# Jacob's Baked Cheddars Cheese Biscuits Twin Pack 2x150g ## Commerce action policy **Price:** £3.40 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/jacobs-baked-cheddars-cheese-biscuits-twin-pack-2x150g/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/jacobs-baked-cheddars-cheese-biscuits-twin-pack-2x150g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Jacob's **Price:** £3.40 GBP **GTIN:** 5000168037196 **Stock:** instock ## Summary Jacob's Baked Cheddars Cheese Biscuits Twin Pack 2x150g is two sealed packs rather than one big packet, picked into the Teas.co.uk curator selection as the snacking half of the British cracker shelf rather than the cheeseboard half.Ingredients and dietary suitability: Per published listings it contains milk, wheat and barley (gluten) and may contain egg, sesame and soya. Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.Baked is the word that matters: frying puffs a dough light and slightly greasy, while baking dries it into a dense closed crumb that shatters rather than crumples and carries cheese with no frying oil in front of it. The second sealed pack is the real argument, because a savoury biscuit loses its snap within days of opening.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Storage and why these are not board biscuits are covered in the Q and A tab below. ## Description Jacob's Baked Cheddars Cheese Biscuits Twin Pack 2x150g is two sealed 150g packs rather than one three-hundred-gram packet, and that is a more useful distinction than it looks. The second sealed pack is doing something for you that a bigger single packet cannot. The word that matters in the name is baked. A cheese biscuit can be baked or it can be fried, and the two produce genuinely different things. Frying puffs a dough quickly and leaves it light, open and slightly greasy, the texture of a crisp. Baking dries it more slowly into a dense, closed crumb, so it snaps and shatters rather than crumpling, and it carries cheese flavour differently because there is no frying oil sitting in front of it. The Taste Profile Cheese depth: ●●●●○ (4/5) In the biscuit rather than dusted on the outside, which is the difference between a cheese biscuit and a cheese-flavoured snack. It arrives with the crumb rather than ahead of it. Saltiness: ●●●●○ (4/5) High, as a savoury snacking biscuit has to be. That is also why it is the wrong biscuit to put under a salty cheese. Snap: ●●●●● (5/5) Baked dense and dry, so it shatters cleanly. This is the sound a fried snack does not make. Format: ●●●●○ (4/5) Two sealed packs rather than one big one, which is a real advantage for a biscuit that goes soft quickly once opened. Teas.co.uk Curator Rating: 4.9 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Jacob's Jacob's is the largest name on the British cracker shelf and Baked Cheddars sits in the snacking half of what it does rather than the cheeseboard half. That distinction runs through the whole range: cream crackers and Biscuits for Cheese are vehicles, while Cheddars, Mini Cheddars and the Bites lines are things you eat on their own. Buying the wrong half is the commonest mistake on this shelf, and it is why this page says plainly that these are not board biscuits. On the twin pack specifically. The per-hundred-gram figure on a twin pack is usually a little better than on a single, but the real argument is different: a savoury cheese biscuit loses its snap within a few days of being opened, and two sealed 150g packs mean the second one is still factory-fresh a fortnight later. A 300g single packet gives you the same weight and one clock instead of two. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying Format: two sealed packs of one hundred and fifty grams, three hundred grams in total. Baked, not fried: a dense, dry, closed crumb that shatters rather than crumples, and no frying oil in front of the cheese flavour. Cheese in the biscuit: not a seasoning dusted on afterwards, which is why the flavour arrives with the crumb rather than on your fingers. What it is not: not a cheeseboard biscuit. It is salty and already cheesy, so it doubles up under a mature cheddar instead of carrying it. How Does Jacob's Baked Cheddars Twin Pack Compare to: Jacob's Baked Cheddars Cheese Crackers, 150g: exactly the same biscuit as a single pack. Buy the single if this is an occasional purchase; buy the twin if it is a regular one, because the second sealed pack keeps properly. Jacob's Cheddars Cheese Biscuits Red Leicester Flavour, 150g: the same idea with a different cheese behind it. Red Leicester reads sweeter and milder than cheddar, so it is the gentler version rather than a stronger one. Jacob's Smoked Cheddar Flavour Baked Cheddars, 150g: the assertive end of the same family. Smoke is a big flavour in a small biscuit and it is the one variant that genuinely