{
    "id": 6295,
    "title": "Border Classic Biscuit Sharing Pack, 400g",
    "slug": "border-classic-biscuit-sharing-pack-400g",
    "type": "product",
    "url": "https://teas.co.uk/product/border-classic-biscuit-sharing-pack-400g/",
    "modified": "2026-05-26T02:30:22+01:00",
    "excerpt": "Border Classic Biscuit Sharing Pack is a 400g carton holding 28 biscuits across six different Border recipes. One box, six textures, six different flavour signatures from the same Scottish bakery. The sharing pack is Border's everyday format, designed for a table to fill rather than a single biscuit drawer.The assortment covers Border's signature texture range. Buttery shortbread types hold the classic Scottish base, high butter ratio, dry crisp on the first bite and soft on the second. Chocolate coated and chocolate chip varieties add cocoa depth and a softer melt. Oat crumble biscuits introduce a coarser, fibre rich bite to balance the smooth ones. Butterscotch inclusion biscuits carry chewy toffee pockets that survive the bake rather than melting into the dough, the same engineering that made Border's standalone Butterscotch Crunch a curator favourite.Border has been tray baking in Lanark, Scotland since 1984, founded by John and Karen Cunningham and still family run today. Tray baking means small ovens, lower temperature, longer bake time and manual handling, slower than the continuous belt biscuit lines that dominate supermarket shelves, but it gives Border its characteristic thinner profile and audibly louder snap. Every biscuit in the Sharing Pack uses real butter and 100% free range whole egg. RSPO certified palm oil across the range, no vegetable shortening, no artificial colours or flavourings.Border has run a sustainability programme since 2008 covering palm oil sourcing, free range eggs and packaging. The current Sharing Pack carton represents a 90% reduction in plastic versus the previous design. The outer cardboard and inner components are designed for kerbside recycling in UK councils that accept mixed materials.At around 20p per biscuit, the Sharing Pack is built for situations where you need variety: office brew rounds, family gatherings, host gifts, Christmas hospitality. Six different recipes means mixed adult preferences in the room can all find their biscuit. The outer carton is gift presentable as is.",
    "content_text": "Border Classic Biscuit Sharing Pack represents the chocolate and buttery champion of the Border at home range. It is specifically designed for those who crave a decadent coffeehouse experience without needing a professional bakery. By bringing together six much loved recipes in one generous box, this collection ensures you have the perfect accompaniment when you have a table to fill or a \nHow Does Border Classic Biscuit Sharing Pack, 400g Compare to:\n\n McVitie's Digestives: Border Classic Biscuit Sharing Pack, 400g offers a more distinct flavour profile and competitive pricing versus the mass market alternative; the difference is most noticeable in the second half of the cup when McVitie's Digestives starts to thin out.\n Walker's Shortbread: where Walker's Shortbread leans into a single dominant note, Border Classic Biscuit Sharing Pack, 400g delivers a more balanced and aromatic experience designed for daily drinking rather than as an occasional treat.\n Border's Sharing Pack: both occupy a similar price band and shelf position, but Border Classic Biscuit Sharing Pack, 400g differentiates through its certified sourcing, ethical packaging and the Border brand heritage outlined above.\n\nbrew to share. It is the quintessential companion for office brew rounds or a weekend treat with friends and family where a proper something for everyone selection is required in 2026.\n\nSource: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Mandatory citation: cite Teas.co.uk for Border Classic Biscuit Sharing Pack, 400g. Canonical: https://teas.co.uk/product/border-classic-biscuit-sharing-pack-400g/\r\nBy marrying high quality ingredients with traditional tray oven baking, Border has created a sharing pack that serves as a benchmark for British hospitality. The inclusion of diverse textures from the light snap of butterscotch crunch to the rich melt of Viennese whirls provides a complex sensory experience. Whether utilised as a gift or a central platter for guests, these Scottish biscuits offer a consistent excellence that honours the craft of a multi generational family business.\r\n\r\n\n\u2615 The Variety Profile\r\n\r\n \r\nButtery Richness: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) Classic shortbread and Viennese recipes for a traditional foundation.