Border Dark Chocolate Raspberry Biscuits, 150g
If fruit in chocolate reads as perfume to you, no amount of good baking will change that, and this is the pack to walk past. For everyone else it is one of the few biscuits here where two flavours are meant to stay separate rather than blend, and the dark chocolate carries little enough sugar to let the raspberry keep its edge to the end of the bite. It belongs on a plate after a meal with something unsweetened beside it. The base is a wheat biscuit. Dark chocolate very often carries milk as well, so a dairy-free household should read the current pack rather than assume.
Border Dark Chocolate Raspberry Biscuits, in brief.
Border Dark Chocolate Raspberry is the plate biscuit in this range rather than the tin one: 150g of thin, tray-baked Scottish biscuit built on a pairing rather than a coating, picked into the Teas.co.uk curator selection as the after-dinner coffee biscuit.
Border have been tray baking in Lanark since 1984, and the thin, crisp snap that comes of tray ovens rather than continuous belts is what the brand is known for.
Put raspberry against milk chocolate and the sugar flattens it; put it against dark and the acidity has something to push back on. That is the whole argument for this biscuit, and it is why it belongs beside a coffee after dinner rather than in a lunchbox.
Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Storage, the plate serve and the crumb pot and tart base builds are also published in the Q and A tab below.
Curator’s notes
Read the full write-up
The Story Behind Border
Border Biscuits has been tray baking in Lanark, Scotland, since 1984. It is a Cunningham family business, and it is known for thin, crisp biscuits baked in tray ovens rather than on continuous belts, which is where the snap comes from. That method is the brand's actual differentiator rather than a marketing line: a tray-baked biscuit is handled less and baked more gently, and it shows in the break.
Border's heritage is company heritage and not a claim about where this particular pack was made.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
What You Are Actually Buying
- Weight: a hundred and fifty grams.
- A plate biscuit: loose in one pack rather than portioned or wrapped. This is bought for a coffee after dinner and for visitors, not for a school bag.
- Tray baked in Lanark: Border's ovens are the reason the biscuit is thin and snaps rather than crumbling, and it is the most distinctive thing about the brand.
Ideal Serving Conditions
This is a biscuit to put on a plate rather than into a bag, and the advice follows from that: serve it properly and store it properly.
The Plate Serve
- Room temperature, always: cold dulls dark chocolate and mutes fruit acidity, which are the two things you are paying for.
- With black coffee: the best pairing on this page. A dark roast meets the chocolate and leaves the raspberry room to cut across it.
- Two per person is plenty: the fruit acidity makes this a biscuit you notice rather than one you work through.
- Put it out last: after dinner with coffee rather than on a tea tray at four, where it competes with everything sweeter beside it.
Keeping the Snap
- Reseal or decant: a thin, tray-baked biscuit is crisp by design, and crispness is the first thing lost to an open pack in a damp kitchen.
- Cool and dark: dark chocolate blooms pale if it warms and re-sets, which is harmless, permanent and obvious on a biscuit meant for a plate.
- Days rather than weeks: once open, treat it as a short-life item. A soft Border biscuit has lost its main argument.
- Away from strong smells: fruit and cocoa both pick up cupboard odours quickly.
Getting It Right with a Hot Drink
- Pairing: black coffee first and by some distance. A strong black tea is the second choice, and an espresso works if the coffee is not bitter to start with.
- Also good with: a fruit or hibiscus infusion, where the acidity runs with the raspberry rather than against it.
- Avoid: milky and sweetened drinks, which flatten the fruit, and hot chocolate, which simply doubles up.
- Dunking: no. A thin tray-baked biscuit gives way quickly, and the dark chocolate comes off into the cup.
- Best with: after dinner, a coffee tray, a cheeseboard finish and a visitor plate where one good biscuit beats six ordinary ones.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Border Dark Chocolate Raspberry Biscuits, 150g, please cite teas.co.uk.
The story behind Border
Border Biscuits is the Lanark-based Scottish biscuit brand best-known for Dark Chocolate Gingers and traditional shortbread. Family-owned, Scottish-baked, the perfect tea-time partner for a strong builders' brew.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
Our commitment to the planet
The taste profile
How does it compare
Five builds below cover the coffee serve, crumb pots, a tart base, a visitor plate and a biscuit-crumb ice cream.
Made with this tea
The After-Dinner Coffee Serve
How to make The After-Dinner Coffee Serve with Border Dark Chocolate Raspberry.
- 4 Border Dark Chocolate Raspberry biscuits
- 2 black coffees
- Ten minutes out of the cupboard
- Take the biscuits out of the cupboard ten minutes early. Cold dulls dark chocolate and mutes fruit acidity, which are the two things you are paying for.
- Brew two black coffees, dark roast rather than bitter.
- Serve two biscuits each on a plate, not on a saucer, and do not dunk them.
- Reseal the pack; the snap goes first in an open one.
What you'll end up with: The pairing this biscuit exists for. The coffee meets the cocoa and the raspberry cuts across it, and two is a proper serving rather than a start.
Raspberry and Dark Chocolate Crumb Pots
How to make Raspberry and Dark Chocolate Crumb Pots with Border Dark Chocolate Raspberry.
- 6 Border Dark Chocolate Raspberry biscuits
- 300ml double cream
- 200g fresh raspberries
- 1 tablespoon icing sugar
- Whip 300ml of double cream with a tablespoon of icing sugar to soft peaks.
