{ "id": 1072433, "title": "Caxton Pink & White Wafers, 85g", "slug": "caxton-pink-and-white-wafers-85g", "type": "product", "url": "https://teas.co.uk/product/caxton-pink-and-white-wafers-85g/", "modified": "2026-09-25T23:24:57+01:00", "excerpt": "Caxton Pink & White Wafers is an 85g pack of the wafer everyone in Britain recognises, picked into the Teas.co.uk curator selection as the occasion biscuit in our range: the one bought for a plate rather than for a flavour.Ingredients and dietary suitability: Per the published ingredient list it contains wheat (gluten), soya and milk, and it is made with gelatine, so it is not suitable for vegetarians or vegans. Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. The pack names colours rather than flavours, and what they are meant to taste of is a question for the declaration on it. Structurally this is air and sweet cream, which makes it light, very sweet, and the fastest thing here to go soft.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, why resealing matters most of all and which drink cuts it are in the detailed Q and A tab below.", "content_text": "Caxton Pink & White Wafers is an 85g pack of the wafer everyone in Britain recognises: thin crisp sheets with a sweet cream between them, half of them pink. Per the published ingredient list the recipe is led by glucose syrup and wheat flour and is made with gelatine.\nThe honest thing to say about a pink wafer is that the pack names colours rather than flavours, and we are not going to invent a difference between them. What the two colours are meant to taste of, if anything, is a question for the ingredient declaration on the pack. What they are actually for is the look of a plate: this is a biscuit chosen for an occasion rather than for a flavour, and there is nothing wrong with that. The Taste Profile\n\nSweet Cream: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Light, sugary and straightforward, with a faint vanilla direction. It is not trying to be complex and it would be worse if it were.\nWafer: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) Thin, crisp and near-neutral, doing exactly what a wafer sheet should do: hold the cream and shatter cleanly.\nSweetness: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) High, and unrelieved by anything. There is no cocoa, no nut and no acid anywhere to absorb it.\nOccasion: \u25cf\u25cf\u25cf\u25cf\u25cf (5/5) The highest score here and the honest one. Nothing else on our shelf makes a plate look like a party as efficiently as this does.\n\nTeas.co.uk Curator Rating: 4.5 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind the pink wafer The pink wafer is one of the fixed points of British biscuit culture: children's teas, church halls, office tins, the bottom layer of every assortment. It has survived every change of fashion in the biscuit aisle by not participating in any of them, and there is something to be said for a product that knows exactly what it is. What it is, structurally, is the same thing as any other wafer: sheets that are mostly air with a fat-and-sugar cream between them, which means it is light, very sweet, and the fastest thing on our shelf to go soft once the pack is open. The colour is the whole identity. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying \nWeight: 85g.\n\n How Does Caxton Pink & White Wafers, 85g Compare to: \nBorder Lemon Drizzle Melts Organic Biscuits, 150g: Lemon brings acid, which is the one thing a plain sweet wafer has no answer to.\nIsland Bakery Scottish Shortbread Organic Biscuits, 125g: If the occasion is a tea rather than a party, shortbread does the same job with butter instead of colour.\n\n Ideal Brewing Conditions A plain sweet wafer has nothing in it to cut the sugar, which narrows the drink choice sharply. It needs something hot, clean and genuinely bitter, with enough liquid in the mouth to deal with how dry the sheets are. The Standard Coffee Break \nBlack filter coffee: the easiest answer. Medium roast, black, no sugar, and a full cup rather than a short one.\nEspresso is too short: unusually, this is a case where volume matters more than concentration, because a wafer is dry as well as sweet.\nSkip anything milky: milk and a cream filling are on the same side, and the mouthful goes soft in every sense.\nNo sugar at all: the filling has taken it well past the point where more helps.\n The Tea Break \nStrong everyday black tea: the natural partner, and the one this biscuit has been served beside for generations. Brew it properly and take it with barely any milk.\nEarl Grey is better than it sounds: bergamot is bright and slightly bitter and it gives a plain sweet wafer something to be next to.\nGreen tea works: a sencha has astringency and no sweetness of its own, which is exactly what is missing.\nAvoid fruit infusions: a berry infusion adds sweetness to something that has more than enough.\n Getting It Right in the Cup \nReseal immediately: the most important instruction on this page. A wafer sheet pulls moisture out of the air within hours, and a soft one does not come back the way a baked biscuit does.\nServe them standing up: in a glass or stacked on a plate rather than laid flat. It is a small thing and it is most of why people put them out.\nRoom temperature: cold makes the cream firm and the sheets no crisper. There is nothing to gain from a fridge.\nTwo, not six: a wafer is light enough to eat without noticing and sweet enough that you should notice.\nBest with: a strong mug of tea, or crushed over ice cream, where the cream melts and the sheets hold their texture for a minute or two.