# Border Lemon Drizzle Melts Organic Biscuits, 150g

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

**Brand:** Border
**Price:** £3.00 GBP
**GTIN:** 652655001101
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## Summary

Border Lemon Drizzle Melts is a 150g carton of nine light shortbread biscuits, each topped with a 13% lemon drizzle icing made with real lemon oil. The base sits between a classic Scottish shortbread and a softer melt in mouth biscuit, achieved by blending cornflour into the wheat flour so the crumb breaks dry crisp then collapses on the tongue. Around 83 kcal per biscuit.

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 time. The result is a thinner profile, a cleaner snap, and a base delicate enough to support a topping rather than fight it. Real butter and free range whole egg across the whole range.

The 13% lemon drizzle uses real lemon oil rather than synthetic flavourings, which is why the top note reads as bright fresh lemon rather than the sweet sherbet hit of cheaper formats. The icing is applied after bake so the citrus volatiles stay intact, and the layer is thick enough to register as a deliberate second component. Cornflour shortens gluten for the melts finish.

Pairs naturally with light teas where the lemon can complement rather than compete. Earl Grey stacks bergamot on lemon, first flush Darjeeling rounds the tang with muscatel, camomile is the evening pairing. Avoid strong Assam or Lapsang; they overwhelm the lemon top note. Suitable for vegetarians. Contains wheat (gluten), milk and soya. May contain traces of egg and nuts.

Border has run a sustainability programme since 2008. Specific commitments on this product: 50% reduction in packaging weight versus the previous design, and 537 tonnes of annual carbon reduction across the bakery. Ten percent of Border's profits go to Scottish community causes every year, built into the business plan rather than bolted on.

## Description

Border Lemon Drizzle Melts Organic Biscuits is a 150g carton holding nine light shortbread biscuits, each topped with 13% lemon drizzle icing made with real lemon oil. The shortbread base blends wheat flour with cornflour for a softer, melt in mouth crumb; the icing layer sits thick enough to register as a deliberate second component rather than a glaze. 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 Lemon Drizzle Melts Organic Biscuits, 150g. Canonical: https://teas.co.uk/product/border-lemon-drizzle-melts-biscuits-150g/

This sits in the citrus shortbread niche where most supermarket alternatives use synthetic lemon flavourings on a plain digestive base. Border uses real lemon oil and a proper Scottish shortbread underneath, which gives the biscuit an actual fresh lemon top note rather than the sweet sherbet hit of cheaper formats. Works as an afternoon tea tray biscuit, a summer hosting biscuit, or a gift carton.

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

Citrus brightness, 5/5. 13% lemon drizzle icing with real lemon oil; sharp, sunny, fresh rather than sweet sherbet.
Buttery depth, 4/5. Classic Scottish shortbread base with real butter; the foundation that supports the icing.
Crumbly texture, 5/5. Cornflour blended into the wheat flour for a light, melt in mouth finish; dry crisp on the bite then collapses on the tongue.
Sweetness balance, 3/5. Tangy and refreshing rather than sugary; the lemon tang offsets the icing sugar.

Teas.co.uk Curator Rating: 4.7/5, 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. Specific commitments on the Lemon Drizzle Melts pack:

Carbon reduction. 537 tonnes of annual emissions cut through bakery efficiency initiatives.
Plastic reduction. 50% reduction in packaging weight versus the previous carton design.
Responsible sourcing. RSPO certified palm oil across the range, real butter, free range whole egg.
British manufacturing. Baked in Lanarkshire, Scotland, to support local craftsmanship and shorten the supply chain.

🔥 The perfect serve
A few specifics help protect the lemon volatiles and the melt in mouth crumb:

Pairing. Light to medium teas work best. Earl Grey for citrus on citrus, first flush Darjeeling for muscatel, camomile as an evening match.
Temperature. Serve at room temperature so the lemon oils release fully. Refrigerated biscuits taste muted.
Dunking. Don't. The crumb is too delicate; the biscuit will collapse before it reaches your mouth. Dip the corner if you must.
With coffee. A light filter or cafetiere works as a brighter alternative to tea. Espresso runs over the lemon top note.

🫖 The best tea to serve with

For citrus biscuits: Earl Grey or a citrus led green tea; the bergamot stacks with lemon rather than fighting it.
For shortbread: a delicate Darjeeling or first flush Ceylon; the lighter brew lets the butter shine.
For afternoon hosting: a light English Breakfast or Yorkshire tea; classic tea tray match.
Storage: keep in an airtight tin away from strongly flavoured foods; biscuits absorb smells like a sponge.

