Lovely floral drum design filled with Stem Ginger and Lemon Biscuits.
The product has been discontinued in our webshop
Now in their fourth generation, their family business continues the tradition of baking biscuits using the same recipes that their great-grandmother, Annie Wild, made more than 100 years ago. The original Wild's Bakery was founded around 1899 in the Victorian seaside resort of Morecambe, Lancashire. Annie Wild ran the bakery and B&B (today's B&B) while being a full-time mother to three boys. Eldest son John Wild decided to move back to his Yorkshire roots in the 1920s, away from the seasonal summer trade where he and Annie opened a shop in Haworth. This is where they started to build on the legacy of Grandma Wild's special baking recipes. In 1928 he bought larger premises outside Haworth and this remained the family bakery until the turn of the new millennium when he moved to Steeton in West Yorkshire.
Wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), sugar, salted sweetcream butter (26%) (cream: milk; salt), rolled oats, stem ginger (8%) (sugar, ginger), partially inverted sugar syrup, ground ginger, raising agent: sodium bicarbonate; butterscotch flavoured toffee pieces (soft dark brown sugar, glucose syrup (wheat), butter (milk, salt), non-hydrogenated palm oil, natural flavour), natural lemon flavouring.
Wheat,Milk, Oat
Not suitable for nut & sesame allergy sufferers: may also contain egg, mustard, peanut, soya and other gluten sources (spelt, rye, barley).
At Grandma Wild’s Biscuits, our heritage is in the detail. We only use the finest ingredients to make our biscuits. Tray baked in the Traditional way to achieve
that crispy crunch and utterly delicious taste. Just as Annie Wild did back in 1899.
