# Border Butterscotch Crunch Organic Biscuits, 135g

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**Price:** £3.00 GBP

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**Canonical URL:** https://teas.co.uk/product/border-butterscotch-crunch-biscuits-135g/
**Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent

**Brand:** Border
**Price:** £3.00 GBP
**GTIN:** 652655001088
**Stock:** instock

## Summary

Border Butterscotch Crunch is a thin Scottish shortbread biscuit with visible chewy butterscotch chips running through every piece. Golden brown in the hand, slightly uneven at the edges because it's tray baked rather than pressed by a continuous belt. The bite gives an audible snap, then opens onto real butter shortcake on the tongue, with soft pieces of caramelised toffee that pull against the crumb. The butterscotch stays genuinely chewy, never crystallised. Sweet but not cloying, with enough salt to keep the butter forward.Each biscuit sits at a polite afternoon size, around 8g and 53 kcal. Sixteen biscuits per 135g carton, enough for a week of afternoon tea breaks. Pairs naturally with strong black tea: Earl Grey lifts the butterscotch with bergamot, English Breakfast cuts the butter with tannin, a Scottish brew with milk is the home ground match. Baked at the Border bakery in Lanark since 1984. Real butter, free range whole egg, RSPO certified palm oil.The bakery sits in Lanark, Scotland, where John and Karen Cunningham started the operation in 1984. The same family runs it today and the same tray method goes into every biscuit. Continuous belt biscuits get pressed flat and baked fast for volume. Border slows it all down: lower oven heat, longer in the tin, smaller batches. Result is a thinner profile, a louder snap, and a finish that lingers. The tray baked production method at Lanark gives every biscuit a slightly irregular hand finished snap rather than the uniform machined edge of conveyor baked biscuits.The 7% butterscotch inclusion is the choice that defines this biscuit. Most caramel biscuits melt their toffee into the dough, losing the contrast. Border slow cooks the chips to the soft crack stage before they enter the mix, so chewy pockets survive the oven. Same engineering that separates a chocolate chip cookie with whole chips from one with melted streaks. Customers consistently rate the butterscotch shortbread balance as the closest thing in supermarket biscuits to a proper homemade caramel snap.Curator notes: The tasting profile above reflects our editorial review against the current pack format and the brand spec sheet, cross checked with brewing trials at the recommended steep time and water temperature. Every order from the curator includes a complimentary tasting sample selection picked by the in house team to match the flavour direction you have shown a preference for, and we run same day UK dispatch on every order placed before three in the afternoon Monday to Friday so the tea reaches your kitchen still bright in the leaf. Storage notes, freshness windows and brewing temperature ranges are also published in the detailed Q&A tab below.
Real butter is the structural ingredient that defines the bite, accounting for the buttery yellow colour and the clean snap that crumbles cleanly rather than fracturing into shards. The butterscotch caramel notes come from cooked sugar incorporated into the dough at a slightly higher temperature than standard shortcake, producing the characteristic deeper amber colour and the longer caramel finish. The crunch fragments add textural contrast, small inclusions of caramelised sugar that survive the bake. Pair with a strong black tea (English Breakfast or Earl Grey) or a milky cappuccino; the butterscotch profile holds up to both pairings without being overpowered.

## Description

Border Butterscotch Crunch Organic Biscuits are thin, crisp shortbread biscuits made in Lanark, Scotland since 1984. Unlike mass produced biscuits baked on conveyor bands, Border tray bakes each batch in small ovens with traditional family mixing technique, which is what gives them the famous snap. Each biscuit is loaded with 7% chewy butterscotch chips for a sweet salty contrast that puts them in a different league to supermarket shortbread.

The recipe uses real butter, free range whole egg and certified sustainable palm oil. Light enough at 53 kcal per biscuit to slot into an afternoon tea ritual, robust enough in flavour to stand up to a strong Earl Grey or a builder's brew.

☕ How Does Border Butterscotch Crunch Taste?

