I've been seeing these Serbian biscuits in Swiss supermarkets, both in whole and ground form.





They have more sugar content than Graham crackers or Digestive biscuits, but less than petit beurre.

Has anyone used them for baking?

I use them for a cheesecake crumb crust, as I can't find graham crackers here.

As you say, more sugar than graham crackers, so it makes a slightly sweeter crust. If you add sugar to your graham cracker mix you probably can cut that out if you use these biscuits. Works well with tart cheesecakes.