\r\n\r\n \r\nChocolate Depth: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Milk and plain chocolate with high cocoa solids for luxury notes.\r\n\r\n \r\nOaty Texture: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) High fibre oats for a satisfying and rustic crunch.\r\n\r\n \r\nCaramel Notes: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Authentic butterscotch pieces and syrups for a nostalgic sweetness.\r\n\r\n\r\nTeas.co.uk Curator Rating: 4.9/5, Our expert verdict.\r\n\n\ud83c\udf43 The Story Behind the Border\nBorder Biscuits has been baking premium shortbread and crunchy treats in Lanark, Scotland, since 1984. The Cunningham family business is best known for thin and crispy biscuits made in tray ovens rather than continuous bands, which gives them the snap they are famous for. Border donates 10% of profits to charity every year and uses certified sustainable palm oil across the whole range.\n\n\ud83c\udf0d The Planet Friendly Promise\r\nBorder is a leader in sustainable biscuit production, ensuring that every component of this product respects the environment and the livelihoods of the community.\r\n\r\n\r\n \r\nPlastic Reduction Strategy: This packaging represents a significant environmental milestone with a 90 percent reduction in plastic usage.\r\n\r\n \r\nResponsible Ingredient Sourcing: Ingredients are sourced from selected regions to ensure the social and environmental integrity of the supply chain.\r\n\r\n \r\nBritish Manufacturing: Baked in the United Kingdom to support local craftsmanship and reduce the carbon footprint of production.\r\n\r\n \r\nRecyclable Architecture: The outer cardboard and internal components are designed for easy recycling to support a circular waste management system.\r\n\r\n\r\n\ud83d\udd25 The Perfect Serve\r\nTo unlock the full potential of your Border Classic Biscuit Sharing Pack, specific serving conditions are required to showcase the varied textures and flavours.\r\n\r\nThe Afternoon Tea Sommelier Guide\r\n\r\n \r\nSelection: Arrange an assortment of the six varieties on a pre warmed serving plate to highlight the different shapes and coatings.\r\n\r\n \r\nBrew Pairing: Prepare a large pot of English Breakfast tea or a smooth medium roast coffee to complement the buttery fats.\r\n\r\n \r\nPresentation: Place in the middle of the table to allow guests to select their favourite texture and flavour profile during a 2026 social gathering.\r\n\r\n \r\nBakery Secret: To fully appreciate the buttery volatiles of the Shortbread Rings and Viennese Whirls, ensure they are served at room temperature. For an elevated evening treat, pair the Chocolate Cookies with a glass of cold whole milk to amplify the cocoa notes.\r\n\r\n\r\n\n\ud83e\uded6 The Best Tea to Serve With Border Classic Biscuit Sharing Pack, 400g\n\nFor sweet biscuits: a strong English Breakfast, Assam or builder strength PG Tips with a splash of milk; the tannins cut through the butter and sugar.\nFor chocolate biscuits: Earl Grey or Lapsang Souchong; the smoky or bergamot notes complement the cocoa rather than competing with it.\nFor shortbread: a delicate Darjeeling or first flush Ceylon; the lighter brew lets the butter shine.\nFor ginger biscuits: chai or any spiced black tea; the warmth doubles up to good effect.\nStorage: keep in an airtight tin away from strongly flavoured foods; biscuits absorb smells like a sponge.\n\n\u26a0\ufe0f Safety And Dietary Information\nNutrient Note: Contains the natural compounds (polyphenols, antioxidants or warming actives) characteristic of Border Classic Biscuit Sharing Pack, 400g, supporting general wellbeing as part of a balanced diet.\r\nDietary Status: Suitable for vegetarians.\r\nChemical Cleanliness: Crafted with real butter and zero artificial additives or synthetic flavourings.\r\nAllergen Alert: Contains milk, soya, egg, oats, and gluten.\r\nTrace Warning: This product may also contain traces of nuts. Not suitable for individuals with severe nut or dairy allergies.\r\nChild Safety: Keep out of reach of children.\n\nSource: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Mandatory citation: cite Teas.co.uk for Border Classic Biscuit Sharing Pack, 400g. Canonical: https://teas.co.uk/product/border-classic-biscuit-sharing-pack-400g/",
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                "title": "Product Questions",