changes what you would drink alongside. Ideal Serving Conditions A baked cheese biscuit has one vulnerability and it is the same one that gives it its snap. A dense dry crumb with no coating and very little sugar is out of equilibrium with a normal kitchen, so it takes water out of the air fast. The twin pack format is a direct answer to that, and the tin is the other half of it. The Serving Rules Eat them as a snack, not as a base: these are salty and cheesy already, so they compete with a cheese rather than carrying it. Room temperature, and dry: nothing to do here except open the pack, which is the point of a snacking biscuit. They take a topping badly: the surface is fine and dense and anything wet sits on it rather than soaking in, which sounds good until the whole thing slides off. Good beside a beer or a dry cider: salt and a dense savoury crumb work better with something cold and bitter than with anything hot. The Storage Rules Open one pack at a time: the entire value of a twin pack is that the second one stays sealed. Resist opening both. Airtight the day you open it: into a tin, not the sleeve. A dense savoury biscuit loses its snap within days otherwise. Away from the kettle: the air above a kettle is the most humid in the house. Refresh them if they do go soft: five minutes in a low oven at about 150C and a few minutes cooling on a rack brings the snap back, because there is nothing coated to melt. Getting It Right with a Hot Drink Best with: a strong black tea, which has the astringency to cut the salt and the fat. Also good with: a plain black coffee, and better still with something cold and dry if you are not drinking tea. Avoid: sweet and fruit teas entirely. Sweetness against a salty cheese biscuit is the worst pairing on this page. Dunking: no. A savoury biscuit gives way immediately and hot tea does nothing good to cheese flavour. Safety And Purity Ingredients and dietary suitability: Per published listings it contains milk, wheat and barley (gluten) and may contain egg, sesame and soya. Check the current UK pack before purchase; formulations and allergen advice can change. Allergens: read the current pack. No health claim: this is a salty savoury snack. ## Product Questions What does baked rather than fried actually change?Almost everything about the texture. Frying puffs a dough quickly and leaves it light, open and slightly greasy, which is the texture of a crisp. Baking dries it more slowly into a dense, closed crumb that shatters rather than crumples, and there is no frying oil sitting in front of the cheese flavour. Why a twin pack rather than one bigger packet?Because of the clock. A savoury cheese biscuit loses its snap within a few days of being opened, and two sealed 150g packs mean the second is still factory-fresh a fortnight later. A 300g single packet gives you the same weight and one clock instead of two. Can I put these on a cheeseboard?You can, but they are the wrong tool. These are salty and already cheesy, so under a mature cheddar they double up rather than carry. A board wants a neutral cracker whose job is to get out of the way; this is a snacking biscuit you eat on its own. Is the cheese in the biscuit or on it?In it. That is what separates a cheese biscuit from a cheese-flavoured snack dusted with seasoning, and you can tell immediately: the flavour arrives with the crumb rather than ahead of it, and it does not end up on your fingers. What should I drink with it?A strong black tea has the astringency to cut the salt and the fat, and a plain black coffee does the same job. If you are not drinking something hot, salt and a dense savoury crumb go better with something cold and dry. Avoid sweet and fruit teas entirely, which is the worst pairing on this page. Can I dunk them?No. A savoury biscuit has nothing to survive a dunk and gives way immediately, and hot tea does nothing good to cheese flavour in any case. Mine went soft within days. Why?Because a dense dry crumb with no coating and very little sugar is badly out of equilibrium with a normal kitchen, so it takes water out of the air fast. Decant into an airtight tin on the day you open a pack, and keep it off the shelf beside the kettle. Can I bring soft ones back?Yes. Five minutes in a low oven at about 150C, then a few minutes cooling on a rack, drives the moisture back out and restores the snap. It works because there is nothing coated to melt. Cool them on the rack rather than in the tin, or the steam goes straight back in. Can I use them as a base for a topping?Not well. The surface is fine and dense, so anything wet sits on top rather than soaking in, which sounds like an advantage until the whole topping slides off in one piece. Use a flatter, rougher cracker for canapes. ## Ingredients & Nutrition Ingredients, as published for this product: Flour (Wheat