Cartwright and Butlers secret to making great cheese biscuits. Use a quality, mature cheddar, the kind that packs a bit of punch and don’t scrimp on it, and plenty of fresh butter so you get the kind of crunch that melts away in your mouth. Then it’s simply a question of knowing who to bake them to perfection.
wheat flour, margarine (rapeseed oil, palm oil, water, salt, emulsifier: mono-and diglycerides of fatty acids, acidity regulator: citric acid, flavouring, vitamins A and D3), matured Cheddar cheese (milk) 22%, egg, yeast, dried milk, salt, sugar, potato starch, spices, yeast extract, emulsifier: mono-and diglycerides of fatty acids, colour: paprika extract.
May contain traces of nuts, peanut and sesame.
Energy kJ 2295
Energy kcal 551
Fat (g) 37.0 of which saturated(g) 15.4
Carbohydrate (g) 39.5 of which Sugar(g) 1.3
Dietary fibre(g) 2.9
Protein (g) 13.0
Salt (g) 1.9
Wensleydale Creamery, Gayle Lane, Hawes, Wensleydale, North Yorkshire DL8 3RN
T: 01969 667664