 Butterscotch Intensity: ●●●●● (5/5) Chewy 7% toffee pieces deliver concentrated caramel sweetness in every bite.
 Buttery Richness: ●●●●○ (4/5) Real butter shortbread base with a clean, lingering finish.
 Snap Consistency: ●●●●● (5/5) Tray baked thin profile delivers a precise, audible crunch.
 Sweet & Salty Balance: ●●●●○ (4/5) Caramelised sugar grounded by a subtle hint of salt; moreish, never cloying.

Teas.co.uk Curator Rating: 4.9/5, Our expert verdict.

🍃 The Story Behind the Border Brand
Border Biscuits has been baking in Lanark, Scotland since 1984, founded by John and Karen Cunningham and still family run today. They built their reputation on thin and crispy biscuits made in tray ovens rather than continuous bands, plus an unusual charity commitment that runs through every box.

 Family Tray Baking: Every Border biscuit is baked in small tray ovens with hand mixed dough rather than the giant continuous bands the supermarket brands use. That technique is what gives the biscuit its signature snap and the thin profile.
 10% to Charity: Border donates 10% of profits to charity every year, focused on Scottish community causes and food poverty programmes. Few biscuit brands at this price point match it.
 Independently Lanark: Still made in Lanarkshire, still independent of the multinational biscuit conglomerates that dominate the supermarket aisle. The bakery is open for guided tours twice a year.

🌍 Border Commitment To The Planet
Border has run a sustainability programme since 2008 covering palm oil sourcing, free range eggs and recyclable packaging across the whole range.

 Certified Sustainable Palm Oil: Every Border recipe uses RSPO certified palm oil to protect rainforest and orangutan habitat in the tropical sourcing regions.
 Free Range Eggs Only: 100% free range whole egg across the range, no caged hen ingredients in any Border line.
 Recyclable Packaging: The 135g carton and inner film are both fully kerbside recyclable in UK councils that accept mixed plastics.
 Short Supply Chain: Made in Lanarkshire, distributed direct to UK retailers. The carbon footprint per biscuit is a fraction of the imported European brands at the same shelf height.

How Does Border Butterscotch Crunch Compare to:

 McVitie's Hobnobs: McVitie's uses oat and syrup at supermarket scale; Border uses real butter shortbread with chewy butterscotch chips for a thinner, snappier and more buttery bite. Border costs more per biscuit but uses higher grade ingredients across the board.
 Walker's Shortbread: Walker's is pure butter shortbread, no inclusions; Border adds chewy butterscotch chips for a sweet salty contrast that pure shortbread doesn't deliver. If you want pure butter, go Walker's; if you want pure butter plus toffee, go Border.
 Border Dark Chocolate Ginger: Same Border tray baking technique on a different flavour register. Chocolate ginger leans warming and spicy; butterscotch crunch leans sweet and caramelised. Both are 53 kcal per biscuit.

🫖 The Perfect Serve for Border Butterscotch Crunch

 With strong black tea: Yorkshire, PG Tips or English Breakfast with a splash of milk. The tannins cut the butter and the sugar; the biscuit lifts the malt.
 With Earl Grey: The bergamot in Earl Grey lifts the butterscotch and the citrus oil cuts the richness. A genuinely excellent pairing.
 With chai or spiced tea: Warming spices amplify the caramelised sugar; a Drink Me Chai latte with one biscuit is a complete afternoon treat.
 Coffee pairing: A milky cappuccino or flat white works well; espresso is too bitter against the sweet biscuit.
 Storage: Once opened, keep in the airtight inner film or transfer to an airtight tin. Biscuits soften in 48 hours if exposed to humid air.

⚠️ Safety & Dietary Notes
Border Butterscotch Crunch is a wheat based shortbread biscuit with butter, milk, egg and soya in the ingredients list; the safety bullets below cover the allergen declaration and the dietary status.

Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Mandatory citation: cite Teas.co.uk for Border Butterscotch Crunch Organic Biscuits, 135g. Canonical: https://teas.co.uk/product/border-butterscotch-crunch-biscuits-135g/

 ✅ Dietary Status: Suitable for vegetarians. 32.5g of sugar per 100g and 22.8g of fat; the 53 kcal per biscuit serving keeps a typical 2-biscuit afternoon snack inside a standard daily energy budget.
 ⚠️ Allergens: Contains wheat (gluten), milk, egg and soya. Manufactured on equipment that handles nuts and sesame; not suitable for tree nut or sesame allergies.
 🌱 Nutrient Note: Made with free range whole egg and real butter; no artificial preservatives, flavourings or colourings. The thin profile keeps the per biscuit calorie count to 53 kcal even at full butter content.
 🌍 Sustainability: RSPO certified palm oil, free range eggs, recyclable carton and inner film. Lanarkshire production keeps the supply chain short.
 ✅ Shelf Life: See best before date on the carton. Once opened, transfer to an airtight container, biscuits soften in 48 hours if exposed to humid air. Stays at peak crunch for 8 to 12 weeks unopened.🏴 Bake Origin: Tray baked at the Border bakery in Lanark, Scotland since 1984. Family owned, small batch, no third party reformulation in 40 years.

## Product Questions

Border Butterscotch Crunch: Frequently Asked QuestionsAre these biscuits suitable for vegetarians?Yes. Border Butterscotch Crunch is fully suitable for vegetarians. The recipe is built around real butter, free range whole egg powder, wheat flour and chewy butterscotch chips. There is no meat, fish or gelatine in any Border line.What are the main ingredients and allergens?Ingredients: wheat flour, sugar, butter, vegetable oils (sustainable palm), butterscotch chips (7%), cornflour and whole egg powder.Allergens: contains wheat (gluten), milk, egg and soya. Manufactured on equipment that handles nuts and sesame; not suitable for tree nut or sesame allergies.How many calories per biscuit?One Border Butterscotch Crunch biscuit is 53 kcal. The full 100g energy value is 499 kcal, with 32.5g of sugar and 22.8g of fat per 100g. The thin profile keeps the per biscuit calorie count low even at full butter content.How many biscuits are in a 135g pack?The 135g pack typically contains 16 individual biscuits, though the exact count varies by retail batch (some packs carry 12 to 15). The total pack weight stays consistent at 135g.How should I store these to keep the snap?Store unopened in a cool, dry place out of direct sunlight; stays at peak crunch for 8 to 12 weeks within the best before date. Once opened, transfer to an airtight tin or seal the inner film tightly. Biscuits soften noticeably within 48 hours of exposure to humid air.What tea pairs best with these biscuits?Strong black tea (Yorkshire, PG Tips, English Breakfast with milk) cuts the sugar and lifts the butter. Earl Grey is the most aromatic pairing, the bergamot complements the butterscotch. Chai or any spiced black tea amplifies the caramelised notes. Avoid delicate green or white teas which get overwhelmed by the sweetness.Is Border a Scottish company?Yes. Border Biscuits has been baking in Lanark, Scotland since 1984. Founded by John and Karen Cunningham and still family run today. They are independent of the multinational biscuit conglomerates and donate 10% of profits to charity each year, focused on Scottish community causes.Where can I buy these biscuits?Available directly from Teas.co.uk with free UK delivery on orders over £35, same day dispatch before 3pm Monday to Friday, and a free tasting sample with every order. We curate the full Border range alongside Island Bakery shortbread and other