Scilicorns Bakery unveils new digestive biscuit with super dunking qualities - and it's made from Conwy Valley wheat

26 August 2014

A traditional bakery may have cracked a centuries-old conundrum by creating the perfect dunking biscuit.Llanrwst-based Scilicorns Bakery has begun production of a new digestive biscuit using wheat grown in the Conwy Valley.Initially the idea was to offer a local product with low food miles for the premium biscuit market.

But an unexpected benefit has been its dunking quality.

“It’s slightly firmer than the standard sweetmeal biscuit and so lasts longer when dipped in a hot drink,” said one lady aficionado when visiting the Scilicorns Bakery stand at last weekend’s Llanrwst Show.

“It’s also lower in sugar and salt, and has a more natural taste.”

Scilicorns O’r Maen (From The Mill) biscuits are made using wheat grown by Emyr Hughes at Cae Melwr farm, Llanrwst, and milled at Melin Llynnon in Llanddeusant, Anglesey.

Last year Emyr produced four tonnes of flour from the three acres of wheat that was initially planted as a bit of an experiment and was at the Royal Welsh Show promoting his new digestive biscuit.

Working with baker Anthony Griffiths, of Scilicorns, analysis revealed that not all the flour was suitable for making bread, prompting the pair to examine other options.

Biscuits were the solution, and with marketing help from the Cywain scheme, a Menter a Busness initiative, sales are taking off.

Flavoured using Halen Môn salt, the biscuits are hand cut and sold in distinctive packaging.

“The reaction has been very positive,” said Anthony’s wife Maria.

“Customers also tell us they are very good when eaten with cheese!”

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