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These twice baked biscotti biscuits maintain the beautiful purple vibrancy and delicate taste of beetroot combined with a sprinkling of fennel seeds. Their visual appeal and distinct taste make them an attractive feature to grace your cheeseboard. Alternatively, try them topped with soft creamy cheese and smoked salmon for an indulgent savoury snack.



Serving Suggestion

Appetising as an accompaniment to zesty goat’s cheese salad or topped with vibrant and spicy tomato salsa


Self Raising Flour (Wheat Flour, Calcium, Iron, Niacin, Thiamin, Raising Agent E450, E500), Free Range Eggs, Salted Butter (Milk), Parmigiano Reggiano Cheese (Milk) (18%), Beetroot Powder (4%), Fennel Seeds (4%), Salt

Allergen Advice

For allergens, including cereals containing gluten, see ingredients in bold. Made in a factory that handles Sesame and Nuts. 

Dietary Advice

Not suitable for vegetarians.


Store in a cool dry place. Once opened store in an airtight container.



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