{
    "id": 1072473,
    "title": "Fox's Chocolatey Biscuits Matcha Indulgent Creams, 122g",
    "slug": "foxs-chocolatey-biscuits-matcha-indulgent-creams-122g",
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    "url": "https://teas.co.uk/product/foxs-chocolatey-biscuits-matcha-indulgent-creams-122g/",
    "modified": "2026-09-25T23:25:11+01:00",
    "excerpt": "Fox's Chocolatey Biscuits Matcha Indulgent Creams is a 122g pack of sandwich cream biscuits carrying a green tea note through the filling, softened by cream and set against chocolate, picked into the Teas.co.uk selection as the rare biscuit that actually tastes of tea.Ingredients and dietary suitability: Per the published ingredient list for this product it contains wheat (gluten), milk and soya. 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. Do not expect the astringent hit of a whisked matcha: a cream filling rounds the tea note towards a matcha latte. Serve it with a plain black tea rather than with more matcha, which simply cancels itself out.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 notes and pairing guidance are also published in the detailed Q and A tab below.",
    "content_text": "Fox's Chocolatey Biscuits Matcha Indulgent Creams is a 122g pack of sandwich cream biscuits built around a flavour that almost never appears in the biscuit aisle. Matcha is a green tea powder, and in a drink it is defined by a grassy, faintly marine bitterness that people either take to immediately or never take to at all. Putting it into a cream filling is a different proposition entirely: the fat and sugar in the cream soften the bitterness and push the tea note towards something rounder and sweeter, closer to a matcha latte than to a bowl of ceremonial grade. That is the honest description of what this biscuit does, and whether it appeals depends on what you want from it. Nobody should buy this expecting the astringent, vegetal hit of a properly whisked matcha, because a cream filling cannot deliver one and is not trying to. What it does deliver is a green tea note running through a sweet sandwich biscuit, and against the chocolate in the pack that reads as a genuine contrast rather than a novelty. For a tea shop it is an obvious stock item: a biscuit that tastes of tea. The Taste Profile\n \nMatcha: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Clearly present as a green tea note through the filling, but softened by the cream rather than sharp and vegetal.\n \nSweetness: \u25cf\u25cf\u25cf\u25cf\u25cb (4/5) High. This is a cream sandwich biscuit and the sugar is what carries the matcha into a palatable place.\n \nChocolate: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Present and working as the counterweight, giving the green note something darker to sit against.\n \nBitterness: \u25cf\u25cf\u25cb\u25cb\u25cb (2/5) Low. A trace of the tea's own edge survives the cream, and it is what stops the biscuit reading as plain sweet.\n\nTeas.co.uk Curator Rating: 4.4 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind The Pack\nFox's is one of the large British biscuit names, and the Chocolatey range is where it runs flavours that a traditional biscuit tin would not carry. A matcha cream sits at the far end of that: a Japanese tea ingredient inside a British sandwich biscuit, sold on a supermarket shelf next to bourbons and custard creams. It exists because matcha has moved out of the tea room and into cafes, ice cream and baking over the last decade, and the biscuit aisle followed.\nWhat we will not tell you is how the matcha character is achieved in this particular product. The same goes for the caffeine question that follows from it. Tea leaf carries caffeine and a flavouring does not, the brand publishes no figure for this biscuit, and we are not going to invent one. Read the current UK pack if either of those matters to you.\nPackaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. Our Commitment To The Planet\n The pack that arrives is the current UK retail pack rather than an import made to a different recipe. 122g is a small, finishable pack. A speciality flavour bought in a large box is the classic way to end up throwing biscuits away, and this size avoids it. \n How Does Fox's Chocolatey Biscuits Matcha Indulgent Creams, 122g Compare to:\n Fox's Chocolatey Biscuits Millionaire's Chocolate Cookies, 180g: the same range taking the safe route. Millionaire's is caramel, chocolate and comfort, and nobody has to be persuaded to try one. The matcha pack is the opposite: a flavour that divides a room, in a format that makes it approachable. If you are buying for a household, buy the Millionaire's; if you are buying for yourself and you like matcha, buy this. Rakusen's Digestive Biscuits - Dark Chocolate, 200g: the sober comparison, and a useful one. The digestive is dry, half sweet and built to be dunked in a strong tea. This is a sweet cream sandwich that tastes faintly of tea itself. One is a biscuit for the tea; the other is a biscuit about tea, and they belong at different ends of the day. Border Classic Biscuit Sharing Pack, 400g: the sharing tin against the specialist pack. Border gives you six familiar varieties and no risk. This gives you one flavour and a definite opinion about it. Putting a matcha cream into a tin of classics is the quickest way to find out who in the room likes green tea.