Rhubarb & Custard
Does the idea of Rhubarb make you cringe? It did for Angel! She has worked hard to create something that is quintessentially British but upgrade it in a way that converts the non-believers into dedicated followers. Come to the tangy sweet side of this British classic. Fluffy, buttery, vanilla custard cookie dough balances out the sharp and tangy rhubarb curd in the centre and finished off with a slightly lemony glaze and coloured sugar sprinkles. This isn’t the Rhubarb and Custard your nan made for Sunday lunch, we dare say, it’s better! We are sure you will agree that they are..." So good...it's sinful! "
Avg. cookie size is approx. 50g each.
Fortified WHEAT flour [WHEAT flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)}, Vegetable fat (Palm and rapeseed), Powdered sugar {cane sugar, corn flour}, Vegan custard powder {Maize Starch, Salt, Flavouring, Colour (Annatto)}, Rhubarb juice, Corn flour, SOYA milk {Water, SOYA (7%), Inulin, Calcium Phosphate, Salt, Stabiliser (Gellan Gum), Potassium Iodide, Vitamin B12, Vitamin B2, Vitamin D2}, Baking soda, Vanilla extract (Water, Alcohol (35%), Vanilla Bean Extractives), Cream of tartar, Sea salt, Lemon juice.
Allergens highlighted in BOLD type.
Prepared in a kitchen where nuts may be present.