Description
Tin Contents –
Chocolate & Tahini Sandwich Biscuit – These are (for us at least) as traditional as Christmas itself and always a crowd-pleasing favourite—two cocoa-rich shortbread biscuits filled with tahini ganache made with Pump Street’s 44% Ecuador Chocolate.
Vanilla Sugar Sablé – A buttery shortbread style biscuit made with wholegrain flour grown by John and Guy at Turners of Bytham in Lincolnshire and milled by Paul at Tuxford Windmill via wind power on traditional Derbyshire Mill Stones. Each biscuit is dusted in Vanilla sugar made with organic Vanilla powder sourced from Uganda.
Salted Chocolate & Barley Triangle – Made with stoneground Barley flour and finely ground 72% Madagascar Ambanja Chocolate from Pump Street Chocolate. The chocolate lends bright fruit notes of cherry, the barley flour, a moreishly malty flavour. A sophisticated shortbread we can’t stop scoffing.
Cocoa Nib & Almond Ricciolini – A traditional Italian almond macaroon with rich Ecuadorian cocoa nibs from Pump Street Chocolate. The almonds come from unique agroforestry projects in Spain (The Almendrehesa Association), which prioritises the restoration of soil fertility to reverse desertification in Andalucia.
Baci di Dama – Made with the finest toasted hazelnuts from Piedmont, with a name that translates from Italian as ‘Ladies kisses’, these biscuits are buttery, bitesized and beyond bellissimo. Two delicate hazelnut shortbreads sandwiched with Pump Street’s 72% Chocolate.
Nova Butterkek – You’ll find some nostalgia and familiarity in this subtly sweet, crisp and buttery biscuit. We’ve put our stamp on the traditional German Butterkek with our version, using wholewheat flour for more flavour and a bran freckled finish, sandwiched with a satisfying dark-milk chocolate.
Allergens: WHEAT, GLUTEN, EGGS, MILK, NUTS, SESAME, MUSTARD
All items are made in a bakery that handles peanuts and peanut products. We can not guarantee that trace allergens are not present in any product.
Images used serve as examples of the biscuits included in the tin.
