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Gingerbread biscuits – made with butter, raw cane sugar and local linseed meal, naturally gluten-free.
In the past, bakers would have sourced many ingredients from their local area. We use linseed meal grown and processed by Durwin Banks & his family at Barns Green in West Sussex. It was this fine product, with its delicious nutty flavour, that inspired Lesley to create her range of biscuits.
Gingerbread was such a popular treat that up until the First World War, gingerbread makers were established in towns & villages throughout East & West Sussex. The rich flavour of this celebrated delicacy is captured in these biscuits. Horsham was renowned for its gingerbread & Horsham museum has an excellent display of wooden moulds used by its town bakers.
Salted Butter (Milk)(21%), Sussex Linseed Meal (18%), Muscovado Sugar (16%), Cornflour, Stem Ginger (8%), Candied Orange and Lemon Peel, Black Treacle, Tapioca Starch, Ground Ginger, Raising agent – gluten-free (disodium diphosphate and sodium hydrogen carbonate, rice flour), Sea Salt. For allergens, see ingredients in bold. Made in a bakery where nuts are handled.