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Orange and dark chocolate oat biscuits – made with butter and raw cane sugar, naturally gluten-free.
Orange & dark chocolate biscuits, capturing flavours from the past. Handmade in Sussex.
Richard Fuller was a resident of Chichester between 1759 & 1842. In the south alley of Chichester Cathedral’s cloisters there are two wall monuments dedicated to Richard & members of his family. His cellar book & his daughter-in-law Maria’s book of recipes were the inspiration for Horsham Gingerbread's range of Chichester biscuits called Sussex Alberts.
Orange was a popular flavour in the Fuller household. The very first entry in Richard Fuller’s cellar book in 1819 was for orange wine. Oranges, along with chocolate, featured in many of his daughter-in-law Maria’s recipes.
Horsham Gingerbread use pure orange extract in these biscuits & hope you enjoy them as much as Richard clearly enjoyed his home-produced wine, much of which he recorded as ‘drunk from the cask’. Gluten-Free Biscuits – made with butter, raw cane sugars, and pure orange extract.
Horsham Gingerbread use pure, old fashioned ingredients like butter and raw cane sugars in all of their hand made gingerbreads and biscuits. Where possible, they include local or British grown ingredients. They do not use xanthan gum to replace the missing gluten – far too modern - black treacle and local honey work just fine for them!
Salted Butter (Milk) (21%), Muscovado Sugar (15%), Corn Flour, Gluten-Free Oat Flour, Gluten-Free Oat Bran, Dark Chocolate (9%) (Cocoa Mass, Sugar, Cocoa Butter, Fat reduced Cocoa Powder, emulsifier: Soya Lecithin, Candied Orange and Lemon Peel, Black Treacle, Pure Orange Extract (100% essential oil from Calabrian Oranges), 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.