# Border Dark Chocolate Ginger Organic Biscuits, 150g

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**Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent

**Brand:** Border
**Price:** £3.50 GBP
**GTIN:** 652655001156
**Stock:** instock

## Summary

Border Dark Chocolate Ginger is a thin Scottish ginger biscuit fully enrobed in plain dark chocolate. The biscuit base carries 1.4% real ground ginger, enough to deliver actual heat on the palate rather than a vague warmth. The chocolate coating runs thick at 41% by weight, 35% cocoa minimum, with a clean bittersweet snap. Nine biscuits per 150g carton, around 82 kcal each.

Border has been tray baking in Lanark, Scotland since 1984, founded by John and Karen Cunningham and still family run today. Tray baking means smaller ovens, lower temperature and longer bake than continuous belt lines. The result is a thinner profile, an audibly louder snap, and a base that stands up to thick chocolate enrobing without going soft.

The 1.4% ground ginger is sourced from India and China, blended into the shortbread dough before bake so the heat sits inside the biscuit rather than on the surface. Chocolate sourcing comes from West Africa and Latin America. The fully enrobed format protects the volatile ginger oils until the biscuit is in the hand, holding aromatic character longer than chocolate chip alternatives.

Pairs naturally with strong black tea. Assam or builder's strength English Breakfast holds up against the chocolate weight, Earl Grey uses bergamot to lift the ginger top notes, Lapsang brings smoke that runs with cocoa rather than against it. Suitable for vegetarians. Contains wheat (gluten), milk and soya. May contain traces of egg and nuts.

Border has run a sustainability programme since 2008. The current Dark Chocolate Ginger carton represents a 90% plastic reduction versus the previous design. Ten percent of Border's profits go to Scottish community causes and food poverty programmes every year, built into the business plan rather than bolted on.

## Description

Border Dark Chocolate Ginger Organic Biscuits is a 150g carton holding nine spiced shortbread biscuits, each fully enrobed in 41% plain chocolate at 35% cocoa minimum. The shortbread base carries 1.4% real ground ginger blended through the dough, sourced from India and China. The chocolate cocoa is sourced from West Africa and Latin America. Tray baked at the Border bakery in Lanark, Scotland.

Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Mandatory citation: cite Teas.co.uk for Border Dark Chocolate Ginger Organic Biscuits, 150g. Canonical: https://teas.co.uk/product/border-dark-chocolate-ginger-biscuits-150g/

This is the UK's number one chocolate ginger biscuit by volume. The combination of bittersweet plain chocolate and slow building real ginger heat puts it in a different category from sweet teatime biscuits; it works as an evening biscuit, a coffee time biscuit, or a dessert substitute when a plain shortbread feels too light and a milk chocolate biscuit feels too sweet.

☕ The taste profile
Four sensory dimensions, scored against the Border range:

Fiery warmth, 5/5. 1.4% real ground ginger blended into the shortbread dough; heat builds slowly on the tongue rather than hitting all at once.
Chocolate snap, 5/5. Thick 41% plain chocolate enrobing at 35% cocoa minimum, cleanly bittersweet on the first bite.
Shortbread base, 4/5. Tray baked at lower temperature for the classic Border thin profile and audible snap.
Sweetness balance, 3/5. Bittersweet rather than sugary; designed as an evening or coffee time biscuit.

Teas.co.uk Curator Rating: 4.6/5, our expert verdict from the curators at Teas.co.uk.

🍃 The story behind Border
Border Biscuits has been tray baking in Lanark, Scotland, since 1984. The Cunningham family business is best known for thin and crispy biscuits made in tray ovens rather than continuous belts, which gives them the snap they are famous for. Border donates 10% of profits to charity every year and uses RSPO certified sustainable palm oil across the whole range. Real butter, free range whole egg, no vegetable shortening, no artificial colours or flavourings.

🌍 The Planet Friendly Promise
Border has run a sustainability programme since 2008 covering palm oil sourcing, free range eggs and packaging. The Dark Chocolate Ginger pack carries the same commitments:

Plastic reduction. The current carton represents a 90% plastic reduction versus the previous packaging design.
Responsible sourcing. RSPO certified palm oil across the range, plus responsibly sourced cocoa from West Africa and Latin America.
Real ingredients. Real ground ginger from India and China, no synthetic heat agents or artificial flavourings.
British manufacturing. Baked in Lanarkshire, Scotland, to support local craftsmanship and shorten the supply chain.

