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The Danes love liquorice, they even have a festival every year in Copenhagen dedicated to its celebration. Being half Danish, I ate a lot of liquorice as a child and although I love salt lakrids (it’s the addition of ammonium chloride that creates that salty, mouth-puckering taste), I also prefer the taste of ordinary Danish liquorice to any other, there’s something in the balance of aniseed and liquorice root which gives it a smoother, more lingering flavour which I have reflected in this macaron.


Sugar, ground almonds, free range eggs, Belgian white chocolate (sugar, cocoa butter, whole milk powder, emulsifier: soya lecithin, natural vanilla flavouring), cream (from cow’s milk), cane molasses, liquorice root, aniseed, natural charcoal, food colour (E151, E102*, E122*, E131). *May have an adverse effect on activity and attention in children.