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Sweet and spicy biscuits for cheese. Made with oats, butter and raw cane sugar, naturally gluten-free.
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 our range of Chichester biscuits called Sussex Alberts.
In Maria Fuller’s handwritten cookery book, which she began in the early 1830s, she transcribed a number of recipes, which contained spices. These biscuits contain two of them: cayenne pepper (very popular with cooks in the 19th century), and allspice (a mainstay of allspice canisters of the time), and are the perfect partner for any cheese.
Salted Butter (Milk) (25%), Muscovado Sugar, Gluten-Free Oat Flour (18%), Corn Flour, Gluten-Free Oat Bran (15%), Black Treacle, Raising agent – gluten-free (disodium diphosphate and sodium hydrogen carbonate, rice flour), Sea Salt, Allspice, Cayenne Pepper. For allergens, see ingredients in bold. Made in a bakery where nuts are handled.