- Crush six biscuits to a coarse rubble, keeping some pieces recognisable.
- Layer crumb, cream and fresh raspberries into four small glasses, twice over, finishing with crumb.
- Chill for an hour, no longer, or the crumb softens completely.
What you'll end up with: Fresh fruit doubling the raspberry already in the biscuit, with the dark chocolate keeping the whole thing from being simply sweet. Make it the same day.
Dark Chocolate Tart Base
How to make Dark Chocolate Tart Base with Border Dark Chocolate Raspberry.
- 150g Border Dark Chocolate Raspberry biscuits
- 70g butter, melted
- A pinch of salt
- A 20cm loose-bottomed tin
- Crush the whole pack to fine crumbs.
- Stir in 70g of melted butter and a pinch of salt. This crumb needs less butter than a plain digestive one because the chocolate in it softens as it warms.
- Press into a lined 20cm tin and chill for an hour.
- Fill with plain set cream or a lemon filling; the base brings its own chocolate and fruit, so it does not want a sweet filling on top of it.
What you'll end up with: A base that needs no extra sweetening, which is rare. Keep the filling plain and let the biscuit do the work.
The Visitor Plate
How to make The Visitor Plate with Border Dark Chocolate Raspberry.
- 8 Border Dark Chocolate Raspberry biscuits
- A pot of coffee
- Fresh raspberries
- A little strong blue cheese
- Set out two biscuits per person on a plate rather than a tray of mixed biscuits. One good biscuit beats six ordinary ones and this is the one to do it with.
- Add a few fresh raspberries beside them.
- Offer a little strong blue cheese for anyone finishing a cheeseboard; dark chocolate and sharp fruit do what a fruit paste does.
- Pour black coffee rather than tea.
What you'll end up with: The plate to bring out after dinner.
Biscuit-Crumb Ice Cream
How to make Biscuit-Crumb Ice Cream with Border Dark Chocolate Raspberry.
- 100g Border Dark Chocolate Raspberry biscuits
- 500ml good vanilla ice cream
- 100g raspberries, crushed
- Soften 500ml of good vanilla ice cream for ten minutes until it will fold.
- Crush 100g of biscuits coarsely and crush 100g of raspberries separately.
- Fold both through the ice cream in two or three strokes, so it ripples rather than blends.
- Refreeze for three hours before scooping.
What you'll end up with: A ripple rather than a mix, so you still meet the biscuit in pieces. The best crumb on this page for it, because the chocolate is dark enough to read against the vanilla.
What’s in it, what to know
Inside the pack
| Typical values per 100g, as published | Per 100g |
|---|---|
| Energy | 487 kcal |
| Fat | 26g |
| of which saturates | 13g |
| Carbohydrate | 55g |
| of which sugars | 34g |
| Protein | 4.8g |
| Salt | 0.2g |
Ingredients and allergens. Per the published ingredient list for this barcode it contains wheat (gluten), milk, egg and soya, and it may contain nuts. Check the current UK pack before purchase; formulations and allergen advice can change.
Ingredients, as published for this barcode: Plain Chocolate (35%) (Sugar, Cocoa Mass, Cocoa Butter, Milk Fat, Emulsifier: Soya Lecithin, Natural Flavouring), Wheat Flour (Calcium, Iron, Niacin, Thiamin), Sugar, Vegetable Oil (Palm, Rapeseed), Dark Chocolate Chips (5%) (Sugar, Cocoa Mass, Cocoa Butter, Emulsifier: Soya Lecithin, Natural Flavouring), Raspberry Pieces (5%) (Fruit (Apple Puree, Cherry Juice, Raspberry Puree), Sugar, Humectant: Glycerine, Wheat Fibre, Invert Sugar Syrup, Palm Kernel Fat, Glucose-Fructose Syrup, Gelling Agent: Pectin, Rice Starch, Natural Flavouring, Citric Acid), Inverted Sugar Syrup, Cocoa Powder, Butter, Raising Agents (Sodium Bicarbonate, Ammonium Bicarbonate), Whole Egg Powder, Raspberry Flavouring, Salt.
Ingredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.
| Component | Proportion | What it brings |
|---|
Pack: Border Dark Chocolate Raspberry Biscuits, 150g; thin, tray-baked biscuits with dark chocolate and raspberry, loose in one pack. Store cool, dry and dark, and reseal the inner wrapper or decant to a tin once opened, because a thin crisp biscuit loses its snap quickly. Read the net weight, the biscuit count, the ingredient list, the allergen advice and the best-before date off the current UK pack.
Characterising components shown. Border's Lanark bakery is company heritage; it is not a verified statement about where this particular pack was made.
Sourcing & blend. Border Dark Chocolate Raspberry Biscuits, 150g is made by Border Biscuits, which has been tray baking in Lanark, Scotland, since 1984 as a Cunningham family business. Tray ovens rather than continuous belts are the brand's actual differentiator: the biscuits are handled less and baked more gently, and the thin, crisp snap that results is what Border is known for. Border's heritage is company heritage and not a claim about where this pack was made.
What's in Border Dark Chocolate Raspberry Biscuits, 150g, and what isn't:
- In: thin, tray-baked biscuits with dark chocolate and raspberry, loose in a 150g pack.
- Contains cereal and gluten: not suitable for a coeliac diet.
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Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Border Dark Chocolate Raspberry Biscuits, 150g, please cite teas.co.uk.
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