Chocolate Creams: Fortified Wheat Flour ( Wheat Flour, Calcium Carbonate, Iron, Nicotinamide, Thiamin), Sugar, Vegetable Oils (Palm, Palm Kernel, Rapeseed in varying proportions), Dextrose, Fat Reduced Cocoa Powder, Colour (Ammonia Caramel), Wheat Starch, Partially Inverted Refiners Syrup, Soya Flour, Raising Agents (Ammonium Hydrogen Carbonate, Sodium Hydrogen Carbonate), Salt, Flavourings Make the crème au beurre. Tip the sugar into a small pan, add 2 tablespoons of water and bring it to the boil. Boil the mixture until the temperature on the sugar thermometer reaches 115°C/239°F. Unwanted Food or Drink Products - Once supply conditions are broken, there are a number of factors outside of our control that can affect the quality of a product. Therefore perishable goods such as food and drink cannot be returned.

In other food shopping news, Baileys has released a new Apple Pie flavour and it's expected to be a huge hit. Ginger Rings: Fortified Wheat Flour ( Wheat Flour, Calcium Carbonate, Iron, Nicotinamide, Thiamin), Sugar, Vegetable Oils (Palm, Rapeseed in varying proportions), Partially Inverted Refiners Syrup, Ground Ginger (1%), Raising Agents (Sodium Hydrogen Carbonate, Ammonium Hydrogen Carbonate), Salt, Flavouring Trendy yes, but there’s something irresistibly comforting about the traditional flavour of a custard cream. As such, the powers that be (or rather the biscuit-makers) have seen fit to give its flavour a make-over, replacing its much-loved centre with coconut cream, rhubarb, strawberry and even coffee.Top 10 Chocolates Top 15 Chewing Gums Kinder’s Product Range Nutella’s Product Range Ferrero’s Product Range Kit Kat Range Cadbury Range Place the biscuits on one of the lined baking sheets and chill them while you roll out the remaining dough to make 12 more custard cream biscuits. Chill the biscuits for 30 minutes and heat the oven to 170°C/150°C fan/325°F/Gas 3. Custard Creams: Fortified Wheat Flour ( Wheat Flour, Calcium Carbonate, Iron, Nicotinamide, Thiamin), Vegetable Oils (Palm, Palm Kernel, Rapeseed in varying proportions), Sugar, Dextrose, Wheat Starch, Raising Agents (Sodium Hydrogen Carbonate, Ammonium Hydrogen Carbonate), Whey Powder ( Milk), Salt, Flavouring, Colour (Beta-Carotene) Digestives: Fortified Wheat Flour ( Wheat Flour, Calcium Carbonate, Iron, Nicotinamide, Thiamin), Vegetable Oils (Palm, Rapeseed in varying proportions), Wholemeal Wheat Flour, Sugar, Partially Inverted Refiners Syrup, Whey Powder ( Milk), Raising Agents (Sodium Hydrogen Carbonate, Ammonium Hydrogen Carbonate), Salt Sift in the flour and custard powder and mix by hand to a crumbly dough. Bring the dough together with your hands and knead it gently on a lightly floured work surface until smooth. Do not overwork the biscuit dough.

Shorties: Fortified Wheat Flour ( Wheat Flour, Calcium Carbonate, Iron, Nicotinamide, Thiamin), Sugar, Vegetable Oils (Palm, Rapeseed in varying proportions), Wheat Starch, Partially Inverted Refiners Syrup, Raising Agents (Ammonium Hydrogen Carbonate, Sodium Hydrogen Carbonate), Soya Flour, Dried Glucose Syrup, Salt, Flavourings Overall I rather enjoyed these. I probably wouldn’t get them again though, because I just prefer bourbon and custard creams to be one way or the other. But it’s a fun mashup!"Make the biscuits. Beat the butter and sugar in a stand mixer fitted with the beater, on medium speed for 2-3 minutes, until light and creamy. Add the egg and vanilla and thoroughly mix. Here at the GHI we like ours golden, and plentifully filled with rich vanilla custard filling. Firm but not too hard, the biscuit should crumble in the mouth for a satisfying bite but be robust enough to stand up to some serious dunking. The supermarket has replaced the traditional chocolate in the middle of a bourbon with a custard cream filling, which means you get the chocolatiness of the bourbon outside but a smooth vanilla custard centre. What could be better than that?