The signature dessert of Massachusetts has been recreated in all its glory, in these bite-size biscuits with a sweet, creamy and custardy flavour.Suitable for vegetarians.
Although Artisan biscuits new company, they have been baking biscuits in Ashbourne, Derbyshire, for over 70 years. In 1935, the Spencer family started making biscuits at the back of their tea shop. The original Ashbourne gingerbread recipe came into the family's hands in the early 1800s from the French chef who invented it, and has been passed down from generation to generation ever since. In 2006, the Spencer family sold the bakery to The Fine Cheese Co. and Paul Darvil, who share the same commitment to, and belief in, making biscuits with skill, care and the finest ingredients.
Wheat flour,Butter: Milk 26%, Salt,Dark chocolate chips: Sugar 15%, Cocoa mass, Cocoa butter, Soya Lecithin Emulsifier Natural flavouring,Meringue pieces: Sugar, wheat starch, Egg , Albumen powder, Shea oil, Palm oil, Sunflower lecithin (Emulsifier),Soft brown sugar, Sugar, Maltodextrin ,Golden Syrup, Whole milk powder, Sea salt, Vanilla extract 0.3%, Natural flavouring, Sodium bicarbonate (Raising agent), Beta Carotene (Natural colouring)
Wheat, Egg, Milk Not suitable for nut allergy sufferers.
A Boston cream pie is a cake with a cream filling.The dessert acquired its name when cakes and pies were cooked in the same pans, and the words were used interchangeably.In the late 19th century, this type of cake was variously called a cream pie, a chocolate cream pie, or a custard cake.