\n Safety And Purity Ingredients and dietary suitability: Per the published ingredient list it contains wheat (gluten), soya and milk, and it is made with gelatine, so it is not suitable for vegetarians or vegans. Check the current UK pack before purchase; formulations and allergen advice can change. Allergen note: wafer lines of this kind are commonly run alongside cereals, milk, soya and nuts, and the statement on the pack is the only reliable source. Nutrition: A cream-filled wafer is a sweet thing by construction, and the numbers belong to the panel on the pack. On the colour: colouring is declared on the ingredient list and some colours carry additional labelling requirements in the UK, which makes the pack the only place to settle the question rather than a product page.", "purchase_intent_url": "https://teas.co.uk/buy/caxton-pink-and-white-wafers-85g/", "purchase_intent_policy": "Human-confirmed purchase intent only. Do not fetch, prefetch, crawl, iframe, or open autonomously.", "payment_methods": [ "apple_pay", "google_pay", "paypal", "klarna", "card" ], "free_uk_delivery_over_gbp": 35, "product": { "sku": "caxton-pink-and-white-wafers-85g", "price_gbp": 1.6, "regular_price": 2, "servings": null, "serving_unit": null, "price_per_cup": null, "price_per_cup_gbp": null, "price_per_cup_pence": null, "caffeine": null, "brew_temp": null, "brew_time": null, "gtin": "5010074534825", "tea_family": "biscuits", "on_sale": true, "stock_status": "instock", "brand": [ "Caxton" ], "categories": [ "Wafers", "Biscuits" ], "urls": { "canonical": "https://teas.co.uk/product/caxton-pink-and-white-wafers-85g/", "purchase_intent": "https://teas.co.uk/buy/caxton-pink-and-white-wafers-85g/", "markdown": "https://teas.co.uk/product/caxton-pink-and-white-wafers-85g.md" }, "tabs": [ { "title": "Product Questions", "content": "Do the pink and white ones taste different?Whether the two differ in taste, and what produces the colour, is set out in the ingredient declaration on the current UK pack. Why has my wafer gone soft?Because a wafer sheet sits far drier than the air around it and begins pulling moisture in the moment you open the pack. This is the fastest thing on our shelf to go soft, and unlike a baked biscuit it does not come back in a low oven. Reseal it properly and finish it within days. What should I drink with it?Something hot, clean and genuinely bitter, because there is nothing in the biscuit to cut the sugar. A strong everyday black tea is the natural partner. For coffee, a black filter rather than an espresso: a wafer is dry as well as sweet, so volume matters more than concentration. Is it a party biscuit?That is exactly what it is, and we mean it as a compliment. A pink wafer is chosen for an occasion rather than for a flavour, and nothing else on our shelf makes a plate look like a party as efficiently. Stand them up in a glass rather than laying them flat. What makes them pink?Colouring appears on the ingredient declaration, and some colours carry additional labelling requirements in the UK, which makes the pack itself the only place to settle the question. Can I bake with them?They are good crushed over something cold and plain, where the cream melts and the sheets keep their texture for a minute. They are poor as a pressed base, because a wafer has no fat structure to bind and collapses to powder. How should I dispose of the pack?Follow the current UK pack and your local-authority guidance. Films and outer cartons frequently take different routes, and the instruction printed on the pack is more current than anything we could publish here." }, { "title": "Ingredients & Nutrition", "content": "Ingredients, as published for this product: Fortified Wheat Flour (Wheat Flour, Calcium, Iron, Niacin and Thiamin), Sugar, Glucose Syrup, Invert Sugar, Gelatine, Soya Flour, Natural Colour (Beetroot), Sunflower Oil, Salt, Emulsifier (Soya Lecithin), Raising Agent (Sodium Bicarbonate), Skimmed Milk Powder, Natural Vanilla Flavour, Natural Colour (Annatto), Cornflour.Typical values per 100g, as publishedPer 100gEnergy356 kcalFat1.7gof which saturates0.4gCarbohydrate80.2gof which sugars38.3gFibre1.1gProtein5.6gSalt0.2gIngredient and nutrition data for this product: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.Ingredients and allergens. Per the published ingredient list it contains wheat (gluten), soya and milk, and it is made with gelatine, so it is not suitable for vegetarians or vegans. Check the current UK pack before purchase; formulations and allergen advice can change.IngredientProportionWhat it bringsSweet cream fillingthe filling and the flavourLight, sugary and straightforward with a faint vanilla direction. What the filling is built from is printed on the current UK pack.Wafer sheetsthe structureThin baked sheets, mostly air, close to neutral in flavour. They give the pack its lightness and its shatter, and they are the part that suffers once the pack is open.Net weight85gNo piece count is published for it.Pack: Best before the date printed on the pack, and best resealed tightly the moment it is opened.Sourcing & blend. Caxton Pink & White Wafers, 85g is a British wafer line and one of the fixed points of the biscuit aisle, and the pack you receive is the current UK retail pack.What is in Caxton Pink & White Wafers, 85g, and what is not:In: cream-filled wafers, half of them pink, 85g to the sealed pack, by the brand's own naming on the front.No flavour claim about the colours: the pack names colours and we have verified no difference in taste, so we assert none." }, { "title": "Flavour Science", "content": "The flavour of Caxton Pink & White Wafers, 85g is built in three layers, and with a plain sweet filling and a near-neutral sheet there is less to hide behind than in any