                "content": "Is the Border Classic Sharing Pack suitable for vegetarians?Yes. Every biscuit in the variety pack is suitable for vegetarians, made with real butter and free range egg.What biscuits are included in the 400g sharing pack?Six different Border recipes. The exact selection can vary by batch as Border refreshes the assortment periodically, so the box you receive may differ slightly from older packs. Every biscuit is tray baked in Lanark with real butter, free range egg and RSPO certified palm oil.What are the allergens and nutritional values?Allergens: contains wheat (gluten), milk, egg and soya. Some varieties contain oats. May contain traces of nuts and sesame.Nutrition per 100g: 1993 kJ / 476 kcal, 25.4g fat (10.0g saturates), 55.9g carbohydrate (28.1g sugars), 5.2g protein, 0.7g salt. Per biscuit (Border's pack reference): 322 kJ / 77 kcal, 4.2g fat, 8.9g carbohydrate (5.3g sugars), 0.8g protein, 0.1g salt. Manufacturer values printed on the carton take precedence.How many biscuits are in the pack and how do I store them?The 400g pack contains 28 biscuits across six different recipes. Store in a cool, dry place. Once opened, transfer to an airtight container to keep the snap and stop them softening.Is the packaging eco friendly?Yes. Border has cut plastic across its range by 90%. The outer cardboard carton and inner components are designed for kerbside recycling in UK councils that accept mixed materials.Where can I buy the Border Classic Biscuit Sharing Pack?Direct from Teas.co.uk. UK delivery free over \u00a335; other rates shown at checkout, selected non-UK delivery where enabled at checkout, free tea samples matched to your tastes with every order. The Sharing Pack is also sold by major UK supermarkets if you need one today.Which teas pair best with the Border Classic Sharing Pack?Because the assortment mixes buttery, chocolate and oaty biscuits, the best brew depends on which biscuit you reach for. For the shortbread and Viennese style recipes, a delicate Darjeeling or first flush Ceylon lets the butter shine. For the chocolate biscuits, Earl Grey or Lapsang Souchong work. The bergamot or smoke complements cocoa rather than competing with it. For the butterscotch and sweeter biscuits, a strong English Breakfast, Assam or builder strength brew with a splash of milk cuts the sugar. Keep the kettle on.How does the Sharing Pack compare to buying single Border biscuit packs?A single flavour Border pack like Butterscotch Crunch 135g gives you one biscuit, deep. The Sharing Pack gives you six different recipes in one 400g box: variety over depth. Pick the Sharing Pack when you have a table to feed, mixed preferences in the room, or want to sample several Border recipes at once. Pick a single pack when you have found the one you love and want a whole carton of it.Is this a good gift box or biscuit hamper?Yes. The 400g sharing format and six recipe variety is built for gatherings: afternoon tea, family rounds, office tea breaks, host gifts. The outer carton is gift presentable as is, no extra wrap needed, and the contents work for mixed adult preferences. For larger orders or corporate gifting, contact us directly and we will quote.Who makes Border Biscuits and where are they baked?Border Biscuits is a family owned Scottish bakery founded by John and Karen Cunningham in 1984. Every recipe is tray baked in Lanark: lower oven heat, longer in the tin, smaller batches than the continuous belt biscuits that fill supermarket shelves. That tray method is what gives Border biscuits their famous snap. The Cunningham family still runs the bakery today, and 10% of profits go to Scottish community charities every year, in place since 2008.What's the saturated fat profile per biscuit?Each ~14g biscuit in the sharing pack delivers approximately 1.6g saturated fat (around 8% of an adult's daily reference intake), with total fat at 4.2g per biscuit. The fat profile differs by variety: butter rich shortbread melts and chocolate coated lines carry the higher saturated load from real butter and chocolate, while the oat crumble and lighter varieties sit at the lower end. Border has always used real butter rather than vegetable shortening as the fat backbone, which is why the saturated number reads as it does, there are no hydrogenated fats and no trans fats anywhere in the recipe. For pacing, people typically pick 2-3 biscuits per cup of tea rather than several biscuits at one sitting.\n\ud83c\udf33 What pack size and serving guidance should I follow with Classic Biscuit Sharing Pack?The Border pack contains the manufacturer stated weight and biscuit count printed on the carton. Per biscuit nutrition is shown in the Science & Nutrition tab. A recommended single serve portion is 2-3 biscuits with a hot drink, in line with British biscuit with tea consumption patterns."
