| Having recently left the UK to live and work in Grand Cayman, BWI I am afforded the opportunity to experience a whole gallumifray of biscuit related treats. One of the last things I did before leaving Blighty was to buy my Mum your book. Mum and I enjoyed it, whilst having cups of tea and Mum doing lots of sitting down due mainly to her recent hip replacement. Any excuse I know, but the boring R&R and physio is relieved by ANCOTAASD.
Being more of a savoury fan, I especially liked your section on water biscuits/crackers. What an education. I recently found the Jamacian equivalent of Carr's.
These crackers are quite a handy size for soft cheeses that spread easily e.g. brie. Cutting small slices of red Leicster say may be a little annoying! The cracker itself is quite drying in the mouth, a challenge of how many could be eaten without recourse to a glass of water could be just the project for a suitably rum fuelled evening!
On it's own, the cracker is surprisingly tasty, similar to a Carr's, but with a slight thin crust pizza dough edge to it. This is probably due in part to the wood stoves used to bake the cracker.
The body of the cracker is quite thick, giving a good homemade crumbly mouthfeel.
In summary, a good tasting unsophisticated cracker that would accompany many soft cheeses, dips etc., at a low price and a long, long shelf life.
Local lore has it that after 2 yrs in the fridge they are still edible and have absorbed the many varied flavours of the fridge, though that could have been the rum talking...
Flavour - 4/5
Texture - 3/5
Caribbean-ness - 5/5
VFM - 5/5
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