Fruity and crunchy crckers made with stongeground wholemeal flour, apples, sultanas and dates.
Although Artisan Biscuits new company, they have been baking biscuits in Ashbourne, Derbyshire, for over 70 years. In 1935, the Spencer family started making biscuits at the back of their tea shop. The original Ashbourne gingerbread recipe came into the family's hands in the early 1800s from the French chef who invented it, and has been passed down from generation to generation ever since. In 2006, the Spencer family sold the bakery to The Fine Cheese Co. and Paul Darvil, who share the same commitment to, and belief in, making biscuits with skill, care and the finest ingredients.
whole wheat flour (47%), wheat flour, chopped sultana raisins (15%), corn oil, dried apple pieces (9%), date paste (6%), salt, dark muscovado sugar, bulking agent: baking soda, malt extract (barley)
wheat, malt, barley. Not recommended for people allergic to nuts!
The crackers are slim and ultra crispy and twice baked like biscotti. Packed with ‘good for you’ ingredients, over half of each toast contains an exceptional level of premium ingredients. The toast is versatile and can be enjoyed with pâtés, cheese and dips.
