
Another fave. One of the very few “cream” biscuits which is dairy-free. Very more-ish.
These can make a successful cheesecake base, but they do tend to go into very fine crumbs and make a slightly softer base than digestives. They work better in a baked cheesecake than an unbaked one.