SWEET & CHEESEY
Many thanks to Jean Mansfield and her delicious recipe for Parmesan oaty crackers (August 2015).
We are great cheese eaters in our house, so I made a batch yesterday (pictured above). In a word YUMMY and they taste even better the second day.
However, I would like to query Jean about the two tablespoons of brown sugar. I think it makes them a little too sweet, a bit like shopbought digestive biscuits.
What’s the reason for the sugar, please Jean?