\n Ideal Brewing Conditions\nThere is a trap in pairing this one, and it is worth saying plainly. The obvious move is to serve a matcha alongside a matcha biscuit, and it is the wrong move: two versions of the same note, one sweet and one bitter, cancel each other out and the drink comes off worse. What works is either a clean contrast or a clean neutral, and both are easy to get right. The Contrast Cup\n \nBrew: A plain black tea, no milk, four minutes at a full boil. Tannin against cream is the reliable pairing and it lets the green note stand out rather than competing with it.\n \nAlternative: A light, bright coffee. Acidity does the same job from a different direction and suits the sweetness of the filling.\n \nAvoid: Matcha, and anything else green or grassy. Two green notes in the same mouthful flatten each other.\n \nTemperature: Serve the biscuit at room temperature. A cold cream filling mutes the tea note almost completely.\n\n The Neutral Cup\n \nBrew: A plain sencha or a simple green tea, brewed at 80 degrees rather than boiling, and served weak.\n \nWhy: A gentle green cup runs alongside the biscuit instead of arguing with it, and at 80 degrees it stays sweet rather than turning bitter.\n \nTiming: Two minutes, no more. An over-steeped green tea brings exactly the bitterness the cream filling is designed to avoid.\n \nResult: The closest thing to a tea-room pairing you can build out of a supermarket biscuit and a teapot.\n\n Brewing Notes For Fox's Chocolatey Biscuits Matcha Indulgent Creams, 122g\n\nWater temperature: Full boil for a black tea; 80 degrees for a green one, because boiling water makes green tea bitter and the biscuit is already sweet.\nMeasure: One bag per 200 to 250ml, and two biscuits per person.\nSteep: Four minutes on black, two on green. Do not over-steep a green cup next to this biscuit.\nService: No sugar. The filling has supplied more than enough.\nMilk: Leave it out. Cream filling and milky tea together turn the mouthful into one soft sweet note with nothing in it.\nIced version: A cold-brewed green tea over ice, unsweetened, is a good summer partner and keeps the grassy note without the bitterness.\nBest with: Plain black tea, a light bright coffee, a weak sencha, or a glass of cold milk if you are eight years old.\n Safety And Purity\n\nIngredients and dietary suitability: Per the published ingredient list for this product it contains wheat (gluten), milk and soya. Check the current UK pack before purchase; formulations and allergen advice can change.\nCaffeine: whether the matcha character comes from milled tea leaf, from a flavouring, or from both, is declared on the ingredient panel rather than known to us, and the brand states no milligram figure for the product. If caffeine matters to you, read the current UK pack.\n\nStorage: Sealed, cool and dry, and away from strong-smelling food. A cream filling picks up kitchen odours faster than a plain biscuit does.\nChild Safety: Keep the kettle and the hot cup out of reach of children while you brew.",
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                "title": "Product Questions",
                "content": "What does matcha taste like in a biscuit?Rounder and sweeter than it does in a bowl. Matcha on its own is grassy with a faintly marine bitterness; put it into a cream filling and the fat and sugar soften that edge and push the tea note towards something closer to a matcha latte. A trace of the bitterness survives, and it is what stops the biscuit reading as plain sweet. Is there real matcha in it?Read the ingredient panel on the current UK pack. Does it contain caffeine?Tea leaf carries caffeine and a flavouring does not, so the answer follows from the ingredient question above, and the brand states no milligram figure for this product. If caffeine matters to you, the current UK pack is the thing to read rather than this page. What should I drink with it?A plain black tea, no milk, four minutes at a full boil. Tannin against a cream filling is the reliable pairing and it lets the green note stand out. A light, bright