SALTED CARAMEL, PECAN & ROASTED HAZELNUT SWEET BISCOTTI, THE ARTFUL BAKER 100G

TWICE BAKED SALTED CARAMEL, PECAN & ROASTED HAZELNUT BISCUITS

PERFECT PAIRING:

DUNK ME IN A MILKY COFFEE OR HOT CHOCOLATE!

PARTNER BIO & TRACEABILITY:

DORSET BORN & BAKED!

WHISPER IT QUIETLY, THERE’S A FOODIE REVOLUTION TAKING PLACE IN DORSET. NOT AN ANGRY MOB, PLACARD-WAVING REVOLUTION BUT A THOUGHTFUL FOODIE PUTSCH BEING LED BY PAUL ROSTAND AND HIS SMALL HUDDLE OF DISCERNING BISCOVITES.

IN THESE MORE ENLIGHTENED ARTISANAL TIMES CONSUMERS CRAVE METICULOUSLY HANDCRAFTED NIBBLES OVER THE PERFECTLY SYMMETRICAL, MASS-PRODUCED CONVEYOR BELT BISCUITS THAT STILL CLOG UP SO MANY OF THE NATION’S LESS UNINSPIRED BISCUIT BARRELS.

ABOVE ALL PAUL BELIEVES DORSET IS NOW PERFECTLY PLACED TO REPLACE TUSCANY AS THE SPIRITUAL HOME OF THE WORLD’S BEST BISCOTTI BECAUSE HIS TEAM APPRECIATE THAT AS MAGNIFICENT AS TRADITIONAL BISCOTTI UNDENIABLY ARE, ALMONDS AREN’T ALWAYS THE ANSWER!

THE ARTFUL BAKER OFFERS A FULL REPERTOIRE OF ENTICING FLAVOUR LIAISONS (OF BOTH A SWEET AND SAVOURY PERSUASION) AND A COUPLE OF THOUGHTFUL FOODIE FORMATS, FROM THE TRADITIONAL DUNKING FINGERS TO THE MORE AVANTGARDE BISCOTTI CROUTON. SUCH INNOVATION MEANS CANAPÉS, CHEESE BOARDS, SALADS AND SOUPS (LIKE TEA & COFFEE) CAN NOW ENJOY AND EXTRA INDULGENT BISCOTTI TWIST.

WWW.THEARTFULBAKER.CO.UK

STORAGE:

STORE IN A COOL, DRY PLACE

ALLERGENS:

ALLERGENS IN BOLD

SELF RAISING FLOUR [(WHEAT FLOUR, CALCIUM CARBONATE, IRON, NIACIN, THIAMIN), RAISING AGENTS (DISODIUM DIPHOSPHATE, SODIUM HYDROGEN CARBONATE, MONOCALCIUM PHOSPHATE)], FREE RANGE EGG, SUGAR, ROASTED HAZELNUTS (NUT) ( 9%),PECANS (NUT) (7%), SOFT BROWN SUGAR ( SUGAR, CANE MOLASSES), SALTED BUTTER (MILK, SALT), MAPLE SYRUP, VANILLA EXTRACT, NATURAL CARAMEL FLAVOURING (0.5%), SEA SALT, BAKING POWDER (LEAVENING AGENT : MONO-CALCIUM PHOSPHATE), CORN STARCH, RAISING AGENT : SODIUM BICARBONATE), GELLING AGENT: XANTHAN GUM.