Wholemeal & Extra Virgin Olive Oil Crackers

The malty crunch from the stoneground wholemeal is exactly what I want in a cracker, and they held up perfectly under a thick layer of brie. The olive oil gives them a subtle richness that makes them feel a bit more special than your average crisp.

Broke these out with a sharp cheddar last night and the malty crunch held up perfectly, even after sitting out for an hour. The olive oil gives them a richness you don't get from standard crackers, and they're sturdy enough to load with toppings without snapping.

The stoneground wholemeal gives them a satisfyingly rustic crunch, and they held up perfectly under a thick slice of sharp cheddar without snapping. The olive oil comes through as a subtle, fruity finish that makes them dangerously easy to keep eating.