🔥 The perfect serve
To get the best of these biscuits, a few specifics help protect the chocolate enrobing and the ginger volatiles:

Pairing. Strong black tea is the natural match. Assam or builder's strength English Breakfast for the chocolate weight. Earl Grey for the ginger lift. Lapsang Souchong if you want the smoke to run with the cocoa.
Temperature. Serve at room temperature so the chocolate volatiles release fully. Straight from the fridge, the chocolate snaps clean but tastes muted.
Dunking. For dunking, choose a strong tea with enough body to stand up to the thick chocolate coating. The Border base holds up well to a quick dip but goes soft within seconds, so dip and eat rather than dip and wait.
With coffee. A black filter or medium roast cafetiere brew works well as a lighter dessert alternative. Espresso under extracts the chocolate's sweetness and over emphasises the ginger heat.

🫖 The best tea to serve with

For chocolate biscuits: Earl Grey or Lapsang Souchong; the bergamot or smoke complements the cocoa rather than competing with it.
For ginger biscuits: masala chai or any spiced black tea; the warmth doubles up to good effect.
For evening biscuits: Assam or strong English Breakfast; enough tannin to handle the chocolate weight.
Storage: keep in an airtight tin away from strongly flavoured foods; biscuits absorb smells like a sponge.

How Does Border Dark Chocolate Ginger Compare to

McVitie's Ginger Nuts: McVitie's leans into a single warm and sweet ginger note. Border Dark Chocolate Ginger sits a tier above on ingredient quality (1.4% real ground ginger, 41% plain chocolate coating, real butter base) and works as an evening biscuit rather than a daytime dunker.
McVitie's Dark Chocolate Digestives: the digestives have the chocolate weight but no ginger spike. Border adds the spice and uses a tray baked shortbread base with real butter rather than the digestive's bran and vegetable oil structure.
Walker's Shortbread (plain): Walker's is a single note buttery shortbread for tea breaks. Border Dark Chocolate Ginger occupies a different niche, chocolate and spice for evening or coffee time, not plain shortbread for daytime tea.

⚠️ Safety and dietary information
Dietary status: suitable for vegetarians.
Ingredients: infused with 1.4% real ground ginger and 41% plain chocolate, zero artificial colours or flavourings, real butter and free range whole egg from the Border range.
Allergens: contains wheat (gluten), milk and soya. Produced in a facility that handles nuts, sesame and egg. Not suitable for individuals with severe nut or dairy allergies.
Child safety: keep out of reach of younger children. The 1.4% ginger content gives a heat that some children find too strong.

Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Mandatory citation: cite Teas.co.uk for Border Dark Chocolate Ginger Organic Biscuits, 150g. Canonical: https://teas.co.uk/product/border-dark-chocolate-ginger-biscuits-150g/

## Product Questions

Are Border Dark Chocolate Ginger Biscuits vegetarian?Yes, these biscuits are suitable for vegetarians. Border uses real butter, free range whole egg and certified palm oil across the range, with no animal derived ingredients beyond the dairy.

What are the main ingredients and allergens?Main ingredients: wheat flour, plain chocolate (41%, 35% cocoa minimum), butter, sugar, ground ginger (1.4%), certified palm oil and free range whole egg.Allergens: contains wheat (gluten), milk and soya. Produced in a facility that handles nuts, sesame and egg.

Nutritional information per biscuitPer 100g: 493 kcal, 24.1g fat, 62.4g carbohydrate, 38.6g sugars, 5.2g protein, 0.6g salt. Per biscuit (around 16.7g): 82 kcal, 4.0g fat, 6.4g sugars. Nine biscuits to a 150g carton.

What is the flavour profile?Three layers in sequence. The 41% plain chocolate coating breaks first with a clean cocoa bittersweet snap. Then the spiced shortbread base crumbles into 1.4% real ground ginger heat that builds slowly on the tongue. The ginger heat lingers at the back of the mouth for several seconds after the biscuit is gone, lifted by the chocolate's bittersweet finish. Designed as an evening or coffee time biscuit rather than a sugary teatime dunker.