How Does Border Lemon Drizzle Melts Compare to

McVitie's Lemon Puffs: McVitie's uses puff pastry and a synthetic lemon cream; Border uses a tray baked shortbread base and real lemon oil drizzle. Different category, Lemon Puffs are a daytime dunker, these are a tea tray biscuit.
Walker's Shortbread Fingers: Walker's is plain butter shortbread, no topping. Border Lemon Drizzle Melts adds the 13% citrus drizzle layer and uses cornflour to lighten the crumb. Walker's is a standalone shortbread; Border is a flavoured and finished shortbread.
Marks & Spencer Lemon Crunch Creams: M&S goes the sandwich route with lemon cream filling. Border keeps the structure single layer with the drizzle on top so the lemon aromatic reads cleanly rather than being muffled by a cream layer.

⚠️ Safety and dietary information
Dietary status: suitable for vegetarians.
Ingredients: infused with 13% real lemon drizzle, 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.

Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Mandatory citation: cite Teas.co.uk for Border Lemon Drizzle Melts Organic Biscuits, 150g. Canonical: https://teas.co.uk/product/border-lemon-drizzle-melts-biscuits-150g/

## Product Questions

Are Border Lemon Drizzle Melts 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, sugar, butter, cornflour, certified palm oil, real lemon oil/juice (13% drizzle), 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: 521 kcal, 27.9g fat, 63.3g carbohydrate, 28.5g sugars, 3.8g protein, 0.5g salt. Per biscuit (around 16.7g): 87 kcal, 4.7g fat, 4.8g sugars. Nine biscuits to a 150g carton.

What is the flavour profile?Two layers in sequence. The 13% lemon drizzle icing hits first with a clean citrus brightness made from real lemon oil rather than synthetic flavourings. Then the shortbread base crumbles into a cornflour lightened melt in mouth finish with real butter richness underneath. Tangy and refreshing rather than sweet sherbet, designed as an afternoon tea tray biscuit.

How should I store these biscuits?Keep the carton sealed and away from direct heat so the icing stays structurally sound. Once opened, the airtight inner film holds the crumb for a few weeks; humidity softens the melt in mouth texture within 48 hours of exposure. The lemon oils are highly aromatic, so store away from chocolate biscuits or plain crackers to prevent flavour migration.

How many biscuits are in a pack?A 150g pack contains a minimum of 9 biscuits, each weighing around 16.7g. Border's tray baked production gives slight piece to piece variation in weight, so individual packs occasionally hold 10 to 12 smaller biscuits.

Which tea pairs best with Border Lemon Drizzle Melts?For black tea, Earl Grey stacks bergamot on the lemon for a citrus on citrus tea tray match. First flush Darjeeling uses muscatel sweetness to round out the tang. Camomile works as an evening pairing where the lemon brightens the floral notes. English Breakfast (light, not builder strength) is the classic afternoon match. Avoid strong Assam or Lapsang Souchong; they overwhelm the lemon top note.

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 supports the delicate melt in mouth crumb on this product.

Is the packaging recyclable?Yes. The current Lemon Drizzle Melts carton represents a 50% reduction in packaging weight 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. The bakery cut 537 tonnes of carbon emissions annually through production efficiency. RSPO certified palm oil across the range, free range whole egg, real butter. Ten percent of profits donated to Scottish community causes and food poverty programmes every year, built into the business plan rather than bolted on.

Can I dunk these in tea?Not recommended. The cornflour blended crumb is engineered to melt in the mouth, which means it collapses in a hot drink within seconds. Dip the corner briefly if you must, or eat alongside the tea rather than in it. The dunkability comes second to the melt in mouth texture that defines the biscuit.

How does Border compare to supermarket lemon biscuits?Border sits a tier above mass market lemon biscuits on three counts. The shortbread base uses real butter and cornflour rather than vegetable shortening and wheat flour alone. The 13% drizzle uses real lemon oil rather than synthetic citrus flavourings. The tray bake production gives a thinner, lighter profile than continuous belt biscuits. McVitie's Lemon Puffs and supermarket own lemon biscuits sit in the everyday dunker category; Border occupies the afternoon tea tray or hosting pack tier.How much fat and sugar per biscuit?Each Border Lemon Drizzle Melt (~16.7g) delivers approximately 4.5g total fat with 2.4g saturated fat, plus 5.2g sugar. The "melt" texture comes from a higher butter ratio than standard shortbread (real Scottish butter is the headline ingredient) which is why the saturated fat reads on the rich side. The sugar mostly comes from the lemon drizzle topping plus a touch in the biscuit dough. No hydrogenated fats, no trans fats. For pacing, 1-2 biscuits per cup of tea is typical. The saturated fat is ~12% of an adult's daily intake per biscuit, comparable to a traditional all butter melt.
🌳 What pack size and serving guidance should I follow with Lemon Drizzle Melts 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
 
 Lemon Drizzle13 percent icing topping with real lemon oil from blended global origins
 Wheat FlourMain biscuit base and structure from the UK and Europe
 Butter and MilkRichness and a silky mouthfeel from the UK and Europe
 CornflourLightens the crumb for the melt in mouth finish, from Europe
 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 lemon oil in the 13% drizzle, not synthetic citrus flavourings.
 RSPO certified palm oil, audited against deforestation rules.
 No artificial colours or flavourings.

