Kent and Fraser Food Cookies and Biscuits Reviewed
I got four different types of cookies from Kent & Fraser but regrettably one arrived in pieces – the terrible dangers of post being illustrated in the boxes I got, let alone the crumbs in the one packet of a pair of cookies that arrived in crumbs. Still, most of these 3 boxes were whole and so I thought I’d give them a review!
According to their website “Award winning Kent & Fraser have a passion for good food and we really love to bake! We have dedicated ourselves to creating an outstanding range of great tasting, hand-made and 100% natural, gluten-free biscuits, cookies, and shortbread that are packed full of taste and deliciously that bit better.” As someone who is actually allergic to wheat (I’m fine with gluten – I’m not fine with wheat in any form), I was eager to try these cookies which have replaced traditional wheat flour with rice, maize and other bits.
Choc Chip Crunchy Cookies – yes, these are very crunchy cookies. I think they need a dipping in tea but they are also very buttery cookies. They are really nice and rich but could do with more chocolate 😉 I think that these, of the 3 I tried, were my favourite cookie. Of course, everyone’s taste is different… These are gluten and wheat free and have no eggs. I’m not anti-egg but nice to have no wheat and still have it taste like a cookie.
Chocolate Butter Crunch Sweet Biscuits – These were very chocolaty but not as buttery as the choc chip and thinner. They are really cocoa and chocolaty and a little less sweet, in my opinion, than the choc chip. I did like them but my favourite really is the choc chip. These are wheat, gluten and egg free as well.
Stilton & Walnut Savoury Biscuits – These were not quite my cup of tea but they are delightfully herby and the crunch of the walnut is pronounced without being overpowering. While strongly flavoured with stilton and not as much of walnut but also balanced with the flavour of herbs, they weren’t quite to my taste. These biscuits are wheat, soya, gluten and egg free so a real global biscuit for a number of food sensitivities.
Of all the types I tried, the exceedingly buttery choc chip cookies were my favourites. They are all quite crunchy but most packet cookies are. They are free of a number of allergens and so will be perfect for you or your family. Just pop on over to the Kent & Fraser site, pick a type and harass your local supermarket until they carry them!
About Judith Lewis
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I made #chocolatechipcookies and photographed them with a picture of where chocolate comes from! The #cocoapod you can see opened up has #cocoabeans inside it covered in a white mucilage which breaks down during #fermentation and helps the beans create amazing flavour. The process takes about a week after which time the fermented beans are dried and shipped out to somewhere they then can take them and make them into amazing #chocolate🍫 like at @greenandblacks
Those cocoa beans are then made by #greenandblacks into different #chocolatebars including the baking chocolate I chopped up to make these cookies.
Next time you buy #🍫 from the supermarket make sure you buy #ethicalchocolate that is #fairtrade or #fairlytraded like @greenandblacks @divinechocolateuk or @williescacao and eat or use that instead. http://ift.tt/2D9F96o
Happy holidays and may all your cookies be delicious! I think probably shortbread are the easiest and last the longest of all the cookies I bake. They age well in a tin for a few weeks but rarely last long enough TO age!
300g plain flour
1 tsp salt
100g caster sugar
200g unsalted butter
Preheat oven to 170C
Sift together the salt, flour and sugar.#rub in the butter (so made sure it is still chilled).
Once blended, place the ball of dough in the fridge for 30 min.
Roll out to about 1cm thick. I sometimes go with .8cm thick.
Cut into shapes.
Place on a parchment-lined baking tray.
Bake for 20-25min.
Remove and let cool.
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