This was first made by Walter Burnett in Kirriemuir who sold his recipe to a large plant baker in East Kilbride near Glasgow in the 1940s. It was made in this bakery until 1977 when the recipe was sold again to Bell’s of Shotts who continue to make it. It is a light-textured, dumpling-type gingerbread which is sweetly-malted and lightly-spiced.
