The present disclosure relates to a dough for producing a biscuit having a slowly-digestible-starch-over-total-available-starch ratio of at least 31%, the biscuit comprising at least 29wt% cereal flour, 5 to 22wt% fat and at most 30wt% sugar relative to the total weight of the biscuit, the dough comprising: cereal flour, fat, sugar and added water； and wherein the added water is in an amount of at most 8wt% relative to the weight of dough.