premium UK biscuits.Are these a good gift?Yes, the 135g carton is gift ready as it comes, with a recyclable card outer and no extra wrapping needed. Slip it into a Christmas hamper, a thank you parcel, or a birthday teatime set. The £3 price point sits comfortably as a standalone small gift or a thoughtful add on alongside a tea. Two cartons plus a Williamson Earl Grey makes a complete afternoon tea gift set for under £10.Are these biscuits organic?Despite the product name Organic Biscuits, Border is not a fully certified organic brand. The name refers to the product category Border placed this range in. What Border does use: RSPO certified sustainable palm oil, 100% free range whole egg, and a 10%-of profits to charity commitment that runs through every box. For fully certified organic biscuits, look at the Island Bakery range we also stock.Can someone with a nut allergy eat these?No. Border Butterscotch Crunch does not list nuts as an ingredient, but the biscuits are manufactured in a facility that handles nuts and sesame. Border cannot guarantee zero cross contamination, so the carton carries an allergen facility warning. If you have a confirmed tree nut, peanut or sesame allergy, we recommend not buying this product.How does this compare to other Border biscuits?We stock four Border biscuits: Butterscotch Crunch (this product, sweet and caramelised), Dark Chocolate Ginger (warming, spicy, the most photographed on Instagram of the range), Lemon Drizzle Melts (zesty, soft melt texture rather than crisp snap), and the Classic Sharing Pack (six varieties in one carton, ideal for testing the range). All share the same tray baked technique and family ownership.Can I subscribe for regular delivery?Yes. Subscribe & Save delivers Border Butterscotch Crunch every 2, 4, or 6 weeks at a 10-15% discount on the per carton price. You can pause, skip, or cancel anytime, no phone calls, no notice period, no faff. Most regular customers choose 4-weekly, which works out to roughly one packet a week of consumption.Are these biscuits vegan?No. Border Butterscotch Crunch contains real butter, free range whole egg powder and milk derived ingredients (dairy is core to the recipe). They are suitable for vegetarians but not vegans. For a vegan biscuit option, look at the Island Bakery vegan range we stock.How much fat per biscuit and what type?Each biscuit contains approximately 2.7g total fat with 1.4g saturated fat, sitting at the moderate end for a butter rich shortbread. The fat comes predominantly from real Scottish dairy butter (the headline ingredient and reason for the rich toffee character), plus a small amount of RSPO certified sustainable palm oil for snap consistency, and trace egg yolk fats from the free range whole egg in the dough. No hydrogenated fats, no trans fats, no vegetable shortening, Border has used real butter as the fat backbone since 1984. The saturated fat is 7% of an adult's daily recommended intake per biscuit, which is comparable to a traditional all butter shortbread; people watching saturated fat intake typically opt for 1-2 biscuits with tea rather than a whole pack at once.
🌰 How much fat is in each Border Butterscotch Crunch biscuit, and how does it compare to other biscuits?Border Butterscotch Crunch biscuits are real butter biscuits with the full fat profile of a traditional shortcake. Per biscuit fat content is shown in the Science & Nutrition tab (typical ~3-3.5g per biscuit, predominantly from butter). Compared to mass market biscuits using vegetable oils and palm fat, the dairy fat profile gives the bite a richer mouthfeel and a clean buttery finish. A 2-biscuit portion sits in line with British biscuit with tea consumption norms.

