Dysphagia Cakes and Biscuits

Now this really is as simple as it gets, sweet dysphagia snacks 101. Quick and easy dysphagia cakes and biscuits.

However, it is an incredibly effective recipe that will allow you to introduce the vast majority of morning coffee and and afternoon tea sweet treats, easily and safely. Essentially this recipe can be made with most of the biscuits you can find in an everyday selection, or from cakes that you provide as regular treats.


Quick and easy dysphagia cakes and biscuits

These sweet dysphagia cakes and biscuits literally only take 5 minutes to make and are a great use of ready made items that are easily found and commonplace in many store cupboards.

In their simplest form they make quick and easy sweet snacks, but also can be used within puddings and desserts such as trifle, tiramisu and jam roly-poly! We find they are loved by all our residents, even those that don’t suffer with dysphagia.


Quickly make decadent

For added ‘adult-appeal’ a drop, or dram, of spirits can elevate a very simple item into a decadent dish



It is important to note that cakes and biscuits that contain nuts and fruits will need to be modified in a slightly different way to ensure the resulting puree is completely smooth.

Reform Processes: Finely Process and Texturise. To Learn more click HERE



200g Cake (vanilla, chocolate, coffee…) containing no nuts, dried fruit or other hard or sticky elements


200g Biscuits (digestives, custard creams, bourbons…) containing no nuts, dried fruit or other hard or sticky elements

200-300g pre-made custard (enough to texturise the crumbs to the correct consistency for IDDDI Level 4 – Pureed)

Reform Processes


Cake or Biscuits

  1. Finely process the cake or biscuits
  2. Texturise the dry crumbs with the custard



  1. Finely process the cake or biscuits in a blender or processor until you have a fine crumb texture.
  2. Texturise the dry crumbs with the custard by adding, in small batches, until the correct consistency is achieved.
  3. Check the consistency using the IDDSI Fork Drip and Spoon Tilt test.
  4. If necessary, texturise further with more of the custard.

IDDSI Audit – Use appropriate IDDSI Level 4 – Pureed Audit Sheet

IDDSI Testing Methods:

  • No lumps
  • IDDSI Fork Drip Test
  • IDDSI Spoon Tilt Test

Quality Audit: 5/5

Nutrition – 1/1
Flavour – 1/1
Colour – 1/1
Smell – 1/1
Composition – 1/1


Audit and serve the food at a temperature of 20C.