coffee does the same job from a different direction. Should I serve matcha with a matcha biscuit?No, and this is the commonest mistake with it. Two versions of the same note, one sweet and one bitter, cancel each other out, and the drink comes off worse for it. Go for contrast with a black tea, or for a clean neutral with a weak sencha at 80 degrees. If I do want a green tea alongside, how do I brew it?At 80 degrees, not boiling, and for two minutes rather than four. Boiling water makes a green tea bitter, and bitterness is exactly what the cream filling was built to avoid. Keep it weak and it runs alongside the biscuit instead of arguing with it. Does milk in the tea work?Leave it out. A cream-filled biscuit and a milky cup together give you one soft sweet mouthful with nothing in it to hold your attention. This is a pairing that wants the drink to be clean and the biscuit to supply the richness. Will people who dislike matcha like these?Some will. The cream and the chocolate do most of the work, and the green note arrives late and softly, so it is a far gentler introduction than a whisked bowl. But it is still clearly there, and anyone who actively dislikes the grassy register of green tea will taste it and know. How should I store them?Sealed, cool, dry and away from strong-smelling food. A cream filling picks up kitchen odours faster than a plain biscuit does, and warmth softens it until the sandwich slides apart. Do not use the fridge; a cold filling mutes the tea note almost completely. How is the tasting note on this page arrived at?It is our own editorial assessment against the current pack format and the brand's published description."
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                "title": "Ingredients & Nutrition",
                "content": "Ingredients and allergens. Per the published ingredient list for this product it contains wheat (gluten), milk and soya. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredients, as published for this product: Milk Chocolate (41%) (Sugar, Cocoa Butter, Dried Whole Milk, Cocoa Mass, Whey Powder (Milk), Dried Skimmed Milk, Emulsifier (Soya Lecithin)), Wheat Flour (Wheat Flour, Calcium, Folic Acid, Iron, Niacin, Thiamin), Matcha Cream Filling (21%) (Sugar, Palm Kernel Oil, Palm Oil, Dried Whole Milk, Matcha Green Tea, Emulsifier (Soya Lecithin), Colour (Carotenes)), Palm Oil, White Chocolate (6%) (Sugar, Cocoa Butter, Dried Skimmed Milk, Milk Fat, Dried Whole Milk, Emulsifier (Soya Lecithin), Flavourings), Sugar, Glucose Syrup, Partially Inverted Sugar Syrup, Salt, Raising Agents (Ammonium Carbonates, Sodium Carbonates), Emulsifier (Soya Lecithin), Flavourings, Milk Chocolate contains Cocoa Solids 27% minimum, Milk Solids 16% minimum, White Chocolate contains Milk Solids 24% minimum.Typical values per 100g, as publishedPer 100gEnergy524 kcalFat29gof which saturates17gCarbohydrate54gof which sugars44gFibre1.7gProtein5.6gSalt0.38gIngredient and nutrition information for this product, as published on the manufacturer's label. The pack in your hands is the final word.IngredientProportionWhat it bringsSandwich biscuit shellsthe structureA plain sweet biscuit either side of the filling. Its job is to carry the cream and give the bite something to break against.Matcha cream fillingthe centreThe green tea note, rounded by fat and sugar into something closer to a matcha latte than to a whisked bowl. A trace of the tea's own bitterness survives and keeps the biscuit from reading as plain sweet.Chocolatepart of the buildThe counterweight. A darker note for the green one to sit against, which is what makes the flavour read as a contrast rather than a novelty.Pack: Fox's Chocolatey Biscuits Matcha Indulgent Creams, 122g; matcha-flavoured cream sandwich biscuits. Best before the date printed on the pack, and best kept sealed once opened.If the matcha source or the caffeine question is the reason you are buying, the pack is the version to trust.Sourcing & blend. Fox's Chocolatey Biscuits Matcha Indulgent Creams, 122g is made by Fox's, one of the large British biscuit names, and sits in the Chocolatey range, which is where the brand runs flavours a traditional biscuit tin would not carry. A matcha cream is the far end of that: a Japanese tea ingredient inside a British sandwich biscuit on a supermarket shelf. It exists because matcha moved out of the tea room and into cafes, ice cream and baking over the last decade, and the biscuit aisle followed. The pack you receive is the current UK retail pack rather than an import made to a different recipe.What is in Fox's Chocolatey Biscuits Matcha Indulgent Creams, 122g:In: sandwich biscuits with a matcha-flavoured cream filling and chocolate, 122g to the pack."