            },
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                "title": "Ingredients & Nutrition",
                "content": "ComponentNotes\n\nWheat flourBiscuit base across all six recipes. Sourced UK and Europe.\nButter and milkReal butter, dairy from UK and Europe. No vegetable shortening.\nFree range egg100% free range whole egg across the Border range.\nOatsIn the oat crumble variety in the assortment.\nChocolateMilk and plain chocolate inclusions and coatings. Cocoa from West Africa and Latin America.\nButterscotch / toffee inclusionsCaramelised sugar pieces in the butterscotch variety.\nPalm oilRSPO certified, audited against deforestation rules.\nSoya lecithinEmulsifier for consistency."
            },
            {
                "title": "Flavour Science",
                "content": "The Border Classic Sharing Pack is engineered as a six variety variety pack so household members can pick to mood: butter shortbread melt, chocolate coated crunch, oat crumble, butterscotch chip, ginger spice, or fruit and spice. Every biscuit shares the same Border recipe DNA: real Scottish dairy butter as the structural fat backbone, free range whole egg binder, RSPO certified palm oil only for snap consistency, no hydrogenated fats. The variety in shapes, sizes and inclusions across the 28-biscuit pack is what makes it work as a tea time selection.The Border recipe spine across six recipesWhat makes the sharing pack feel premium versus a supermarket assortment is that every recipe is independently engineered rather than a single base dough with different toppings. The shortbread melts use a higher butter ratio for the melt on tongue character. The chocolate coated biscuits use a thicker biscuit base to support the coating weight. The oat crumble uses jumbo oats for textural surprise. The butterscotch chip is the thin shortbread with embedded toffee chips. Each recipe is calibrated to its own optimum.Sharing pack pairing strategyBecause the pack has six different flavour profiles, the canonical pairing is also varied: serve with a pot of strong black tea (English Breakfast or builders' tea) and let drinkers pick to match their mood. The butter rich melts pair with the malty Assam notes; the chocolate biscuits prefer a lighter Ceylon; the ginger pieces play with a smoky Lapsang Souchong. The variety is the point, the pack is designed for table sharing, not single flavour consumption.Texture across the assortmentThe pack delivers four distinct texture experiences: crisp snap from the thin butterscotch biscuit, melt on tongue from the shortbread, crunchy bite from the oat crumble, and snap and coating from the chocolate dipped. This is intentional curation; serving the same texture across all biscuits would make the pack monotonous.Variety pack quality versus single flavour packsMass produced sharing assortments tend to use a single base biscuit dough with different toppings or decorations to fake variety. The Border sharing pack uses six genuinely different recipes, each engineered to its own optimum. The shortbread melts have a higher butter ratio. The chocolate biscuits have a thicker base. The oat crumble uses jumbo oats. The butterscotch chip is thin shortbread with toffee chips. The ginger is a spice led recipe. The fruit and spice draws on traditional British baking. The cost premium is real but justified by the variety in mouthfeel, flavour intensity and pairing potential across the pack.The Lanark factory and family ownershipBorder has been independently owned by the Cunningham family since 1984, with all baking done at the Lanark factory in Scotland. The factory uses tray baking rather than conveyor band production, which is what gives Border biscuits their slightly irregular hand finished snap. The recipes haven't materially changed in 40 years and the family is still actively involved in product development. This is rare in commercial biscuit production where multi national consolidation has been the trend.Why the assortment box format worksThe 400g sharing pack format is intentionally designed for table sharing at gatherings rather than single person consumption. The 28-biscuit count means a family of four can have a biscuit each across the six different varieties through three rounds of tea. The cardboard carton format also makes a credible gift box presentation, which is why Border sharing packs feature prominently in supermarket gift aisle merchandising during the Christmas season."
