An edible material having a water activity not exceeding 0.8 is formed by admixture of a binding material and particles of baked farinaceous material. Suitably the particles of baked farinaceous material are particles of cake, and the binding material comprises caramel and a humectant, such as glycerine. Steps in the preparation of the edible material are: (a) providing a baked farinaceous material； (b) optionally, drying the baked farinaceous material； (c) mechanically processing the baked farinaceous material to form particles； (d) optionally, drying the particles of baked farinaceous material； and (e) admixing the particles of baked farinaceous material with a binding material to provide the edible material.
