I'm still waiting for the samples of containers which I was told would be posted on Dec 16th.
These are for the cracker order, so while I'm waiting, I can see how long the biscuits will keep crisp.
I'm devising a test scenario for freshness, one batch in an airtight box, one in a sealed plastic bag and one in a plastic bag with most of the air sucked out. That way, I can work out a sell-by date for them, then I will know how many I can make at a time.
First of course I had to make the crackers, this time I used Sun dried Tomato and Garlic flour blend to make a dough,
which I rolled and cut, then put them into a preheated oven at 170 degrees until they were dry.
These were a bit thicker than the Rye and Seed, due to the pieces of Sun Dried Tomato so they needed 45 minutes. After cooking I left them to cool, I had to try a couple of course, and I'm glad to say that there are no worries on the taste front.
I let them cool and bagged them up.
From the left, plastic bag (tied), Tupperware (large), Tupperware airtight and zip lock bag
It'll just be a case of trying them daily to see how long they keep fresh for. I'll keep you posted.
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