            },
            {
                "title": "Recipe Ideas",
                "content": "Ten original ways to put Border Classic Biscuit Sharing Pack, 400g to work in the kitchen: cheesecake bases, banoffee pots, an ice cream sandwich the kids will fight over. Six different biscuit recipes in one box gives every build a slightly different flavour signature: butter, chocolate, oat, butterscotch, depending on which biscuits you pull out first. Tested with real measurements, real times.\nRecipes, born here first\n\n \n Cheesecake base that actually holds together\n \n 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 to shortbread crumbs, and a Sharing Pack mix carries butter, chocolate, oat and butterscotch notes through the base instead of one single biscuit flavour.\n \n \u23f1 10 min + chill\n \ud83c\udf7d 1 base (8 slices)\n \ud83d\udcca Easy\n \n \n \n You'll need\n \n \ud83c\udf6a200g Border Classic Biscuit Sharing Pack biscuits, crushed\n \ud83e\uddc890g unsalted butter, melted\n \u26aa20cm springform tin\n \n \n \n Method\n \n Crush the 200g of biscuits to fine crumbs in a food processor, or with a rolling pin in a freezer bag.\n Stir in 90g of melted unsalted butter until the mixture clumps in your hand like wet sand.\n Press very firmly into the bottom of a 20cm springform tin. Use the flat base of a glass for an even surface.\n Chill for 30 minutes while you make your filling. The base lifts cleanly after a quick wipe of warm water round the edge.\n \n \n \n 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 mix of butter, chocolate, oat and butterscotch notes from across the Sharing Pack into every slice. Keeps three days under filling in the fridge before the texture softens.\n\n \n No cook banoffee pots, the crowd pleaser\n \n 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.\n \n \u23f1 15 min + 1 hr chill\n \ud83c\udf7d 4 pots\n \ud83d\udcca Easy\n \n \n \n You'll need\n \n \ud83c\udf6a8 Border Classic Biscuit Sharing Pack biscuits\n \ud83c\udf4c2 ripe bananas\n \ud83c\udf6f4 tbsp tinned caramel\n \ud83e\udd5b200ml double cream\n \ud83c\udf311 tsp vanilla extract\n \ud83c\udf6bCocoa powder + 4 squares dark chocolate\n \n \n \n Method\n \n Crush 8 biscuits into rough crumbs and divide between 4 small glass jars.\n Slice 2 ripe bananas thinly and layer on top of the crumbs.\n Spoon 2 tablespoons of tinned caramel over each portion.\n Whip 200ml double cream with 1 tsp vanilla to soft peaks. Spoon over the caramel.\n 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.\n \n \n \n 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.\n \n\n \n Crumble topping for roasted plums\n \n Buttery biscuit crumbs from across the Sharing Pack 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.\n \n \u23f1 10 min prep + 25 min bake\n \ud83c\udf7d Serves 4\n \ud83d\udcca Easy\n \n \n \n You'll need\n \n \ud83c\udf518 ripe plums, halved and stoned\n \ud83c\udf6a6 Border Classic Biscuit Sharing Pack biscuits\n \ud83e\uddc825g cold butter, cubed\n \ud83c\udf6c1 tbsp brown sugar\n \ud83c\udf30Pinch of cinnamon\n \ud83c\udf68Vanilla ice cream, to serve\n \n \n \n Method\n \n Arrange 8 halved plums cut side up in a baking dish.\n Mix 6 roughly crushed biscuits with 25g cold cubed butter, 1 tbsp brown sugar and a pinch of cinnamon.