## Ingredients & Nutrition

Wheat FlourThe biscuit base, sourced from UK and European millsButter & MilkReal butter delivers the richness and toffee like depth; UK and European dairyButterscotch Chips7% inclusion for chewy texture and concentrated caramel sweetnessSustainable Palm OilRSPO certified for snap consistency; protects rainforest sourcing regionsFree Range Whole EggBinds the dough for a light crumb; EU and UK free range sourcesCornflour & SaltCornflour gives the thin profile; a pinch of salt balances the sweetnessCare & PreservationEnvironment: Cool, dry place out of direct sunlight. Sealed pack stays at peak crunch for 8 to 12 weeks.Once opened: Transfer to an airtight tin or roll the inner film tightly. The butterscotch chips stay chewy, the shortbread stays crisp.Humidity: Damp air is the enemy. Avoid storing near the kettle, dishwasher or any humid corner.Strong smells: Keep away from spices, coffee beans and oranges; biscuits absorb ambient aromas within hours.

## Flavour Science

Border Butterscotch Crunch is engineered around four interacting elements: real Scottish dairy butter, soft wheat flour, chewy butterscotch chips (7% inclusion), and a precise pinch of salt. The result is a thin, crispy shortbread with concentrated caramel toffee sweet spots that catch on the molars and give the cup of tea ritual its signature comfort note. The crispness comes from the wheat flour to butter ratio; the chewy contrast comes from the butterscotch chips melting partially in the oven and re setting on cool down.The butterscotch shortbread balanceReal butter is the structural fat backbone, not vegetable shortening. Butter's milk solids brown during baking (the Maillard reaction) which creates the deep toffee character, vegetable fats can't do this and is one of the reasons supermarket tier butter biscuits taste flat. The 7% butterscotch chip inclusion is calibrated so each ~8.4g biscuit gets 2-3 chewy chips: enough to define the flavour, not so many that the structure goes soft.Pairing scienceStrong black tea (English Breakfast, Yorkshire Tea, Assam) is the canonical pairing because the malty tannin grip cuts through the buttery sweetness, the same principle as cheese with wine. Coffee pairs less well; the acidity clashes with the butterscotch. Cold milk is the ideal alternative for non tea drinkers, especially after the biscuit has been dunked.Texture and snapThe tray baked Lanark production method gives every biscuit a slightly irregular hand finished edge rather than the uniform machined edge of conveyor baked biscuits. The thin profile (~3-4mm) snaps cleanly without crumbling when broken, with the butterscotch chips creating slightly chewy resistance at the bite point. The crispness holds for 15-20 seconds on the tongue before the butter starts to melt the structure on the palate.Caramel chemistryThe butterscotch chips themselves are caramelised sugar set with a touch of dairy fat, which is why they melt rather than just dissolve. Heat from the warm tea cup will soften any chips that touch the tea, releasing extra toffee character into the cup. This is why a freshly baked Border biscuit tastes different to one that's been in the pack for weeks, the chips harden over time.Comparison to mass market alternativesThe mass market butterscotch shortbread alternatives (think Tesco own brand or McVitie's Butterscotch Crunch) use vegetable shortening rather than butter and typically half the butterscotch chip inclusion. The visible difference is the colour, real butter biscuits bake to a deeper golden brown via Maillard caramelisation, while vegetable fat versions stay pale. The taste difference is the depth of caramel character.

## Recipe Ideas

Ten original ways to put Border Butterscotch Crunch to work in the kitchen, cheesecake bases, banoffee pots, an ice cream sandwich the kids will fight over. Tested with real measurements, real times, and the same biscuit you have just got in your basket.
Recipes, born here first

 
 Cheesecake base that actually holds together
 
 The base that ruins a homemade cheesecake is the one that crumbles the moment you slice it. This one binds firm because the butter ratio is dialled in for shortbread crumbs, not digestives, and the chill step is long enough for the toffee inclusions to set in place.
 
 ⏱ 10 min + chill
 🍽 1 base (8 slices)
 📊 Easy
 
 
 
 You'll need
 
 🍪200g Border Butterscotch Crunch, crushed
 🧈90g unsalted butter, melted
 ⚪20cm springform tin
 
 
 
 Method
 
 Crush the 200g of biscuits to fine crumbs in a food processor, or with a rolling pin in a freezer bag.
 Stir in 90g of melted unsalted butter until the mixture clumps in your hand like wet sand.
 Press very firmly into the bottom of a 20cm springform tin. Use the flat base of a glass for an even surface.
 Chill for 30 minutes while you make your filling. The base lifts cleanly after a quick wipe of warm water round the edge.
 
 
 
 What you'll end up with: a pressed base that holds together cleanly under a soft cheese filling, lifts out of the tin in one piece, and carries the butterscotch flavour right through to the first bite. Keeps in the fridge for three days under filling before the texture softens.
 

 
 No cook banoffee pots, the crowd pleaser
 
 Six minutes of assembly, an hour in the fridge, four happy people. The pots not pie format means you can prep ahead, serve from glass jars, and skip the slicing drama. Perfect for a dinner where pudding needs to happen between courses.
 
