Our hinged tin includes our millionaire shortbread, award winning biscuits & flapjacks to enjoy this Mother's Day. Our hinged Mother's Day Tin of Baked Treats includes a selection of our bestselling flapjacks and biscuits. The treats are individually wrapped so they can be enjoyed over a period of time.
Our cream tin with a hinged lid is embossed with a burgundy border with our logo in the middle, and is finished with a striking Mother's Day sleeve which can be removed and recycled.
Our tin includes:
A pack of 5 of our award-winningYorkshire Parkin Biscuits, Winner of Great Taste Award.
A pack of ourAll Butter Shortbread Biscuits, sprinked with sugar.
A Chocolate Chip Flapjack, baked with rolled oats and Belgian chocolate chips.
A Traditional Oat Flapjack, baked with rolled oats.
2 Millionaire Shortbreads, baked with an all butter shortbread base, smothered in caramel and topped with Belgian chocolate.
Their story begins over a hundred years ago, in the heart of the Yorkshire Pennines. It has a humble start, Lottie's Great Aunts; Mary and Edith Harrison, setting out to bake and sell their original recipes of regional specialities. Little did they know, it was the beginning of a legacy, a journey of a family’s passion for baking, handed down through three generations and the very start of the Lottie Shaw’s story.
“I grew up in my parents’ bakery,” Lottie explains, “ Loving our treasured family recipes'.” The urge to revive one of her favourites; The Yorkshire Parkin cake, a classic much-loved regional bonfire night treat, led Lottie to create her own brand... Lottie Shaw’s. Convinced once people tasted her authentic sticky ginger cake; a blend of oatmeal, ginger and black treacle, folk would enjoy it far & wide, all year round... and the rest as they say is history!
Today, our Yorkshire Parkin remains the award-winning signature product of the Lottie Shaw’s brand. One of the seriously good things about our Yorkshire Parkin cake heritage recipe is when we bake it, the treacle caramelises and hardens. In keeping with tradition, before it can leave the bakery it is kept to ‘rest’ to allow it to ‘come again’ this is where the caramel softens, giving each piece the perfect crumbly stickiness.