An updated version of the classic flapjack - a winning combination of butter, oats and golden syrup with a contemporary twist.
Two layers of real butter shortcake (takes some practice to make them properly), with a thick Bramley apple filling, sprinkled with castor sugar.
A buttery shortcake base topped with crushed black cherries, an almond sponge and finished with a generous sprinkling of flaked almonds
The ultimate fudge brownie - topped with chocolate chips. Needs precisely the right amount of time in the oven to get the right consistency.
Also known as millionaire's shortbread. We now sandwich our own sticky caramel between a rich shortcake base and a layer of Belgian milk chocolate.
** GREAT TASTE AWARDS - GOLD WINNER **
Old fashioned chocolate refrigerator cake with pieces of biscuit, walnuts and sultanas in a gooey chocolate fudge base, covered in a new dark chocolate.
A deep, classic butter shortbread made to such a traditional recipe that we even "export" it to Scotland!
A new chocolate sponge, topped with a thick layer of Belgian milk chocolate and finished with white and milk chocolate drops. Great for families and a sure favourite with chocoholics everywhere.
A grown-up brownie made with 68% cocoa solids Fairtrade chocolate, Fairtrade sugar, lots of roasted hazelnuts and redcurrants to balance the richness of the chocolate. Cut into 15 rectangles rather than our usual 12 because we've really pushed the boat out with this one!
** GREAT TASTE AWARDS - BRONZE WINNER ** A deliciously moist lemon sponge, infused with a sticky lemon syrup. Cut into 12 rectangles.
Less than 5% fat. We said to ourselves that low fat must not mean low taste. We reduced the amount of fat in the sponge, steeped it in a lemon and lime syrup and finished it with almonds and a white chocolate drizzle.
** GREAT TASTE AWARDS - BRONZE WINNER ** Crushed biscuits, rolled oats and prairie pecan nuts wrapped in maple flavoured syrup and melted caramel, smothered with a new dark chocolate.
** GREAT TASTE AWARDS - GOLD WINNER ** Our own mixture of roasted whole nuts (cashews, brazils, pistachios, almonds and walnuts) on a chocolate biscuit base, bound together with soft brown sugar, butter & a little cream. We glaze the top with honey at the end.
Lashings of raspberry jam on a shortcake base with our unique toasted coconut topping. Needs careful handling, as the jam can make it stick to the sides of the tray.
A brand new recipe sandwiching crushed raspberries between two oaty, pinenutty crumble layers. Finished with light Muscovado sugar. It is very moreish and also handles well.
