Fortt's Original Bath Oliver Biscuits (200g)

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He invented the biscuit – made from flour, butter, yeast and milk – as a slimming aid for gout-suffering patients who came to the spa city to take the waters.Please always read the labels, warning and directions provided before using or consuming the product.

Leave the dough to rise in a warm place for about one and a half hours, or until the dough has doubled in size. William Oliver (1695–1764) invented them as a type of digestive biscuit for patients taking Bath's restorative waters. Ingredients: Flour (Wheat Flour, Calcium, Iron, Niacin, Thiamin), Butter Oil (Milk), Vegetable Oil (Palm), Raising Agent (Ammonium Bicarbonate), Salt, Dried Whole Milk, Barley Malt Extract, Yeast. Oliver died he left some money, a sack of flour and the recipe for Bath Oliver biscuits to his coachman Atkins, who set up a biscuit-making business and became rich! In the fifteenth century people would wassail the apple trees to ensure they produced a good crop the following spring.Heat together the butter, milk and salt until the butter melts, pour into a large mixing bowl and set aside until it is just lukewarm. So he invented the Bath Oliver – a hard, dry 3in wheel of lightly baked wheatflour, raised only slightly with yeast, and covered with prick marks. Hi, l’ve heard that the Queen used to enjoy chocolate Oliver biscuits with her first cuppa of the day. In 1952 over 80,000 biscuits a day were being made in Bath, but, sadly, they are no longer produced here. One might think that a biscuit as storied and popular as the Bath Oliver would continue to be made until we started counting time in Stardates, but we would be wrong.

While in Bath, Dr Oliver invented the Bath bun, which is a confection of yeast-risen milk dough, sprinkled over with sugar. The Padfield family have been keeping cows at Park Farm for four generations, and launched The Bath Soft Cheese Company in the 1990s, reviving a family tradition of cheesemaking. This range also includes many gluten free brands, such as Glutamel, Mrs Crimble's and Juvela, helping to cater for those with specific dietary needs. The tasty buns proved too much for the rheumy patients so Dr Oliver invented a flatter, less-rich, biscuit version and named it ‘Bath Oliver. Bath Ovals are created by The Fine Cheese Company in homage to Bath's original famous crackers, Bath Olivers, invented here in 1750.

Cheddar Cheese has been made in Somerset for over eight hundred years and takes its name, so some say, from the impressive Cheddar Gorge. Rub the butter into the remaining flour and make all into a nice smooth dough; let it stand about two hours, then roll it out thin; cut the biscuits out with a cutter about three inches in diameter, dock them well, place on clean tins sprinkled with water, wash over with milk when you have them all off, put them in a steam press or drawers for half an hour, and bake in a cool oven. The Bath Oliver has never left our hearts, but many of us remember the dark days in 1984 when the archetypal biscuit was first stripped from us. Content on this site is not intended to substitute for advice given by medical practitioner, pharmacist, or other licensed health-care professional. Information and statements about products are not intended to be used to diagnose, treat, cure, or prevent any disease or health condition.

We use your sign-up to provide content in ways you’ve consented to and improve our understanding of you. So make yourself a Sally Lunn, grab some Cheddar and some cider and enjoy the taste of Somerset, the taste of Bath! Hundred-pound cheeses were regularly made, which took up to two years to mature, but the largest ever cheese was made in 1839 when a half ton cheddar with a circumference of nine feet was made for Queen Victoria. Experience the time-honoured elegance of Fortt's Bath Oliver Biscuits, renowned for their delicate, flaky texture and buttery flavour.The Fine Cheese Company have dedicated themselves to sharing the finest traditional artisan cheeses for the past thirty years, and along the way they’ve naturally become experts in crackers and accompaniments too! Amidst our selection of staples such as tinned foods, sugar, flour, salt and oils, prepare to be delighted by Bart's array of herbs and spices from around the world, artisan French fish soups from Crustarmor, and a new range of ambient charcuterie from The Real Cure in Dorset. The coachman made a fortune from making them and, after various bakers competed for their production in the 19th century, the recipe was passed to a James Fortt.