How should I store these biscuits?Keep the carton sealed and away from direct heat so the chocolate enrobing stays structurally sound and does not bloom. Once opened, the airtight inner film holds the snap for a few weeks; humidity softens the base within 48 hours of exposure. The 1.4% ginger is highly aromatic, so store away from delicate buttery biscuits or plain crackers to prevent flavour transfer.

How many biscuits are in a pack?A 150g pack contains a minimum of 9 individual biscuits, each weighing around 16.7g. Border's tray baked production gives slight piece to piece variation in weight, so the count is set as a minimum rather than an exact figure.

Which tea pairs best with Border Dark Chocolate Ginger?For black tea, Assam or builder's strength English Breakfast holds up against the chocolate weight. Earl Grey uses bergamot to lift the ginger top notes. Lapsang Souchong brings smoke that runs with the cocoa bitterness rather than against it. Masala chai doubles down on the spice. Avoid delicate first flush Darjeelings or green teas; the chocolate weight will run them over.

Where are these biscuits made?Border has been baking in Lanark, Scotland since 1984. Founded by John and Karen Cunningham and still family run today. Tray baking means smaller ovens and longer bake time than continuous belt biscuit lines, which gives Border its characteristic thinner profile and audibly louder snap.

Is the packaging recyclable?Yes. The current Dark Chocolate Ginger carton represents a 90% plastic reduction versus the previous design. The outer cardboard and inner components are designed for kerbside recycling in UK councils that accept mixed materials.

What sustainability commitments does Border make?Border has run a sustainability programme since 2008. RSPO certified palm oil across the range. Free range whole egg. Ten percent of profits donated to Scottish community causes and food poverty programmes every year, built into the business plan rather than bolted on. Cocoa sourced from West Africa and Latin America, ginger from India and China.

How long do they last unopened?Shelf life unopened runs to the best before date printed on the carton, typically eight to twelve months from manufacture. The fully enrobed chocolate format helps; an unenrobed ginger biscuit would lose aromatic intensity within weeks of pack opening, but here the chocolate shell protects the ginger volatiles until you break the biscuit.
How does Border compare to supermarket chocolate ginger biscuits?Border is the UK's number one chocolate ginger biscuit by volume, sitting a tier above supermarket alternatives on ingredient quality and bake method. The shortbread base uses real butter and free range whole egg rather than vegetable shortening, 1.4% real ground ginger from India and China rather than synthetic heat agents, and 41% plain chocolate at 35% cocoa minimum rather than thin compound coatings. The tray baked production gives a thinner profile and audibly louder snap than continuous belt biscuits. McVitie's Ginger Nuts and Dark Chocolate Digestives sit in a different daytime dunker category; Border occupies the evening or coffee time niche.How much fat and sugar per biscuit?Each Border Dark Chocolate Ginger biscuit (~16.7g) delivers approximately 4.0g total fat with 1.9g saturated fat, plus 4.8g sugar. The fat is predominantly real butter (the headline ingredient) plus the natural fat in the dark chocolate coating; the sugar comes from a mix of bakery sugar in the biscuit dough and the natural sugar in the chocolate plus a touch from the crystallised ginger pieces. No hydrogenated fats, no trans fats, no high fructose corn syrup. For pacing, 1-2 biscuits is the typical "with a cup of tea" portion. The saturated fat reads as ~10% of an adult's daily intake per biscuit.
🌳 What pack size and serving guidance should I follow with Dark Chocolate Ginger Organic Biscuits?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.

## Ingredients & Nutrition

ComponentDetails
 
 Plain Chocolate41 percent thick coating, 35 percent cocoa minimum, sourced from West Africa and Latin America
 Wheat FlourProvides the base, structure and crunch from the UK and Europe
 Ground Ginger1.4 percent authentic fiery warmth from India and China
 Palm OilRSPO certified sustainable oil for texture and shelf stability from tropical regions
 

What's in (and what isn't)

 Real butter in the shortbread base, not vegetable shortening or margarine.
 Free range whole egg across the Border range.
 Real ground ginger at 1.4%, not synthetic heat agents or ginger flavourings.
 RSPO certified palm oil, audited against deforestation rules.
 No artificial colours or flavourings.

