1 box = 175g
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 Sussex 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.
Salted Butter (Milk) (22%), Muscovado Sugar (16%), Gluten Free Oat Flour, Corn Flour, Gluten Free Oat Bran, Dark Chocolate (10 %) (Cocoa Mass, Sugar, Cocoa Butter, Fat-Reduced Cocoa Powder, emulsifier: Soya Lecithin, Black Treacle, Flaked Almonds (3%) Bitter Almond Extract (contains purified sunflower oil, almond oil, natural essences of almonds and hazelnuts, vanilla beans extract, cocoa bean extract, Raising agent – gluten free (disodium diphosphate and sodium hydrogen carbonate, rice flour), Sea Salt. For allergens, see ingredients in bold. Made in a bakery where nuts are handled.
||per ¼ pack (44g)
|*RI = Reference Intake. Reference intake of an average adult (8400 kJ/2000 kcal).