The ‘mother’ with a touch of Maldon Sea Salt.  The salt heightens the flavour, makes it more caramelly and takes the edge off the sweetness – but not salty.  Closest to the product my mother and grandmother made.  Because the they had no fridge they used salted butter as it kept longer.

With cubes of stem ginger (not root as in the photo) making it buttery and gingery – like ginger biscuits

With caramelised orange zest laced in ribbons throughout the mix

With whole hazelnuts roasted in a spot of vegetable oil

Dark chocolate and whole, roast hazelnuts

With caramelised lime zest