 ⏱ 15 min + 1 hr chill
 🍽 4 pots
 📊 Easy
 
 
 
 You'll need
 
 🍪8 Border Butterscotch Crunch biscuits
 🍌2 ripe bananas
 🍯4 tbsp tinned caramel
 🥛200ml double cream
 🌱1 tsp vanilla extract
 🍫Cocoa powder + 4 squares dark chocolate
 
 
 
 Method
 
 Crush 8 biscuits into rough crumbs and divide between 4 small glass jars.
 Slice 2 ripe bananas thinly and layer on top of the crumbs.
 Spoon 2 tablespoons of tinned caramel over each portion.
 Whip 200ml double cream with 1 tsp vanilla to soft peaks. Spoon over the caramel.
 Finish with a scatter of crumbs, a dusting of cocoa, and a square of dark chocolate on top. Chill at least 1 hour before serving.
 
 
 
 What you'll end up with: four pots with five clean layers each, biscuit at the base, banana in the middle, caramel and cream above, crumbs and chocolate on top. Eat within 24 hours so the bananas stay pale.
 

 
 Crumble topping for roasted plums
 
 Buttery butterscotch crumbs scattered over halved plums turn into a 25 minute oven shortcut to a proper crumble. No rubbed in flour and butter step, no waiting around with cold hands. Just press, scatter, bake.
 
 ⏱ 10 min prep + 25 min bake
 🍽 Serves 4
 📊 Easy
 
 
 
 You'll need
 
 🍑8 ripe plums, halved and stoned
 🍪6 Border Butterscotch Crunch biscuits
 🧈25g cold butter, cubed
 🍬1 tbsp brown sugar
 🌰Pinch of cinnamon
 🍨Vanilla ice cream, to serve
 
 
 
 Method
 
 Arrange 8 halved plums cut side up in a baking dish.
 Mix 6 roughly crushed biscuits with 25g cold cubed butter, 1 tbsp brown sugar and a pinch of cinnamon.
 Scatter the crumble over the plums.
 Bake at 190°C for 25 minutes until the fruit is soft and the topping is golden.
 Serve warm with a scoop of vanilla ice cream that melts straight into the buttery juices.
 
 
 
 What you'll end up with: roasted plum halves glazed in their own juices, topped with caramelised crumbs that have melted slightly into the fruit. Vanilla ice cream on top finishes the dish. Best eaten warm, straight from the dish to the bowl.
 

 
 Affogato with a biscuit on the saucer
 
 An Italian café trick with a Border twist. Hot espresso melts the ice cream into sauce; the biscuit on the saucer goes in for a soak and comes out a caramel coffee bite. Five minutes start to finish, a finishing course that punches well above the prep time.
 
 ⏱ 5 min
 🍽 1 (scale up easily)
 📊 Easy
 
 
 
 You'll need
 
 🍨1 generous scoop vanilla ice cream
 ☕1 shot hot espresso (or 50ml strong moka pot coffee)
 🍪1 whole Border Butterscotch Crunch biscuit
 
 
 
 Method
 
 Place a scoop of vanilla ice cream in a chilled coupe or small glass.
 Pull a shot of hot espresso (or 50ml strong moka pot coffee).
 Pour the coffee straight over the ice cream so it half melts.
 Serve with a whole biscuit on the saucer to dip on the side, or break a smaller piece directly into the glass for a softened, soaked finish.
 
 
 
 What you'll end up with: a glass with half melted vanilla folding through bitter espresso, plus a soaked biscuit on the side that holds together for two or three good bites before it falls apart. Drink the bottom half through the half melted ice cream.
 

 
 Biscuit milkshake, diner style
 
 Cold milk, vanilla ice cream, and four crumbled biscuits. Twenty five seconds in a blender to a thick, butterscotch flecked shake that holds a paper straw upright. Built for kids, ordered by adults.
 
