支持本地有機農夫、無添加飲食生活。
我們架上無添加及食家口味的食品、飲品,都是我們挑剔嚴選的!
我們是「快樂家庭網上店」。

蘇格蘭超香牛油味 有機牛油酥餅

(190g 有機版)(成份只有:有機小麥粉、有機牛油、有機糖、鹽)

sku: organicshortbread

蘇格蘭超香牛油味 有機牛油酥餅(190g 有機版)(成份只有:有機小麥粉、有機牛油、有機糖、鹽)

HK$55.00 / 1 件
順豐自取點自提OK

成份只有:有機小麥粉、有機牛油、有機糖、鹽,絕無化學添加。

淨重: 190g

產品詳情

2019年《選擇月刊》測試了坊間常見的58款餅乾、曲奇。測試針對的是食用安全及營養素含量,評選為5星級最優質的,只有8款。蘇格蘭Walker牛油酥餅為其中之一。 按這連結詳看。

吃過這餅乾的朋友都知道,它是同類產品中最美味、牛油味最香的。

更美妙的是,它竟然是全天然無添加的。

而最近,他們更推出了有機版。成份只有:有機小麥粉、有機牛油、有機糖、鹽,絕無化學添加。

一個獨立包裝有2條牛油酥餅。

把這放在手袋裡,超方便的!街上突然肚餓,附近又沒什麼好店的時候,這超好吃的牛油餅是救你一命的好朋友啊! 給小朋友帶上學也是上上之選啊!

用來做甜品餅底,更是又健康又經濟又方便之選,用了它們做甜品餅底,牛油味肯定夠! 怎樣利用這牛油餅更快、更省時做各式各樣的甜品?請看以下連結:連結

這1898就建立的牛油餅製造商對他們的品牌有多大自豪、製作有多挑剔,為什麼很多人都認為他們是市面上最好的牛油餅?請看以下這英國大報的文章。其中,最令我們留下深刻印象是老闆以下的說話。

 

At one end of the road that runs through Aberlour, in Scotland, there is a distillery; at the other, a shortbread factory. In between lies a one-mile beat on the banks of the Spey on which Aberlour villagers can, for an annual sum of £100, fish for salmon. For some people, it is probably the closest thing to heaven on earth. Even discounting the presence of the biscuits and whisky (there are 30 other distilleries in the vicinity, including Glenfiddich and Macallan), this is an extraordinarily beautiful part of the country, and the Spey is one of the most famous rivers in the world and has hosted a roster of celebrity fly-fishers, including the late Queen Elizabeth the Queen Mother and Princess Margaret.

It is also home to Jim Walker, who, with his brother, Joseph, and sister, Marjorie (now retired), owns the shortbread. He is a grandson of the Joseph who founded Walkers shortbread in 1898, borrowing £50 and setting up a bakery in Aberdeen. In 1910 Joseph moved his bakery to Aberlour and opened a shop on the high street. The shop is still there, exactly as it was in the 1950s, but the bakery has grown exponentially and now occupies a 15-acre site just outside the village, producing cakes, meringues and mince pies as well as the 40,000 tons of shortbread biscuits the company makes each year, which are exported to more than 90 countries, including America, Japan and Australia.

It is a big achievement for what is still a family-owned and -run firm. ‘Speyside is the perfect home for a shortbread company,’ Jim Walker says. ‘Even the Scottish climate helps. You can’t make shortbread in a heatwave, which is not a danger here. You couldn’t do this in London.’

As you may expect from a man who seems never to be more than arm’s length from a plate of biscuits, Walker is one of the most benign and charming factory owners you could hope to meet. More Wallace than Bounderby, he provides a background commentary on the life and times of Walkers; shortbread; the vote; fly-fishing; Harry Lauder, who was a friend of his grandfather’s; the railway, axed by Beeching, that once ran through Aberlour, taking whisky southwards; and the day he took a suitcase of shortbread up to Harrods in the 1960s and sold the lot – all discussed in a soft Scottish burr as he shows me around his fiefdom.

Walkers still makes shortbread for Harrods, and its own line is sold through Waitrose, Ocado, airports and high- end stores such as Fortnum’s and Selfridges. It is not in any other supermarket – an astonishing fact considering that the brand exerts such a hold on the public imagination. If you think of shop-bought shortbread, you pretty much think of Walkers in its familiar tartan boxes decorated with Scottish iconography of thistles, lochs, stags and castles. ‘That all works really well in America,’ Walker notes. He is particularly proud of the company logo, a 19th-century portrait of Flora MacDonald enjoying a romantic encounter with Bonnie Prince Charlie, which has been used on the packaging for 45 years. (The original picture, by William Joy, came up at Sotheby’s in 1998. It was bought by Walker and now hangs in Aberlour House, the company’s headquarters, where we adjourn before setting off to visit Shortbread 2, the factory that produces all Walkers shortbread.)

 

Legend has it that the original Aberlour House gave shelter to the prince when he fled to Skye in 1746. In its current 19th-century pillared incarnation it has housed, among others, the MoD during the Second World War, while they planned the D-Day landings; and the pre-school for Gordonstoun, when it was bitterly cold and stank, according to the Prince of Wales, of old socks.

‘That’s the thing everyone who knew it when it was a school mentions when they come here,’ Walker says. ‘ “Good heavens, it's warm,” they say. “It used to be so cold.”  ’ The house itself is massive. There are endless corridors sporting tartan carpets and gigantic rooms where Field Marshal Montgomery pored over his maps and several hundred schoolboys swarmed, but which are now stuffed with shortbread biscuits and Walker-family memorabilia – portraits of Walker’s father and uncle, who kept the company going through two world wars; cabinets full of awards and presents donated by grateful distributors; the desk at which Walker can remember watching his grandfather count the money at the end of each day; and a large fibreglass tartan elephant that guards the bottom of an impressive staircase in the front hall.

Sadly the family does not actually live here (‘Not my style at all,’ Walker murmurs); instead it provides conference and sales rooms, plus space for 40 office staff – and those biscuits. If you are an office worker who fancies a shortbread with your cup of tea, Aberlour House is the place to be. There are more than 300 different types of Walkers shortbread, and there are boxes of every one of them here in the sales room.

‘Shortbread means “crumbly”,’ Alistair Gronbach, Walkers’ mar-keting director, says as we gaze at half a mile of table laden with it. ‘It was invented by adding butter and sugar to stale breadcrumbs and baking the result. It was a delicacy and one that we owe to Mary, Queen of Scots, who came back to Scotland from France with a host of French chefs. They made it for her, originally baking it in rounds – petites galettes – decorated like the petticoat tails of the queen.