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Product Range

Following the success of the Horsham Regency Gingerbread additional products have been added.

 Horsham’s Regency Gingerbread
A 200 year old recipe from the family of the celebrated poet Shelley, was the inspiration for this product. Handmade in Sussex with Lurgashall flour from the Weald & Downland Museum, our original recipe gingerbread has a rich flavour with a real ginger kick.
 

Horsham’s Regency Gingerbread – Gluten Free Recipe
Handmade in Sussex, they have all the flavour and sticky texture of our original recipe gingerbread, without the gluten.
 

Sussex Gingerbread Thins
These are less gingery than our gingerbreads. We make them with butter, unrefined sugars and a hint of ginger, to capture the rich flavour of this celebrated Sussex delicacy. Produced in Sussex using locally grown linseed meal. Delicious, crisp biscuits which are GLUTEN FREE.

 Sweet Sussex
Created as the perfect partner for Sussex cheese, but also delicious on their own. Produced in Sussex using locally grown linseed meal.Since the 1980s there has been a magnificent revival in the production of artisan-made British cheese. Sussex cheese makers are part of this success story, so
it seemed fitting to create a Sussex biscuit that would complement their fine products.
Scrumptious biscuits which are GLUTEN FREE.


Sussex Lemon Puddle Thins
Sussex Pond Pudding is a traditional English pudding made of suet pastry, which encases a whole lemon with butter and brown sugar. The pudding is boiled and steamed for several hours.
This product recreates this great taste.


Sussex Alberts Orange and Dark Chocolate
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 ‘Alberts’. Orange was a popular flavour in the Fuller household. The very
first entry in Richard Fuller’s cellar book in 1819 was for orange wine. Oranges, along with chocolate, featured in many of his daughter-in-law Maria’s recipes. We use pure orange extract in these biscuits & hope you enjoy them as much as Richard clearly enjoyed his home produced wine, much of which he recorded as ‘drunk from the cask’.


Sussex Alberts Honey
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 ‘Alberts’. Straw bee hives would have been a common sight in the gardens of St Martins, where Richard grew the grapes & gooseberries mentioned in his home made wine records. We replaced the chocolate & almonds in our original Albert recipe with local honey, to create this delicious, sweet biscuit which can be enjoyed on its own or with cheese.

Sussex Alberts Almond and Dark Chocolate
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 ‘Alberts’. In Maria Fuller’s hand written cookery book, which she began in the early 1830s, she recorded details of how to make ‘An Albert’. This rich pudding contained ratafia cakes made with bitter almonds, a popular 18th & 19th century flavouring. They were used in tiny quantities to enhance the taste of a dish. Partnering this with oats & dark chocolate has created an unusual, but delicious biscuit.

Sussex Twelfth  Night  Oat and Butter
Enjoy with Stilton at Christmas or Twelfth Night.
A special addition for your Xmas table.

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