THE GOLDEN GRAVINNE
Blonde chocolate richness, stroopwafel caramel depth, and a crisp, cultured crunch — finished with a restrained touch of sea salt.
Born amid the warm, honeyed aromas of a Dutch kitchen, the Gravinne was raised on patience, precision, and caramel craft. In a household where stroopwafels were pressed with care and sweetness was always measured, she developed an early reputation for balance — indulgent in spirit, yet disciplined by design.
It was this quiet distinction that first set her apart. Word travelled gently beyond her homeland, and she was soon welcomed into more cultured company, where blonde chocolate was prized for its soft richness and restraint. There, among polished tables and well-set salons, she refined her character further — crisp feuilletine lending texture and wit, a deliberate touch of sea salt ensuring composure at every turn.
As she came into her own, the Gravinne secured her place not through flourish, but through assurance. Warmth guided by precision, richness held in check by intelligence — hers was a presence that lingered thoughtfully rather than loudly. Introduced by recommendation rather than announcement, she was received into society as one welcomes a familiar pleasure, elevated by care.
Today, The Golden Gravinne stands as a study in caramel warmth and cultured crunch — a quietly brilliant addition to distinguished company, and a lady entirely at ease among the refined.
At her best when allowed to rest just warm, giving caramel notes time to deepen and the blonde chocolate to relax into the crumb. She favours patience over immediacy — a composed pause suits her far better than haste.
Coffee & Tea
Best accompanied by a cappuccino or gently rounded flat white, where soft milk and coffee warmth echo her toasted sweetness.
A malty Assam or well-aged Ceylon provides structure without sharpness, grounding her caramel tones with quiet authority.
Cold Sips
A cold brew softened with a splash of milk suits her measured sweetness and crisp texture.
For a more indulgent pairing, an iced latte allows her feuilletine crunch to stand in contrast to cool, creamy calm.
Creams & Complements
A spoon of plain mascarpone lends richness without sweetness, allowing her caramel depth to remain composed.
Lightly salted crème fraîche offers restraint rather than tang, sharpening texture rather than flavour.
Thin slices of apple or a scattering of toasted oats reinforce her warmth without distraction.
For a Finer Momen
Served warm with vanilla bean or caramel gelato, she becomes quietly enveloping.
Presented with toasted almonds, blonde chocolate shards, and crushed feuilletine, she takes her place confidently on any after-dinner board.
Best enjoyed on the day of baking, when their centres remain soft and their edges hold their refined crispness.
Short-Term Keeping
Store in an airtight tin or jar at room temperature.
They will remain at their best for 2–3 days, retaining their tender centre and gentle chew.
Keep away from direct sunlight and heat, as the chocolate may soften.
To Restore Their Composure
Warm gently in a low oven (around 150°C) for 3–5 minutes.
This will revive their molten heart and revive the browned-butter aroma beautifully.
Longer Storage
Cookies may be frozen if required.
Place in a well-sealed container or bag, removing excess air.
Defrost at room temperature, then warm briefly to return them to society-worthy condition.
Notes on Texture
Sourdough cookies naturally deepen in flavour over time. Their edges may soften slightly after the second day, but their muscovado warmth and chocolate richness remain reliably composed.
WHEAT Flour ( WHEAT flour, calcium carbonate, iron, niacin, thiamin), Blonde Chocolate (cocoa butter, cane sugar, whole MILK powder, Feuilletine wafer (WHEAT flour, sugar, rapeseed oil, sunflower oil, MILK fat, lactose (MILK), MILK proteins, Salt, BARLEY Malt Extract, emulsifier (sunflower lecithin), raising agent (sodium hydrogen carbonate)), caramelised sugar, skimmed MILK powder, emulsifier (SOYA lecithin), flavouring, sea salt, vanilla extract), Stroopwafels (WHEAT flour, glucose syrup, sugar, non-hydrogenated vegetable oils (palm, rapeseed), butter (MILK), free-range EGG, molasses, emulsifier (SOYA lecithin), raising agent (sodium bicarbonate), salt, cinnamon), sourdough starter (WHEAT flour, water), unsalted butter (MILK), golden caster sugar, light brown muscovado sugar, EGG yolk, baking powder (raising agents: disodium diphosphate, sodium hydrogen carbonate; rice flour), bicarbonate of soda (raising agent: sodium hydrogen carbonate), sea salt (anti-caking agent: sodium ferrocyanide), vanilla extract (water, ethanol, sugar, vanilla bean extract).
Suitable for: Vegetarians
Allergens: See ingredients in CAPITALS. Made in a kitchen that handles gluten, milk, eggs, nuts, peanuts, sesame and soya
Caramel warmth. Cultured crunch.
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Price range: £2.00 through £6.00