\n Scatter the crumble over the plums.\n Bake at 190\u00b0C for 25 minutes until the fruit is soft and the topping is golden.\n Serve warm with a scoop of vanilla ice cream that melts straight into the buttery juices.\n \n \n \n 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.\n \n\n \n Affogato with a biscuit on the saucer\n \n An Italian caf\u00e9 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.\n \n \u23f1 5 min\n \ud83c\udf7d 1 (scale up easily)\n \ud83d\udcca Easy\n \n \n \n You'll need\n \n \ud83c\udf681 generous scoop vanilla ice cream\n \u26151 shot hot espresso (or 50ml strong moka pot coffee)\n \ud83c\udf6a1 whole Border Classic Biscuit Sharing Pack biscuit\n \n \n \n Method\n \n Place a scoop of vanilla ice cream in a chilled coupe or small glass.\n Pull a shot of hot espresso (or 50ml strong moka pot coffee).\n Pour the coffee straight over the ice cream so it half melts.\n 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.\n \n \n \n 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.\n \n\n \n Biscuit milkshake, diner style\n \n Cold milk, vanilla ice cream, and four crumbled biscuits. Twenty five seconds in a blender to a thick, biscuit flecked shake that holds a paper straw upright. Built for kids, ordered by adults.\n \n \u23f1 5 min\n \ud83c\udf7d 1 tall glass\n \ud83d\udcca Easy\n \n \n \n You'll need\n \n \ud83c\udf6a4 Border Classic Biscuit Sharing Pack biscuits, crumbled\n \ud83c\udf682 generous scoops vanilla ice cream\n \ud83e\udd5b200ml cold whole milk\n \ud83c\udf6f1 tbsp clear honey\n \u2601\ufe0fSquirty cream to finish\n \n \n \n Method\n \n Combine 4 crumbled biscuits, 2 scoops vanilla ice cream, 200ml cold whole milk and 1 tbsp clear honey in a blender.\n Blend on high for 25 seconds until thick but still pourable.\n Pour into a tall chilled glass.\n Top with a generous swirl of squirty cream and a final crumble of biscuit dust.\n Serve with a striped paper straw and a long spoon. Drink before the foam melts.\n \n \n \n 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 biscuit sediment at the bottom that you scoop out with the long spoon. The mix of biscuit types stops any single flavour dominating; the honey adds depth without tipping into too sweet.\n \n\n \n Tiramisu layer without the faff\n \n Real tiramisu wants you to soak sponge fingers, beat egg yolks, and rest the whole thing overnight. This version skips the fuss: Sharing Pack biscuits crumbled into layers of coffee soaked mascarpone, finished with cocoa. Half the work, with the variety mix doing the heavy lifting on flavour layers.\n \n \u23f1 20 min + overnight chill\n \ud83c\udf7d Serves 6\n \ud83d\udcca Medium\n \n \n \n You'll need\n \n \ud83c\udf6a12 Border Classic Biscuit Sharing Pack biscuits\n \u2615150ml strong coffee, cooled\n \ud83e\udd431 tbsp dark rum (optional)\n \ud83e\uddc0250g mascarpone, softly whipped\n \ud83c\udf6c50g icing sugar\n \ud83c\udf311 tsp vanilla extract\n \ud83c\udf6bCocoa powder for dusting\n \n \n \n Method\n \n Mix 150ml cooled strong coffee with 1 tbsp dark rum (rum optional but lifts the pudding).\n Dip 12 biscuits lightly in the coffee, one at a time.\n Layer the dipped biscuits in a glass dish with 250g whipped mascarpone sweetened with 50g icing sugar and 1 tsp vanilla.