Our anonymous $20 benefactor bought us another iteration of dried fruit biscuits much akin to the Cherrybiscuit I reviewed back in August. These come out of Singapore and are made by Khong Guan, who apparently knows how to transcribe English. The packaging was sadly bereft of quixotic messages as to how to eat, enjoy, fix or store these crackers. On the other hand, they are made with California raisins which I found odd. You can get sultanas from Australia, Iran, Turkey or Afghanistan which ought to be much closer to Singapore than California. Mind you, I did not put in a map quest query to see if the over seas rout was indeed shorter or not but the fact that Singapore practically sits on top of Australia makes me wonder why they don’t get their sultanas from down under. Maybe California raisins are just that much happier? They sure seem it on TV.
These cracker biscuits also differ in construction from the Cherrybiscuits, other than the obvious lack of cherry and presence of sultanas. For one, there isn’t a neat little graham ‘Aero” construction layer sandwiched between two low end tasting graham like layers. Instead, the Sultana Biscuits are pretty straight forwardly graham crackers. Pretty tasty graham crackers too, I’d give them a delighted “Mmmm” in the scale of cardboard to epiphitastic. I’d comment on the difference in durability between the very crisp and notably fragile Cherrybiscuit and these except before I even opened them I dropped the whole kit and caboodle off the top of a 6 foot bookcase. When I opened the package I discovered that all my Sultana Biscuits had come neatly apart at the perforations. I expect that they might be slightly more durable given that they are much more grahamy and less crispity (as grahams are wont and oft to be) but I can’t say for sure. I will say that they are quite spectacular in their breakage after a 6 plus foot fall.
As to the sultananess of the crackers, they are nicely sweet with your typical raisin chewy and fruity. I think the more solid graham taste and the not so very tart sultanas make this biscuit a better snack than the Cherrybiscuit. I also seem to be running into more sultanas per bite than I did cherries which pleases me. Lastly, Khong Guan does not sprinkle their biscuits with chunky sugar which I didn’t even miss until I went back to the Cherrybiscuit entry to refresh my memory. While the chunky sugar was an interesting touch, Sultana Biscuits does more than fine without it.
Rating of 4 wasabi peas out of a possible 5 wasabi peas.