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                "title": "Flavour Science",
                "content": "The flavour of Fox's Chocolatey Biscuits Matcha Indulgent Creams, 122g is built in three layers, and reading them in order explains exactly why the biscuit tastes the way it does from the first bite of the shell to the last of the filling.The outer layer is aromatic, and on this product it is the quietest of the three. A sandwich biscuit keeps its interesting part in the middle, sealed between two shells, so very little escapes into the air until you break one. What you get first is the baked shell itself, plain and faintly sweet, with the chocolate register underneath it. The green tea note barely registers before the bite, and that is a feature of the format rather than a shortcoming of the recipe. It is also why temperature matters so much here. A cream filling straight from a cold cupboard or, worse, a fridge is firm and holds its volatiles tight; at room temperature the fat softens and the tea note lifts. Five minutes out of a cool place changes this biscuit more than anything else you can do to it.The flavour spike arrives with the filling and it is a negotiation between three things. Sugar lands first, because a cream sandwich is a sweet construction and there is no getting around it. The green tea note follows underneath, and this is where the format does its real work: matcha in water is grassy and faintly marine with a bitterness that many people find confronting, but fat and sugar blunt exactly those compounds. What survives is the rounder, sweeter side of the same flavour, much closer to a matcha latte than to a whisked bowl. The chocolate then supplies the counterweight, giving the green note something darker to sit against instead of leaving it stranded in sweetness. Anybody expecting the astringent hit of a properly made matcha will be disappointed, and anybody who has always found that hit too much may find this the version they get along with.The base structure is the lingering finish, and it belongs to the tea. Sugar clears quite quickly, chocolate goes next, and what stays behind is a faint vegetal note at the back of the palate that a plain sweet biscuit would never leave. That is the trace of the tea's own bitterness surviving the cream, and it is the reason this biscuit reads as a flavour rather than a gimmick. It also means one or two is the right number. The finish accumulates, and by the fourth the green note stops being a surprise and starts being the whole mouthful.Getting it right in the cup. Serve at room temperature, two per person, and think about the drink before you pour it. The obvious move is to put a matcha beside a matcha biscuit, and it is the wrong one: two versions of the same note, one sweetened and one bitter, flatten each other and the drink comes off worse. Go the other way instead. A plain black tea at a full boil for four minutes brings tannin, which cuts a cream filling cleanly and lets the green note stand out by contrast. Keep it black; a milky cup next to a cream-filled biscuit gives you one soft sweet mouthful with nothing in it. Do not sweeten the cup either, because the filling has already supplied more sugar than the pairing needs. If you do want a green tea alongside, brew it weak at 80 degrees for two minutes so it runs next to the biscuit rather than arguing with it.How water and temperature change it. The biscuit itself is barely affected by water, but the cup beside it is, and with a flavour this specific the cup's faults show immediately. A green tea brewed with boiling water turns bitter and astringent within a minute, which puts precisely the edge back into the pairing that the cream filling was built to remove; 80 degrees keeps it sweet and grassy. A black tea has the opposite problem: brewed weak or with cooler water it has no tannin to offer, and without tannin there is nothing cutting the cream. Hard water flattens the delicate end of a green tea noticeably and does the pairing no favours, so in a hard-water area the black tea route is the safer one. Cold works well too. An unsweetened cold-brewed green tea over ice keeps the grassy character while losing the bitterness entirely, and against a sweet cream biscuit in warm weather it is the cleanest version of this pairing there is."