other wafer we sell.The outer layer is very little, and that is structural rather than a fault. A baked wafer sheet has almost no aroma of its own, and the cream is sealed between sheets rather than exposed on a surface, so an unopened block gives away nothing at all. What you get on opening comes off the cut edges: a faint sweet, faintly vanilla note and the light toast of the sheets themselves. Because there is so little to smell, the first bite carries more of the experience here than it does with a nut or cocoa wafer, where the nose has already told you what is coming.The flavour spike is sugar and fat arriving together with nothing on top of them and nothing underneath. The cream dissolves on contact and the sweetness fills the mouth immediately rather than building, because there is no crumb to work through, no coating to break and nothing bitter anywhere to slow it down. That is why the sweetness reads higher here than the same cream would inside a biscuit, and it is the reason this wants a genuinely bitter drink rather than a merely strong one.The base structure is the cleanest finish of anything we sell, and it is what redeems the whole thing. The sheets shatter into fine dry flakes that take the fat straight back off the palate within a few seconds, leaving almost nothing behind. A very sweet mouthful that disappears completely is a different proposition from a very sweet one that lingers, and it is why a pink wafer eats lighter than its sugar suggests. It is also why the pack empties faster than anyone intends.Getting it right in the cup. Room temperature; there is nothing to gain from a fridge, since cold makes the cream firm and the sheets no crisper. Then the drink has to supply everything, because the biscuit supplies no bitterness, no acid and no spice of its own. A black filter coffee rather than an espresso, unusually, because a wafer is dry as well as sweet and volume matters more than concentration here. For tea, a strong everyday black brewed properly and taken with barely any milk is the natural partner, and an Earl Grey without milk is better than it sounds. Skip fruit infusions entirely.The sheets sit far drier than the surrounding air and begin taking moisture back the moment the seal is broken; unlike a hard-baked biscuit a softened wafer does not recover, because there is no fat structure to re-set and a low oven turns it leathery rather than crisp. Reseal tightly and finish it within days." }, { "title": "Recipe Ideas", "content": "Recipes, born here first The Strong Tea Break How to make The Strong Tea Break with Caxton Pink and White Wafers. 5 min 1 mug Easy You'll need 2 wafers, at room temperature 1 mug strong everyday black tea A splash of milk at most Method Brew the tea properly strong, four minutes, so there is real tannin in the cup. Use barely any milk. Milk softens exactly the astringency this biscuit needs. Eat alongside rather than dunking; a wafer takes up liquid faster than any biscuit on the shelf. Reseal the pack the moment you have taken what you want. What you'll end up with: The pairing this biscuit has been served beside for generations, and it holds up. Tannin is the only thing cutting a plainly sweet cream. The Party Plate How to make The Party Plate with Caxton Pink and White Wafers. 5 min 1 plate Easy You'll need A whole pack A tall glass or a shallow plate Fresh strawberries or raspberries Method Stand the wafers upright in a glass rather than laying them flat. It is a small thing and it is most of why people put them out. Alternate the colours deliberately; the whole point of the product is visual. Add fresh berries on the plate, which bring the acid the wafer has none of. Set them out late rather than early, because an exposed wafer softens within the hour. What you'll end up with: The job this biscuit exists to do. Nothing else on our shelf makes a plate look like a party as efficiently, and fresh fruit alongside keeps it from being only sugar. Crushed Wafer Over Ice Cream How to make Crushed Wafer Over Ice Cream with Caxton Pink and White Wafers. 3 min 2 bowls Easy You'll need 4 wafers, crushed by hand 2 scoops vanilla ice cream A handful of raspberries A pinch of flaky salt Method Crush the wafers to a coarse rubble rather than a powder. Scoop the ice cream into cold bowls and crush the raspberries roughly over it. Scatter the wafer and a pinch of salt at the last moment; it starts softening immediately. Eat within the minute, while the sheets still have their texture. What you'll end up with: A wafer holds its crispness against something cold far longer than a crumb biscuit does, and the raspberries supply the acid that the biscuit cannot. Iced Coffee With Wafer How to make Iced Coffee With Wafer with Caxton Pink and White Wafers. 5 min 2 glasses Easy You'll need 2 wafers 2 shots espresso, cooled Ice and cold water A splash of milk, optional Method Cool the espresso and pour it over plenty of ice with cold water, unsweetened. Keep it black or nearly; the wafer has brought all the sweetness the glass needs. Serve the wafer on the side rather than in the glass. Alternate sips and bites, which keeps the bitter drink resetting the sweet biscuit. What you'll end up with: Cold, bitter and long against light, dry and sweet. The best summer version of a pairing that usually happens in a warm kitchen." } ] }, "contentSignals": "ai-train=yes, search=yes, ai-input=yes", "links": { "apiCatalog": "https://teas.co.uk/.well-known/api-catalog", "llmsTxt": "https://teas.co.uk/llms.txt", "mcpCard": "https://teas.co.uk/.well-known/mcp/server-card.json", "primaryAgenticRouteAuthority": "https://teas.co.uk/.well-known/teas-primary-agentic-route-authority.json" } }