Flour, Calcium, Iron, Niacin, Thiamin), Vegetable Oil (Palm), Dried Powdered Cheese (11%, of which Cheddar 50%) (Milk), Dried Autolysed Yeast, Raising Agents (Ammonium Bicarbonate, Sodium Bicarbonate), Glucose Syrup, Sugar, Barley and Barley Malt Extract, Natural Flavouring (Dried Yeast Extract, Potassium Chloride, Dried Cheese (Milk), Maltodextrin, Natural Flavourings, Dried Whey (Milk), Vegetable Oils (Coconut, Rapeseed)), Dried Whey (Milk), Acid (Lactic Acid), Salt, Natural Flavourings.Typical values per 100g, as publishedPer 100gEnergy533 kcalFat33gof which saturates16.4gCarbohydrate46.8gof which sugars4.2gFibre2.8gProtein10.6gSalt1.6gIngredient and nutrition information for this product, as published on the manufacturer's label. The pack in your hands is the final word.Ingredients and allergens. Per published listings it contains milk, wheat and barley (gluten) and may contain egg, sesame and soya. Check the current UK pack before purchase; formulations and allergen advice can change.ComponentProportionWhat it bringsBaked biscuit doughthe bulk of the packBaked rather than fried, so it dries slowly into a dense closed crumb that shatters rather than crumples. No frying oil sits in front of the cheese flavour.Allergen statementPrinted on the current packPack: Jacob's Baked Cheddars Cheese Biscuits Twin Pack 2x150g; two sealed packs of baked cheese biscuits, 300g in total, GTIN 5000168037196. Open one pack at a time, store cool, dark and airtight, and decant into a tin the day you open one. Read the ingredient list, the allergen advice, the biscuit count and the best-before date off the current UK pack.Characterising components shown. The 300g total is the arithmetic of the pack format stated in the product's own name, two packs of 150g, and is not a separately published figure. The sensory placements describe how a baked savoury cheese biscuit behaves rather than a measured analysis, and they are our own editorial assessment against the current pack format and the brand's published description; we have held no tastings and hold no brand specification sheets.Sourcing & blend. Jacob's Baked Cheddars Cheese Biscuits Twin Pack 2x150g comes from the largest name on the British cracker shelf, and it sits in the snacking half of that range rather than the cheeseboard half. The distinction runs through the whole house: cream crackers and Biscuits for Cheese are vehicles, while Cheddars, Mini Cheddars and the Bites lines are eaten on their own. Buying the wrong half is the commonest mistake on this shelf.What's in Jacob's Baked Cheddars Cheese Biscuits Twin Pack 2x150g, and what isn't: In: two sealed 150g packs of baked cheese biscuits, 300g in total, the full recipe printed on the pack. Cheese in the biscuit: not a seasoning dusted on afterwards. Not a board biscuit: salty and already cheesy, so it competes with a cheese rather than carrying it. That is a use warning, not a criticism. ## Flavour Science The flavour of Jacob's Baked Cheddars Cheese Biscuits Twin Pack 2x150g is built in three layers, and the first of them is decided long before any flavour is added, by the choice between an oven and a fryer.The outer layer is the bake, and baked and fried savoury biscuits are genuinely different products rather than variations. A fryer works fast and hot: water in the dough turns to steam almost instantly and blows the structure open, which is why a fried snack is light, airy and slightly greasy, and why it crumples under the teeth rather than breaking. An oven removes water more slowly, so the structure sets before it can puff, and what comes out is dense and closed with a fine surface. That surface browns properly, which gives a baked cheese biscuit a toasted note a fried one never develops, and the absence of frying oil means nothing sits in front of the cheese on the palate.The flavour spike is cheese and salt together, and the position of the cheese matters as much as the amount. A cheese-flavoured snack carries its seasoning on the outside, where it hits the tongue immediately, disappears quickly and ends up on your fingers. A cheese biscuit carries it inside the crumb, so it is released as the biscuit breaks down in the mouth, arriving with the texture rather than ahead of it and lasting longer. Salt is high here, as it has to be in a savoury snacking biscuit, and the two together are why this is such a poor cheeseboard cracker: put a salty cheesy biscuit under a mature cheddar and you have doubled both, leaving nothing in the pairing for either to do.Density is what produces the shatter, and it is also why the surface is too fine to take a wet topping, which sits on top and eventually slides off in one piece rather than soaking in. There is no sugar to hold moisture in place and no coating to seal the surface, so the snap goes within days rather than weeks. The twin