A method of manufacturing a biscuit, the method comprising the steps of: a. providing a dry mixture of a flour component and a fat component； b. inserting a dose of the dry mixture into a mould cavity of a press moulding tool, wherein the dry mixture is inserted into the mould cavity in the form of a plurality of flowable particles, 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； wherein the press moulding conditions and the dry mixture are selected to provide in the cooked biscuit a weight ratio of (SAG)/(RAG + SAG) of from 20 to 27%, wherein SAG is slowly available glucose and RAG is rapidly available glucose. Also disclosed is a cooked biscuit comprising a cooked mixture of a flour component and a fat component, wherein the biscuit comprises a weight ratio of (SAG)/(RAG + SAG) of from 20 to 27%, wherein SAG is slowly available glucose and RAG is rapidly available glucose.
