Baking Short & Slow We bake our biscuits on trays in traditional rack ovens for a lengthy time at a lower temperature. This way of baking allows the dough to settle gently and develop a much 'shorter' texture: an initial crunch that continues throughout, and a crumbly, melt-in-the-mouth feeling. Provenance Caramel first became famous in the 14th C. Brittany, renowned for its butter. Here French dark caramel syrup is combined with butter and brown sugars for a deeper note. Pairing with coffee Caramel notes round off the bitterness of the coffee, and the cinnamon spice adds a warming mouth-feel that intensifies the coffee flavour.IngredientsWHEAT Flour (WHEAT Flour, Calcium, Iron, Niacin, Thiamin), Butter (31%) (MILK, Salt), Soft Brown Sugar, Dark Muscovado Sugar, Rice Flour, Caramel Syrup (2%), Sugar, Ground Cinnamon (0.4%), Raising Agents (Disodium Diphosphate, Sodium Hydrogen Carbonate), Natural Flavouring, Ground Black Pepper (0.1%), Sea SaltAllergensContains: Milk, Wheat May Contain: NutsNutritionper 100g: Energy: 2125 kJ / 507 kcal, Fat: 26 g, (of which) saturates: 16 g, Carbohydrate: 66 g, (of which) sugars: 21 g, Protein: 5.2 g, Salt: 0.76 gPreparation and UsageStorageBest before: See base. Consume within one week of openingSafety WarningsManufacturers AddressArtisan Biscuits Ltd., Britannia House, Blenheim Rd, Ashbourne, Derbyshire, DE6 1HA. TFCC Distribution Limited, Inniscarra, Co. Dublin, D24 E029.