Basic Biographical Details: Alexander Hunter Crawford". Dictionary of Scottish Architects . Retrieved 24 June 2022. It's probably just me but I remembered Bourbon biscuits as having a stronger chocolate flavour. They actually taste more of cocoa, the biscuit is cocoa flavoured and you can't really taste chocolate in the cream filling either. Not that they aren't nice, I love them just the same. A great classic. The biscuit is crisp and light and the cream in the middle is more than enough! A custard cream is a type of sandwich biscuit popular in the British Isles filled with a creamy, custard-flavoured centre. Traditionally, the filling was buttercream (which is still used in most home-made recipes) but nowadays cheaper fats have replaced butter in mass-produced biscuits. The filling tastes of vanilla and as such is more akin to the taste of custard made with custard powder than egg custard. It is believed that the custard cream biscuit originated in Britain in 1908. [1] Usually, they have an elaborate baroque design stamped onto them, originating in the Victorian era and representing ferns. [2] Not since my childhood had I had the pleasure of devouring these rectangular shaped biscuits, until now.

Flour ( Wheat Flour, Calcium, Iron, Niacin, Thiamin), Sugar, Vegetable Oil (Palm), Whey Solids ( Milk), Glucose Syrup, Wheat Starch, Raising Agents (Ammonium Bicarbonate, Sodium Bicarbonate), Salt, Natural Flavouring, Colour (Carotenes). Lifestyle / Additives From early childhood right up to the present day I still love these delicious chocolate biscuits with the generous filling in the middle, it is incredibly easy to eat more of these than you actually meant to. The crispy slightly hard biscuit compliments the filling perfectly to create a lovely chocolate sensation in your mouth. 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.Phew. Now all that’s out of the way, let’s dive straight into the list of which biscuits are vegan in the UK and which have animal ingredients like milk and eggs. 1. Biscoff Some of the biscuits in this list contain palm oil, which may or may not be sustainably sourced. Some vegans choose to avoid palm oil that hasn’t been certified as sustainable because its production destroys the habitats of animals. Cross contamination 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. Flour ( Wheat Flour, Calcium, Iron, Niacin, Thiamin), Sugar, Vegetable Oil (Palm), Fat Reduced Cocoa Powder, Glucose Syrup, Dextrose, Wheat Starch, Raising Agents (Ammonium Bicarbonate, Sodium Bicarbonate), Salt, Natural Flavouring. Lifestyle / Additives Years ago, I used to dunk them in my tea, this annoyed my mum but the taste was worth the telling off.

CRAWFORD’S BOURBON CREAMS 40G: Flour ( WHEAT Flour, Calcium, Iron, Niacin, Thiamin), Sugar, Vegetable Oil (Palm), Fat Reduced Cocoa Powder, Glucose Syrup, Dextrose, WHEAT Starch, Raising Agents (Ammonium Bicarbonate, Sodium Bicarbonate), Salt, Natural Flavouring.

Where To Buy

So whether you like to dunk them, dismantle them layer by layer, or devour them whole, you can’t really beat the good old-fashioned Crawfords Custard Cream. William's eldest son, William Crawford (1858–1926), became a partner of the business in 1880 and expanded it further. It was then known as Crawford and Sons. [ citation needed] I love chocolate, but I'm not really a lover of Chocolate flavoured products at all. I remember this brand as a child. Crawfords make a large range of quality biscuits, I had no idea that they have been in the business for over 200 years. Sometime, just like Ian another reviewer like to pull the biscuit apart to enjoy the lovely chocolatey filling, it's wonderful. Other times I just dunk them into a cup of hot tea and enjoy the beautiful flavour of these bourbons. In the UK, we used to always have the large tin, I always went for the bourbons, then custard creams then the pink wafer. You really can't beat them, not overly sweet, just right to compliment the filling perfectly. They're crisp without being hard, great at any time with or without a cup of hot tea. It started as a Scottish baker of ship's biscuits in a public house on The Shore, Leith in 1813. The bakery was acquired by Robert Mathie in 1817 and then William Crawford in 1856, when Mathie retired. William Crawford & Sons established large factories in Leith and Liverpool so that, at its peak, it was one of Britain's largest biscuit manufacturers and claimed to be its oldest. The company was acquired by United Biscuits in 1960 and is now a brand within their portfolio.

In 1856, William Crawford (1818–1889) bought an established bakery at 31 The Shore, Leith from Robert Mathie (1789–1863). The bakery specialised in ships' biscuits and had been established in 1813, [2] [3] with Mathie taking it over in 1817. [4]A favourite in almost every household, together with Custard Creams. Crawfords Bourbon Creams are crisp, tasty and the filling is just creamy enough. Delicious dunked, especially in cocoa or hot chocolate, excellent value for money. A biscuit barrel must. I always thought the name Bourbon came from the vanilla used to flavour them but my husband swears he can taste a slight hint of bourbon whisky in the cream filling. Who knows?