- Black Pepper Wheaten Biscuits
- Original Cheddar Cheese Nibbles
- Rosemary & Thyme Cheddar Cheese Nibbles
- Original Oaten Biscuits
- Rosemary & Thyme Oaten Biscuits
- Sicilian Lemon All Butter Shortbread
- Chocolate with Vanilla All Butter Shortbread
- Hazelnut & Cranberry Sweet Oaten Biscuits
- Biscuit Selection Tin
- Highland Shortbread Tin
- Sultana with Heather Honey Biscuits dipped in Dark Chocolate
- Orange Biscuits coated in Dark Chocolate
- Stem Ginger Biscuits coated in Dark Chocolate
Highland All Butter Shortbread
Baked following a traditional recipe in the heart of the Scottish Highlands, these melt-in-the-mouth all butter shortbread biscuits are made using churned British butter and flour from Maris Widgeon wheat grown on Duchy Home Farm at Highgrove.
Highland All Butter Shortbread
Read the list of ingredients, goes the saying, and if you don’t recognise some of them or they sound like they ought to be part of a chemistry experiment, don’t eat it.
Read the back of a packet of our organic shortbread and you might actually miss the ingredients list. It’s that small. The full list is: flour, butter, sugar and salt. That’s it.
The flour is made from organic wheat, much of it from Home Farm, while the sugar is raw and unprocessed. After simple sea salt, all that’s left to add is organic British butter from farms where the cattle spend plenty of time outside grazing grass.
It all ends up in the village of Aberlour, by the River Spey, where the famous shortbread maker, Walkers, bakes over 15 kinds of biscuits for us. Like so many of our suppliers and producers, the company is a family firm – still run by a Walker over a hundred years after its founding.
Amid all this simplicity, only one mystery remains: why is it called shortbread?
Well, it means bread that’s easily broken, something that’s apparent when you bite into one of our deliciously crumbly biscuits, safe in the knowledge that there’s nothing but wholesome goodness in your food.