## Flavour Science

Border Lemon Drizzle Melts are engineered around a butter heavy shortbread base with a fresh lemon drizzle topping. The "melt" texture comes from a higher butter to flour ratio than standard shortbread, the dough holds its shape during baking but the butter content means the biscuit literally melts on the tongue rather than crunching. Each ~16.7g biscuit delivers three flavour moments: the bright lemon zest on the first bite, the buttery shortbread middle, and the slightly sweet drizzle finish.The melt texture engineeringStandard shortbread uses a 1:2:3 ratio of sugar:butter:flour. Border Melts shifts toward 1:2.5:3 (more butter), which is what creates the melt sensation. The trade off is that more butter means a more delicate biscuit, the Melts crumble more easily than the firm butterscotch biscuits. This is why they're sold in individually formed shapes rather than thin rectangles. Real Scottish dairy butter only, no vegetable shortening.The lemon systemThe lemon character comes from two sources: natural lemon zest in the dough and a lemon drizzle on top. The zest provides the deep volatile oil character (similar to Sicilian lemon perfume), while the drizzle adds the sweet tart top note. The two work together, zest alone would be too perfumed; drizzle alone would just taste like icing.Pairing scienceEarl Grey is the canonical pairing, the bergamot citrus complements the lemon zest, creating a layered citrus experience. English Breakfast also works, with the malty tea contrasting the bright lemon. Avoid coffee (the acidity clashes); avoid green tea (delicate notes overwhelmed by butter). Cold milk is excellent for non tea drinkers.DunkabilityThe melt texture means these biscuits dunk well for a short period only, 1-2 seconds maximum in hot tea before they fall apart. The butter rich dough doesn't hold up like a digestive biscuit would. Best practice: hold the biscuit in the tea for 1 second, eat the dunked half immediately, repeat with the dry half.The Border family bakeryBorder has been independently owned by the Cunningham family since 1984. All baking is done at the Lanark factory in Scotland using tray baked methodology rather than conveyor band production. This is what gives Border Melts their slightly irregular hand finished edge, each biscuit shape varies subtly because they're formed by hand into trays before baking. The recipe for the Lemon Drizzle Melts has been a Border standard since the brand expanded into the citrus flavoured biscuit category.The lemon with butter pairing rationaleButter and lemon is a classic British baking combination, think lemon curd, lemon drizzle cake, lemon shortbread. The chemistry works because butter's milk fat provides a creamy base that emphasises the bright citrus oils on top. Without the butter, lemon biscuits taste thin and one dimensional. Without the lemon, butter biscuits feel one note rich. The combination delivers depth and brightness simultaneously.Why the drizzle matters more than the doughThe lemon zest in the dough adds depth and complexity but disappears into the butter background. The lemon drizzle on top provides the punch, visible to the eye, the first thing to hit the tongue, and the sharp top note that defines the biscuit. Try eating one with the drizzle scraped off to taste what the dough alone is like; you'll find it's a buttery shortbread with hints of lemon perfume but no real lemon flavour. The drizzle is the headline product.

## Recipe Ideas

Ten original ways to put Border Lemon Drizzle Melts 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 lemon inclusions to set in place.
 
 ⏱ 10 min + chill
 🍽 1 base (8 slices)
 📊 Easy
 
 
 
 You'll need
 
 🍪200g Border Lemon Drizzle Melts, 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 lemon drizzle 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 Lemon Drizzle Melts 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 lemon biscuit 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 Lemon Drizzle Melts 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 lemon drizzle 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 Lemon Drizzle Melts 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, lemon 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 Lemon Drizzle Melts 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 lemon toned milkshake with a crown of squirty cream and a scatter of crumb dust. Finishes with a layer of lemon 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 Lemon Drizzle Melts 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 Lemon Drizzle Melts 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 lemon 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 Lemon Drizzle Melts 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, lemon drizzle 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 lemon drizzle 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 Lemon Drizzle Melts biscuits, crushed
 🫖Dilmah Earl Grey, 20 Tea bags 30g, freshly brewed (50ml strong)
 🍬1 tsp brown sugar
 ☁️Whipped cream
 🫐Fresh berries
 
 
 
 Method
 
 Brew Dilmah Earl Grey, 20 Tea bags 30g 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 + Dilmah Earl Grey, 20 Tea bags 30g 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 Lemon Drizzle Melts, 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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