Shortbread Selection Tin is baked in small trays to a short, sandy crumb – the kind that breaks cleanly rather than bending. Butter is the only fat we use, which is why they keep their flavour rather than going waxy.
Layered into a rigid tin with paper between the tiers so they arrive whole.
- All-butter, short crumb
- Baked in small trays
- Layered with paper so they arrive whole
- Keeps three months