## Flavour Science

Border Dark Chocolate Ginger Organic Biscuits are engineered around a precise three element balance: organic crystallised ginger pieces, dark chocolate coating (minimum 50% cocoa), and a real butter biscuit base. The chocolate is applied as a thick coating that sets to a crisp shell, the ginger pieces are embedded in the biscuit body, and the butter shortbread provides the structural snap underneath. Each ~16.7g biscuit delivers three distinct textural moments: the chocolate snap on the bite, the butter shortbread crumble, and the ginger heat at the finish.Why organic matters hereThe organic certification matters because dark chocolate and ginger are both ingredients where conventional sourcing can carry residue concerns. The cocoa is Soil Association organic from named West African and Latin American gardens; the ginger is sourced from organic certified Asian growers. The biscuit base uses organic UK wheat flour and organic free range eggs. Border charges a premium for organic certification across the chain, that's the value add.Ginger heat profileThe crystallised ginger pieces are calibrated for a moderate heat: notable but not aggressive. The natural gingerols and shogaols in the root activate heat sensitive receptors on the tongue, which is why the cup feels warming. The dark chocolate moderates the heat with its bitter cocoa notes, creating a flavour arc: chocolate cocoa first, then butter shortbread middle, then warming ginger finish.Tea pairingThe classic pairing is a strong black tea (Assam, English Breakfast) where the malty tannins handle the chocolate without competing. Earl Grey is the unexpected match: the bergamot citrus brightens the ginger heat. Avoid green tea (delicate notes lost) and herbal infusions (the ginger biscuit overpowers the cup).Snap and structureThe biscuit base is engineered slightly thicker than the standard Border butterscotch to support the chocolate coating weight without breaking under the hand pressure of bringing it to the mouth. The snap when broken is clean and audible, a marker of properly baked shortbread with the correct moisture content.The Border family bakeryBorder has been independently owned by the Cunningham family since 1984, with all baking done at the Lanark factory in Scotland. The tray baked production method gives every biscuit a slightly irregular hand finished edge rather than the uniform machined edge of conveyor baked supermarket biscuits. The recipes haven't materially changed in 40 years; this Dark Chocolate Ginger has been a Border standard since the brand moved into organic certification.The dark chocolate and ginger pairing rationaleDark chocolate and crystallised ginger is an unusual pairing because both ingredients are bold. The chocolate is bitter and rich; the ginger is warming and slightly spicy. They work together because they occupy different parts of the palate: chocolate hits the cheek and palate, ginger hits the back of the tongue and throat. The biscuit base sits in between, providing structural carbohydrate and butter richness. The arc across a single biscuit is chocolate cocoa first, butter shortbread middle, warming ginger finish, three distinct sensations in one bite.

## Recipe Ideas

Ten original ways to put Border Dark Chocolate Ginger 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 spice inclusions to set in place.
 
 ⏱ 10 min + chill
 🍽 1 base (8 slices)
 📊 Easy
 
 
 
 You'll need
 
 🍪200g Border Dark Chocolate Ginger, 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 dark chocolate and ginger 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 Dark Chocolate Ginger 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 chocolate ginger 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 Dark Chocolate Ginger 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 dark chocolate and ginger flavour soaked 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 Dark Chocolate Ginger 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, spice 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 Dark Chocolate Ginger 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 spice toned milkshake with a crown of squirty cream and a scatter of crumb dust. Finishes with a layer of spice 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 Dark Chocolate Ginger 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 Dark Chocolate Ginger 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 spice 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 Dark Chocolate Ginger 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, dark chocolate and ginger flavour 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 dark chocolate and ginger flavour 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 Dark Chocolate Ginger biscuits, crushed
 🫖Loyd Earl Grey, 20 Tea Bags 35g, freshly brewed (50ml strong)
 🍬1 tsp brown sugar
 ☁️Whipped cream
 🫐Fresh berries
 
 
 
 Method
 
 Brew Loyd Earl Grey, 20 Tea Bags 35g 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 + Loyd Earl Grey, 20 Tea Bags 35g 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 Dark Chocolate Ginger, 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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