A method of manufacturing a biscuit, the method comprising the steps of (a) providing a dry mixture of flour and fat, (b) inserting a dose of the dry mixture into a mould cavity of a press moulding tool, the mould cavity being defined by opposed moulding surfaces, at least one of the moulding surfaces being heated by a heating mechanism in the press moulding tool, and (c) press moulding the dry mixture in the mould cavity to cook the dry mixture and form a biscuit. The press moulding conditions and the dry mixture are selected to provide in the cooked biscuit from 10 to 30 wt% Resistant Starch (RS) based on the weight of the cooked biscuit. A cooked biscuit comprising a cooked mixture of flour and fat, wherein the biscuit comprises from 10 to 30 wt% Resistant Starch (RS) based on the weight of the biscuit, is also claimed. The flour may be one or more of wheat, oat, corn, rye, rice, or barley flour. The fat may be a fat or oil, preferably butter. The biscuit may include a sweetener such as sugar.