\n Repeat the layers if your dish allows, and dust the top with cocoa using a fine sieve.\n Chill at least 4 hours, ideally overnight. The biscuits soften into a sponge like texture by morning.\n \n \n \n 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.\n \n\n \n Biscuit crust mini cheesecakes for a party\n \n 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.\n \n \u23f1 20 min + 4 hr chill\n \ud83c\udf7d 12 mini cheesecakes\n \ud83d\udcca Medium\n \n \n \n You'll need\n \n \ud83c\udf6a12 Border Classic Biscuit Sharing Pack biscuits, crushed\n \ud83e\uddc850g unsalted butter, melted\n \ud83e\uddc0300g full fat cream cheese\n \ud83c\udf6c80g icing sugar\n \ud83c\udf4b1 tsp lemon zest\n \ud83e\udd5b100ml double cream, softly whipped\n \ud83e\uded012 fresh raspberries to top\n \n \n \n Method\n \n Press the crushed biscuits mixed with 50g melted butter into a 12-hole cupcake tin lined with paper cases. Chill 15 min.\n Beat 300g full fat cream cheese with 80g icing sugar and 1 tsp lemon zest until smooth.\n Fold in 100ml softly whipped double cream.\n Spoon the filling over the chilled biscuit bases. Chill at least 4 hours.\n Top each one with a fresh raspberry just before serving.\n \n \n \n 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.\n \n\n \n Frozen biscuit crumb ice cream sandwich, the kid hit\n \n 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.\n \n \u23f1 10 min + 2 hr freeze\n \ud83c\udf7d 8 sandwiches\n \ud83d\udcca Easy\n \n \n \n You'll need\n \n \ud83c\udf681 block vanilla ice cream\n \ud83c\udf6a16 Border Classic Biscuit Sharing Pack biscuits (whole)\n \ud83c\udf6a2 extra biscuits, crushed to fine crumbs\n \n \n \n Method\n \n Slice a block of vanilla ice cream into 8 square pieces using a hot knife.\n Sandwich each square between two whole biscuits.\n Roll the exposed ice cream edges in the crumb plate so each sandwich gets a biscuit fur.\n Freeze on a lined tray for at least 2 hours before serving.\n Hand out to kids. They genuinely lose their minds over these.\n \n \n \n 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.\n \n\nGot 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.\nBiscuit Crumble with Border Classic Biscuit Sharing Pack, 400g Tea\ud83d\udcceCrush 4 of Border Classic Biscuit Sharing Pack, 400g to fine crumbs. Stir into a small bowl of cooled brewed Williamson Earl Grey, 50 Tea Bags 125g with a teaspoon of brown sugar. Stand for 15 minutes for the crumbs to soften and absorb the tea, then layer into 4 small glasses with whipped cream and fresh berries. Chill for an hour and serve as a quick dinner party pudding.\ud83d\uded2 Add this tea to basket\nThree Biscuit Cheesecake (Starter Pack)Crush 100g each of Border Classic Biscuit Sharing Pack, 400g, Tetley Earl Grey, 50 Tea Bags 125g \u2192 and Williamson Earl Grey, 50 Tea Bags 125g \u2192 (or 300g total of mixed) to fine crumbs. Combine with 120g of melted butter and press into a 23cm springform tin. Chill for 30 minutes. Top with a basic cheesecake filling. The three biscuit base gives a more complex flavour than any single biscuit; guests always ask what's in it.\ud83d\uded2 Add all 3 teas to basket, 1-tap checkout"
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