Crispy-textured crackers for cheese, with a dark 'nutty' taste.
In 1801 Josiah Bent of Massachusetts began baking and selling 'water crackers' made from flour and water that wouldn't deteriorate during long sea voyages. During baking, a cracking sound occurred and it is from this that the American term 'cracker' originated. As tradition dictates we only use 100% English flour and English water to make our crackers and bake by toasting under flames for 1 minute. The result is a cracker that is ultra-crisp, with a dark, 'nutty' taste.
Great to accompany cheese and spreads.
Net weight: 100g
Contains: Wheat, Gluten. Produced in an environment where Soya is handled.
Prices are tax included