As with all shortbread recipes, this is made the traditional way with heaps of butter and baked to that just-so crumbly texture. Here, is added pistachios for a pleasantly nutty and almost savoury flavour and then lifted it with a sprinkling of Demerara sugar for a sweet, crunchy finish. Presented here in one of signature biscuit tins, complete with a clip-lid.
Regañás is a kind of hard and very thin bread made using the same process as unleavened bread. It is a typical product from Seville and originating in Alcalá de Guadaíra, Spain.
Its popularity has become common in other areas of Andalusia and Spain. The texture is similar to a crunchy bread biscuit, and it is usually served as an accompaniment to various dishes or appetizers, such as tapas.
The Finca La Barca “Regañás” have been made in the most traditional way possible, with a lot of love and our best Finca La Barca Extra Virgin Olive Oil. The result is a product with a delicate flavor, a crunchy texture and an aroma of the best EVOO.
These rolled vanilla gaufrettes are light and crispy. They are the perfect accompaniment to fruit salad, chocolate mousse, ice cream and sorbet. Also known as vanilla waffle rolls, they can also be served with tea or coffee.
A good cheese melt is a beauty to behold. And here is a perfect example of one. Smooth, tangy Roquefort cheese balls encased in a delicate crispy wafer, it really is a bite-sized piece of heaven.
As the name suggests, these light and crisp bread thins have been inspired by that masterful Italian bread, focaccia, which is traditionally flavoured with rosemary and salt. Perfect with hard cheese, with dips or at the risk of creating an international dispute as, an alternative to the Scandinavian-style crispbread.
The rye Croustissian® is a must-have on your table. This crunchy rye cracker is made using a Scandinavian recipe to bring extra crisp to an aperitif or cocktail hour. The Croustissian® is the perfect vessel for salmon, roe, tarama, and other seafood specialities.
Calling all salted caramel lovers! We’ve taken our best selling Butter Oat Crumbles and made the irresistible addition of creamy salted caramel. By swapping out flour for rolled oats in this recipe we created a biscuit with a more robust, open crumb that gives way to a slightly chewy texture. Combine that with sugar and real butter it makes a biscuit that’s almost impossible to eat just one of.
These Milk Chocolate Thins have the perfect balance of creamy milk chocolate to flavour-enhancing Anglesey salt, allowing for a luxurious and indulgent experience with each chocolate disk.
These delightfully light flatbreads are subtly flavoured with beetroot.Beautifully red in colour, the Beetroot Flatbreads made with beetroot, tomato and sea salt, will add a flash of colour to any cheeseboard. This product is suitable for vegan diets.
A refined version of a classic ginger biscuit.This recipe calls for both ground and stem ginger to spice the dough, which is baked to a crisp, light snap.
Our inspiration for this recipe came from that classic combination, strawberries and cream. A crisp, crumbly biscuit bake laden with handfuls of dried strawberries and chunks of fine white chocolate. Which we bring to you in one of our special, reusable biscuit tins, complete with signature clip-lid tin.
A packet of legendary salted caramel biscuits and a packet of all butter Demerara topped, flaky shortbread complete with two of C&B finest teas; English Breakfast blend and Earl Grey.It’s An ideal gift for you or for your friend.