This invention relates to a process of making a biscuit or snack product. The process comprises: a) preparing a flowable batter comprising at least one cereal flour and water, the batter comprising not less than 20% by weight cereal flour and at least 5% by weight sugar, based on the total batter weight excluding water the batter having a viscosity at 20°C of from 20 to 80 Pa sec b) placing an aliquot of the batter onto a lower plate of curved configuration c) permitting the batter to flow outwardly over the curved plate to form a curved body and applying to an upper surface of the batter an upper plate of a configuration generally conforming to that of the lower plate, at least one of the upper and lower plates being heated d) cooking the batter for a period of time by means of heating at least one of the lower and upper plates to obtain a biscuit or snack product (1) of configuration corresponding to the upper and lower plates and e) removing the biscuit or snack product (1).
