Lottie Shaws Biscuits, Cakes & Sweet Sauces

To create these award winning Parkin Biscuits we have brought together the medium coarse oatmeal, black treacle, syrup and ginger all of which are in our Yorkshire Parkin. These ingredients have been blended together in perfect proportions to create a luxury ginger biscuit that is quite unique. The box contains two packets of five biscuits, so you don't have to eat them all at once!

Our amazing thick all butter shortbread biscuits are a firm favourite baked to our traditional family recipe. Sprinkled with sugar on top and packed in 2 packs of 4 biscuits so they keep fresh for longer.

To create our Yorkshire Ginger Parkin & Chocolate biscuits we have used our award winning Yorkshire Parkin Biscuit recipe, the perfect blend of oatmeal, ginger and black treacle, and added rich, silky Belgian chocolate chunks. This combination of ingredients creates a luxury ginger biscuit that is quite unique. We are delighted that these biscuits have won a GREAT TASTE AWARD

Baked using the traditional "scratch baked" technique, our rich Triple Chocolate biscuit contains a dark chocolate couverture and is packed with Belgian white and dark chocolate chips to create a decadent treat. They are baked using free range eggs.

Our fabulous all butter fudge is 150g of pure indulgence. Perfect to give as a gift to anyone or you could just buy a bag for yourself!

Our all butter chocolate Yorkshire truffle fudge is a fabulous indulgent treat for any chocoholic

Our rich fruit cake is packed with fruit which we have taken the time to soak in stout from our friends at Little Valley Brewery in Cragg Vale. I had an Irish grandma who baked her fruit cake using stout and her recipe gives the cake depth and flavour. Each cake is then hand wrapped and presented in a card box making it the perfect gift to be enjoyed with a cup of tea and a slice of cheese, just as we do in Yorkshire.

Our Sloe Gin Fruit Cake is based on a traditional recipe handed down 3 generations and using the finest fruit, soaked and plumped overnight in Hedgerow Gin from our friends at Sloe Motion for that sticky richness. Stirred and baked the way Grandma did. Each fruit cake is individually hand crafted and lovingly baked in our bakery.

Ingredients: GINGERBREAD: Wheat Flour (wheat flour fortified with calcium carbonate, iron, niacin, thiamine), Sugar, Margarine (vegetable oil {rapeseed and palm oil (RSPO sourced) in various proportions}, water, salt, emulsfier (polyglycerol esters of fatty acids), Colours (curcumin, annatto, flavouring), Ground Ginger (1%), Partially Inverted Syrup, Bicarbonate Soda, Milk. CHOCOLATE FLAVOURED COATING: Sugar, Vegetable Oil Palm kernel, Palm Oil (RSPO sourced),and Whey Powder (from milk) Lactose and Proteins from Whey (from milk), Cocoa Powder, Emulsfiers Lecithin, Polyglycerol Polyricinoleate, Flavouring. MINI SMARTIES: Sugar, Cocoa Mass, Lactose and Proteins from Whey (from milk), Butter Fat (from milk), Cocoa Butter, Skimmed Milk Powder (from milk), Wheat Flour (wheat flour fortified with calcium carbonate, iron, niacin thiamine), Rice Starch, Emulsifier (sunflower, lecithin), Fruit and Vegetable Concentrates (safflower, radish, black carrot, lemon, hibiscus red cabbage), Spirulina Concentrate, Glazing Agents (carnauba wax, beeswax), Inverted Sugar Syrup

Our seriously good Caramel Sauce is a must have in your kitchen, with its huge range of uses. It is the perfect accompaniment to our Yorkshire Parkin. A couple of other serving suggestions we love are; poured over vanilla ice cream for a lighter pudding in the summer, stirred through whipped cream to make a great filling for Brandy Snaps. Finish with a scattering of raspberries to create a quick, impressive dessert.