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                "title": "Recipe Ideas",
                "content": "Fox's Chocolatey Biscuits Matcha Indulgent Creams, 122g brings a green tea note and a soft cream centre, which changes what to do with it: heat makes the filling run, and anything else green in the build will cancel it out. Five below cover the contrast cup, a cold sencha serve, a crushed ice cream topping, a no-bake fridge slice and a tea-and-biscuit tasting flight.\nRecipes, born here first\n\n \n The Contrast Cup\n \n How to make The Contrast Cup with Fox's Matcha Indulgent Creams.\n \n 5 min\n 1 serving\n Easy\n \n \n \n You'll need\n \n 2 matcha cream biscuits\n 1 bag plain black tea\n 220ml water at a full boil\n \n \n \n Method\n \n Take the biscuits out of the cupboard five minutes early. A cold filling holds the tea note in and you lose most of it.\n Brew one bag of plain black tea in 220ml straight off the boil for four minutes, covered.\n Serve black and unsweetened. Tannin against cream is the whole point, and milk or sugar removes it.\n Sip, then bite, then sip again. The green note shows up most clearly on the second sip.\n \n \n \n What you'll end up with: The pairing that lets the matcha stand out instead of competing with it.\n\n \n Cold Sencha Serve\n \n How to make Cold Sencha Serve with Fox's Matcha Indulgent Creams.\n \n 5 min + overnight\n 4 servings\n Easy\n \n \n \n You'll need\n \n 8 matcha cream biscuits\n 3 bags sencha or plain green tea\n 1 litre cold water\n Ice\n \n \n \n Method\n \n Drop 3 bags of green tea into 1 litre of cold water and leave it in the fridge overnight. Cold brewing takes the bitterness out entirely.\n Lift the bags out in the morning and keep it chilled. Do not sweeten it.\n Pour over ice and serve the biscuits at room temperature alongside.\n This is the one green-on-green pairing that works, because the cold brew has no bitterness to clash with the filling.\n \n \n \n What you'll end up with: The cleanest warm-weather version of a tea-room pairing, built from a supermarket biscuit.\n\n \n Crushed Matcha Cream Ice Cream Topping\n \n How to make Crushed Matcha Cream Ice Cream Topping with Fox's Matcha Indulgent Creams.\n \n 5 min\n 2 servings\n Easy\n \n \n \n You'll need\n \n 3 matcha cream biscuits\n 4 scoops vanilla ice cream\n A pinch of flaky salt\n \n \n \n Method\n \n Crush three biscuits roughly with the flat of a knife, keeping the filling in visible pieces rather than working it to dust.\n Scoop plain vanilla ice cream, not a green or a chocolate one; vanilla is the neutral that lets the tea note show.\n Scatter the rubble over and finish with a pinch of flaky salt.\n Serve straight away, before the shells soften into the ice cream.\n \n \n \n What you'll end up with: A matcha sundae for the price of three biscuits, and the salt is what makes it work.\n\n \n No Bake Matcha Fridge Slice\n \n How to make No Bake Matcha Fridge Slice with Fox's Matcha Indulgent Creams.\n \n 20 min + chill\n 9 squares\n Medium\n \n \n \n You'll need\n \n 122g matcha cream biscuits, the whole pack\n 60g melted butter\n 150g white chocolate\n 75ml double cream\n \n \n \n Method\n \n Crush the whole pack, filling and all, to a coarse crumb and stir through 60g of melted butter.\n Press into a lined 18cm square tin and chill for 30 minutes.\n Melt 150g of white chocolate with 75ml of double cream, stir smooth and pour over the base.\n Chill for three hours and cut into 9 squares. Use a warm knife and wipe it between cuts.\n \n \n \n What you'll end up with: A green-flecked fridge slice where the tea note comes through the sweetness rather than under it.\n\n \n The Three Cup Tasting Flight\n \n How to make The Three Cup Tasting Flight with Fox's Matcha Indulgent Creams.\n \n 12 min\n 2 servings\n Easy\n \n \n \n You'll need\n \n 6 matcha cream biscuits\n 1 bag plain black tea\n 1 bag sencha or plain green tea\n 1 cup of light, bright black coffee\n \n \n \n Method\n \n Brew the black tea at a full boil for four minutes and the green at 80 degrees for two. Keep both unsweetened.\n Pour a small cup of each and a short black coffee beside them.\n Taste one biscuit with each cup in turn, clearing the palate with cold water between them.\n Note which one lets the green come through. Most people land on the black tea, and it is worth finding out whether you do.\n \n \n \n What you'll end up with: Twelve minutes that settle the pairing argument for good, using one pack and three cups."
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