New York’s ‘Big Apple’ has become the ‘Big Strawberry’ for this fruity and creamy cookie with a long-lasting flavour. Made with golden syrup and real strawberry juice, they’re so nice you’ll want them twice.
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 28%, Salt, Meringe pieces: Sugar 9%, Wheat starch, Egg albumen powder, Shea Oil, Palm Oil , Sunflower lecithin (Emiulsifier), Soft brown sugar, Sugar, Maltodextrin, Strawberry Juice concentrate 2%, Whole milk powder, Golden syrup , Glucose syrup , Sea salt , Sodium bicarbonate (Raising agent) , Natural flavourings
Wheat, Egg, Milk Not suitable for nut allergy sufferers.
Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest, layer consists of a mixture of a soft, fresh cheese (typically cottage cheese, cream cheese or ricotta), eggs, and sugar. If there is a bottom layer, it most often consists of a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake.
