What is water biscuit? How to use in English

The term "water biscuit" is commonly used to describe a type of cracker that is light, crispy, and made primarily with water instead of fat. This biscuit has a low calorie and carbohydrate content, making it a popular choice for those following low-carb and diabetic diets. The origin of the term "water biscuit" can be traced back to the early 20th century when a bakery in England, called Griffiths, developed a biscuit recipe that didn't require the use of fat in the dough, instead using water as the main ingredient. The biscuits were originally called "Griffiths Biscuits," but the name "water biscuit" soon became widely used as it accurately described the recipe's unique ingredient list. The popularity of water biscuits grew, particularly in hospitals and nursing homes, as they were found to be a more appetizing and digestible alternative to traditional dense hospital biscuits. Today, water biscuits are commonly found in grocery stores and are used in a variety of ways, including as a base for savory dishes or as a crunchy snack. The term "water biscuit" has also become a commonly used term in the food industry to describe any low-fat, low-calorie cracker made primarily with water.