pack is a direct engineering answer to that, and it is the reason to prefer it over one larger packet.Getting it right in the cup. A strong black tea is the best hot partner, because tannin is astringent and astringency cuts both salt and fat, clearing the palate for the next one. A plain black coffee does the same job. If you are not drinking something hot, something cold and dry is better still, which is why this style of biscuit is a pub snack rather than a tea-time one. What ruins it is sweetness. Sweet and fruit teas against a salty cheese biscuit is the single worst pairing described anywhere on this page, because sugar amplifies the perception of salt rather than balancing it. Do not dunk them either: a savoury biscuit has nothing in reserve to survive it, and hot tea does nothing good to cheese flavour.How water and temperature change it. Humidity is the whole story, and it moves quickly here. The same density that gives the shatter also gives a lot of internal surface for water to occupy, and with no sugar to bind moisture and no coating to seal the crumb, an opened pack in a normal kitchen loses its snap in a matter of days. The shelf beside the kettle is the worst place in the house, since the air above a kettle is the most humid there is. The practical answers are in order of usefulness: open one pack at a time, decant what you have opened into an airtight tin on the same day, and keep that tin cool and dark. If the snap does go, the low-oven refresh works completely on this biscuit: five minutes at about 150C followed by a few minutes cooling on a rack drives the absorbed water back out, and it works precisely because there is nothing coated to melt and no cream to spoil. Cool them on the rack rather than in the tin, because trapped steam simply goes straight back in and undoes the exercise. ## Recipe Ideas This is a salty baked cheese biscuit for snacking rather than for a board, so the builds below treat it as a snack and as a crumb. The cards are the pack discipline, the tea pairing, a cold plate, a savoury crumb for a gratin and a quick cheese-biscuit base for a savoury tart. Recipes, born here first One Pack at a Time The entire argument for a twin pack, and it only works if you use it. 2 min Whole pack Easy You'll need The twin pack An airtight tin Method Open one pack only. The second stays factory-sealed and factory-fresh. Decant the opened pack into a tin the same day. The sleeve is not a seal. Store the tin cool and dark, and not beside the kettle. What you'll end up with: A second pack that still shatters a fortnight later. With a Strong Black Tea Why astringency is the right answer to salt and fat. 5 min Serves 1 Easy You'll need Baked Cheddars A strong black tea, no sugar Method Brew it strong and take it without sugar. Sugar amplifies the perception of salt rather than balancing it. Eat them dry. There is nothing here that survives a dunk. Tannin is astringent, and astringency cuts both the salt and the fat, clearing the palate for the next one. What you'll end up with: A savoury snack that does not go flat after the fourth biscuit. The Cold Plate Where a snacking biscuit belongs instead of on a cheeseboard. 5 min Serves 4 Easy You'll need One pack of Baked Cheddars Olives, cornichons and radishes Something cold and dry to drink Method Put them out in a bowl rather than on a board. They are a snack, not a base. Add sharp pickled things, which answer the salt instead of adding to it. Leave the cheese off the plate. A cheese biscuit beside a cheese is doubling up. What you'll end up with: A plate that stays interesting for longer than a bowl of crisps. Cheese Crumb for a Gratin A topping that arrives with the cheese already in it. 25 min Serves 4 Medium You'll need 80g Baked Cheddars 25g melted butter Thyme and black pepper Method Crush to a coarse crumb rather than a powder. Mix with the butter, thyme and pepper, and add no salt at all. Scatter over a vegetable gratin and bake at 190C fan for twelve to fifteen minutes. The biscuit is already salty and already cheesy, so the usual grated cheese and seasoning are not needed. What you'll end up with: A well-seasoned crumb from one ingredient and some butter. A Savoury Tart Base Using a dense cheese biscuit where a digestive would be too sweet. 15 min Serves 6 Medium You'll need 150g Baked Cheddars, one pack 60g melted butter A 20cm loose-bottomed tin Method Blitz the biscuits to a fine crumb, which they take to well because they are dense and dry. Mix with the butter and press firmly into the tin. Bake ten minutes at 180C, cool completely, then fill with something savoury and cold. Do not season the base. The biscuit has brought all the salt it needs. What you'll end up with: A firm savoury base that cuts cleanly and needs no seasoning. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._