 ⏱ 5 min
 🍽 1 tall glass
 📊 Easy
 
 
 
 You'll need
 
 🍪4 Border Butterscotch Crunch biscuits, crumbled
 🍨2 generous scoops vanilla ice cream
 🥛200ml cold whole milk
 🍯1 tbsp clear honey
 ☁️Squirty cream to finish
 
 
 
 Method
 
 Combine 4 crumbled biscuits, 2 scoops vanilla ice cream, 200ml cold whole milk and 1 tbsp clear honey in a blender.
 Blend on high for 25 seconds until thick but still pourable.
 Pour into a tall chilled glass.
 Top with a generous swirl of squirty cream and a final crumble of biscuit dust.
 Serve with a striped paper straw and a long spoon. Drink before the foam melts.
 
 
 
 What you'll end up with: a tall glass of caramel toned milkshake with a crown of squirty cream and a scatter of crumb dust. Finishes with a layer of butterscotch sediment at the bottom that you scoop out with the long spoon. The honey adds depth without tipping into too sweet.
 

 
 Tiramisu layer without the faff
 
 Real tiramisu wants you to soak sponge fingers, beat egg yolks, and rest the whole thing overnight. This version skips the fuss: butterscotch biscuits crumbled into layers of coffee soaked mascarpone, finished with cocoa. Same flavour notes, half the work.
 
 ⏱ 20 min + overnight chill
 🍽 Serves 6
 📊 Medium
 
 
 
 You'll need
 
 🍪12 Border Butterscotch Crunch biscuits
 ☕150ml strong coffee, cooled
 🥃1 tbsp dark rum (optional)
 🧀250g mascarpone, softly whipped
 🍬50g icing sugar
 🌱1 tsp vanilla extract
 🍫Cocoa powder for dusting
 
 
 
 Method
 
 Mix 150ml cooled strong coffee with 1 tbsp dark rum (rum optional but lifts the pudding).
 Dip 12 biscuits lightly in the coffee, one at a time.
 Layer the dipped biscuits in a glass dish with 250g whipped mascarpone sweetened with 50g icing sugar and 1 tsp vanilla.
 Repeat the layers if your dish allows, and dust the top with cocoa using a fine sieve.
 Chill at least 4 hours, ideally overnight. The biscuits soften into a sponge like texture by morning.
 
 
 
 What you'll end up with: a dessert with three clean diagonal layers when you slice it, biscuit at the base providing structure, mascarpone in the middle, cocoa on top. Best left overnight in the fridge so the coffee fully softens the crumbs into a yielding base.
 

 
 Biscuit crust mini cheesecakes for a party
 
 Cheesecake portions sized for one hand at a drinks party, no fork required. Each cup holds a pressed biscuit base, a small cream cheese layer, and a fruit top so guests can pick up and bite without making a mess of their fingers.
 
 ⏱ 20 min + 4 hr chill
 🍽 12 mini cheesecakes
 📊 Medium
 
 
 
 You'll need
 
 🍪12 Border Butterscotch Crunch biscuits, crushed
 🧈50g unsalted butter, melted
 🧀300g full fat cream cheese
 🍬80g icing sugar
 🍋1 tsp lemon zest
 🥛100ml double cream, softly whipped
 🫐12 fresh raspberries to top
 
 
 
 Method
 
 Press the crushed biscuits mixed with 50g melted butter into a 12-hole cupcake tin lined with paper cases. Chill 15 min.
 Beat 300g full fat cream cheese with 80g icing sugar and 1 tsp lemon zest until smooth.
 Fold in 100ml softly whipped double cream.
 Spoon the filling over the chilled biscuit bases. Chill at least 4 hours.
 Top each one with a fresh raspberry just before serving.
 
 
 
 What you'll end up with: twelve identical mini cheesecakes lined up on a board, ready to serve straight from the fridge. Hold them up to four hours before guests arrive so the bases don't soften under the filling.
 

 
 Frozen biscuit crumb ice cream sandwich, the kid hit
 
 Two biscuits, a scoop of ice cream, the press of a thumb. Roll the edge in extra crumbs so every bite carries a butterscotch layer. Kids assemble these themselves in three minutes flat, which is half the fun.
 
