Described as 'the best biscuit for cheese out there' by the judges of the 2015 Great Taste Awards. The sourdough used in every batch is allowed to ferment for 16 hours, resulting in a light texture, dimpled appearance and subtle flavour that is the perfect partner for cheese and is fantastic with smoked salmon and pâté.
Milk, Rye Flour, Wheat Flour, Sourdough 11.5% (Rye Flour, Water), Wholewheat Flour, Honey, Salt, Yeast.
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