Crooket Creek - Biscuits

Zoe strives for the same excellence every time she dons her apron. We freshly grate cheese, grind almonds, chop cranberries, puree garlic cloves, no shortcuts are taken. Aware that raw ingredients change with the season, and recipes with the weather, Zoe has a constant eye on quality to fulfill loyal customers' expectations.

Furthermore, we make our biscuits in an HACCP (Hazard Analysis and Critical Control Point) accredited bakery. This ensures that uncompromising, continued attention is paid to food hygiene at every stage of the biscuits' making.

Our biscuits are simply packaged (entirely by hand) to enhance the contents, not the packet. Our biscuits speak for themselves and their neat packaging minimizes Crooked Creek's ecological foot print.

Our emphasis is direct delivery for fresher eating of premium traditionally made goodies, which today's time constraints deny the making of at home. Traditional food can only be made from premium, natural ingredients, no corners cut, following age-old methods which allow smells, flavours and texture to develop and give a food its full taste and individuality, not the same blandness from every packet all year round, which one accepts of mass produced lines.

THE CHEESE THREESOME

The original Cheese Biscuit recipe is a traditional one - nothing added or subtracted,

unadulterated by colourings, preservatives or artificial flavourings.

They often remind people of the old English 'Cheddar cheese straws' recipe. Their popularity encouraged Zoe to create two further choices, all three true to their description - pure, simple and full-flavoured.

Pop onto the Antipasto platter, nibble them at brunch, with pre-dinner drinks, playing cards or on a picnic lunch - they all beg for a drink!

Cheese Biscuits - The Original

They tempt with their intensity of Cheddar and Parmesan and stand alone admirably or carry off a sliver of soft cheese topped with raspberry confit. The cayenne pepper dispatches a bite making them irresistibly moreish.

A cheesy little number with a certain bite.

Next in turn came the savoury biscuit still laden with Cheddar but with unabashed smoked garlic and Herbes de Provence. The garlic is sourced from Poachers' Pantry in the ACT and the heady cloves are creamed before being mixed into the pure butter resulting in a crispy, rich snap, whose piquancy needs no accompaniment.

Last but not least, the Cheese Biscuit bolstered with Australian native Lemon Myrtle, from none other than Herbie's Spices, whose lemony palate and aroma is temptingly addictive.

A novel addition to your Antipasto platter, goats cheese atop creates a bold morsel …

personally made - no warehousing - no middleman or distributor - the difference you taste - "they're just like Nan used to make!" - freshly grate the cheese - grind the almonds - HACCP - speak for themselves - ecological footprint - age-old methods - original Cheese Biscuit recipe - 'Cheddar cheese straws' - Antipasto platter - beg for a drink -

Zoe either personally makes, or directly supervises the making of, her biscuits, always weekly in small mixes, endeavouring to bake to order, guaranteeing they are as fresh as fresh can be…rare these days!

Made and delivered direct…no warehousing…no pallet-full…no middle-man or distributor…simply us to you. That's the difference one tastes.

Made in quantities more like biscuits used to be, we'd like a dollar for every time we're complimented with "they're just like Gran used to make!" Recipes are hand-me-downs & ingredients premium so, as the packets are opened, aromas whet the appetite.