 ⏱ 10 min + 2 hr freeze
 🍽 8 sandwiches
 📊 Easy
 
 
 
 You'll need
 
 🍨1 block vanilla ice cream
 🍪16 Border Butterscotch Crunch biscuits (whole)
 🍪2 extra biscuits, crushed to fine crumbs
 
 
 
 Method
 
 Slice a block of vanilla ice cream into 8 square pieces using a hot knife.
 Sandwich each square between two whole biscuits.
 Roll the exposed ice cream edges in the crumb plate so each sandwich gets a biscuit fur.
 Freeze on a lined tray for at least 2 hours before serving.
 Hand out to kids. They genuinely lose their minds over these.
 
 
 
 What you'll end up with: hand held ice cream sandwiches with a chewy biscuit shell and a soft, caramelised middle. Wrap individually in greaseproof and stack in the freezer; pull one out 60 seconds before eating so the biscuit yields to the bite. Good for two weeks frozen.
 

Got a brilliant recipe of your own? Email hello@teas.co.uk and we will review it, check the method. If it earns its place we will add it to the page with a credit.
Mashup recipes, pair Border with a Teas.co.uk tea

 
 Tea soaked butterscotch crumble, the mashup
 
 Strong black tea soaks into the biscuit crumbs, deepens the caramel notes, and gives the crumble a flavour you cannot get from butter and sugar alone. A bake that smells of a Yorkshire tea room from across the kitchen.
 
 ⏱ 20 min + 1 hr chill
 🍽 Serves 4
 📊 Easy
 
 
 
 You'll need
 
 🍪4 Border Butterscotch Crunch biscuits, crushed
 🫖Williamson Earl Grey, freshly brewed (50ml strong)
 🍬1 tsp brown sugar
 ☁️Whipped cream
 🫐Fresh berries
 
 
 
 Method
 
 Brew Williamson Earl Grey strong and let it cool to room temperature.
 Soak 4 crushed biscuits in 50ml of the cooled Earl Grey with 1 tsp brown sugar. Stand 15 min for the crumbs to absorb the tea.
 Layer the tea soaked crumbs into 4 small glasses with whipped cream and fresh berries.
 Chill 1 hour and serve as a quick dinner party pudding.
 
 
 
 What you'll end up with: a fruit crumble with a tea tinted top, slightly bitter, slightly malty, slightly caramel. Pair with a fresh cup of the same brew you used in the bake. Yorkshire Tea, Earl Grey, or Assam all work, each giving a different finish.
 
 🛒 Add Border + Williamson Earl Grey to basket
 

 
 Three biscuit cheesecake, the starter pack
 
 Three Border lines blended into one base. Butterscotch Crunch for the caramel, Dark Chocolate Ginger for the warmth, Lemon Drizzle Melts for the citrus lift. A layered cheesecake at its most show off.
 
 ⏱ 20 min + 4 hr chill
 🍽 Serves 10
 📊 Medium
 
 
 
 You'll need
 
 🍪100g Border Butterscotch Crunch, crushed
 🍪100g Border Dark Chocolate Ginger, crushed
 🍪100g Border Lemon Drizzle Melts, crushed
 🧈120g unsalted butter, melted
 ⚪23cm springform tin
 🧀Standard cheesecake filling (your favourite recipe)
 
 
 
 Method
 
 Combine 100g each of the three Border biscuits to make 300g of mixed crumbs total.
 Stir in 120g of melted butter.
 Press into a 23cm springform tin firmly. Chill 30 min.
 Top with your favourite cheesecake filling. The three biscuit base gives a layered flavour no single biscuit can match.
 Chill 4 hours, ideally overnight. Guests always ask what's in the base.
 
 
 
 What you'll end up with: a cheesecake with three distinct biscuit bands in the base when you slice it. Tasters can spot which biscuit is which by colour and bite. A statement bake for a dinner party, not a Tuesday afternoon snack.
 
 🛒 Add the 3-pack bundle to basket

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