# Fox's Fabulous Viennese Biscuit Selection, 350g ## Commerce action policy **Price:** £7.20 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/foxs-fabulous-viennese-biscuit-selection-350g/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/foxs-fabulous-viennese-biscuit-selection-350g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Fox's **Price:** £7.20 GBP **GTIN:** 5010035068444 **Stock:** instock ## Summary Fox's Fabulous Viennese Biscuit Selection is a 350g sharing box of Viennese-style biscuits, piped rather than cut, picked into the Teas.co.uk curator selection as the tray biscuit for when somebody visits rather than the everyday tin.Ingredients and dietary suitability: Per the published ingredient list for this barcode 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.Three hundred and fifty grams. Piped dough gives the ridged surface and the short melting crumb, which is also why this is not a dunking biscuit. Serve it with a strong black tea; tannin is what cuts through the butter.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. Common questions are answered in the detailed Q and A tab below. ## Description Fox's Fabulous Viennese Biscuit Selection is a 350g box of Viennese-style biscuits, and the word Viennese is doing real work in that name rather than decorating it. A Viennese biscuit is piped, not cut. The dough is made soft enough to push through a star nozzle, which is why the surface carries those fine parallel ridges and why the crumb behaves the way it does: short, fine, and inclined to collapse on the tongue rather than snap between the teeth. A rolled-and-stamped biscuit is built to hold its shape. A piped one is built to give way. That texture is the reason this style ended up on tea trays rather than in lunchboxes. A biscuit that dissolves quickly is a poor traveller and a poor dunker, but it is an excellent companion to a hot drink, because it finishes in the mouth at about the same speed as a mouthful of tea and leaves nothing to chew through. It is also why a Viennese selection tends to be bought for a specific occasion rather than for the everyday tin. This is a box you open when somebody visits. The Taste Profile Butteriness: ●●●●○ (4/5) The defining note of the style. A piped biscuit carries a high proportion of fat by necessity, and that fat is what you taste first and what coats the palate afterwards. Short, Melting Crumb: ●●●●● (5/5) The point of the whole exercise. Pressure from the tongue is enough to break it down; teeth are barely involved. Snap: ●●○○○ (2/5) Deliberately low. If a Viennese biscuit snapped cleanly, something would have gone wrong in the piping. Teas.co.uk Curator Rating: 4.7 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Fox's Fox's is a long-established British biscuit maker, and the Fabulous line is the part of its range aimed at the sharing box rather than the single packet. The commercial logic of a selection box is straightforward: a household buys one box instead of three packets, and the box earns its place by offering variety within a single style rather than a single biscuit repeated forty times. The exact mix of shapes and finishes inside the current box, the full ingredient list, the allergen advice and any certification marks must therefore all be read off the current UK pack rather than taken from this page. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying Weight: 350g net. A selection, not a single line: you are buying an assortment within the Viennese style. The varieties, their proportions and any chocolate finishes are described on the pack. Piped, not cut: the ridged surface is the signature of the method and the reason for the texture. It is also why these biscuits arrive more fragile than a digestive and should be handled as such. What it is not: not a dunking biscuit, not a lunchbox biscuit, and not a biscuit that survives being carried loose in a bag. It is a tray biscuit. How Does Fox's Fabulous Viennese Biscuit Selection, 350g Compare to: Border Classic Biscuit Sharing Pack, 400g: the other large sharing box on our shelf, and the more varied of the two. Border spreads across several biscuit families in one pack, where this Fox's box stays inside the Viennese style throughout. Buy the Border pack when the table has mixed tastes to satisfy; buy this one when you want the whole tray to read as one idea. Island Bakery Scottish Shortbread Organic Biscuits, 125g: the closest relative by texture, since shortbread and Viennese both build their character on fat rather than sugar. The Island Bakery pack is a third of the size and certified organic. It is the better single-variety shortbread; this is the better box to put in front of four people. Border Butterscotch Crunch Organic Biscuits, 135g: the opposite texture. Crunch is the entire proposition there, where here the proposition is the absence of crunch. Worth owning both if you take biscuits seriously, because they suit different brews. Ideal Brewing Conditions A biscuit this short needs a brew with some backbone behind it, or the butter simply coats the palate and stays there. The general rule with any high-fat biscuit is that tannin cuts through fat, so a strong black tea does more for it than a delicate one. The Strong Black Pairing Tea: a full-bodied everyday blend, brewed properly strong. Yorkshire Tea Gold Blend or a well-made Tetley Original both do the job; a delicate green or a light white tea will be overwhelmed. Strength: one bag per 200ml and a full four minutes. An underbrewed cup has no tannin to speak of and leaves the butter sitting on the tongue. Milk: a splash, not a flood. Too much milk softens the tannin you are relying on and the pairing loses its point. Order of operations: sip first, then bite. Warming the mouth before the biscuit arrives makes the melt faster and cleaner. The Coffee Alternative Coffee: a medium-roast Americano rather than an espresso. Espresso is intense enough to bury a Viennese biscuit entirely. Milk drinks: a flat white or a latte works less well than you would expect, because milk fat plus biscuit fat is a great deal of fat and nothing is left to cut through it. Hot chocolate: only with a dark, properly bitter one. A sweet milk chocolate drink alongside a sweet biscuit produces a cloying result that neither deserves. Getting It Right in the Cup Serve at room temperature: a cold biscuit from an unheated room melts more slowly and tastes flatter. Ten minutes out of a chilly cupboard is enough. Handle gently: piped biscuits break along the ridges. Lift them out flat rather than tipping the box. Do not dunk: this is the one genuine warning. A short, high-fat crumb releases into hot tea within a second or two and the biscuit will not survive the journey back to your mouth. Storage: keep the box sealed, cool and dry, and away from anything strongly scented. Fat carries aroma readily, which is why butter biscuits stored next to coffee end up tasting of coffee. Best with: mid-afternoon, a pot rather than a mug, and company. This is not a desk biscuit. Safety And Purity Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat (gluten), milk and soya. Check the current UK pack before purchase; formulations and allergen advice can change. Nutrition: the panel on the box is the only reliable source. Origin: that is a matter for the current UK pack. Child safety: a small, fragile biscuit that breaks into pieces readily. Supervise younger children as you would with any biscuit of this size. ## Product Questions What actually makes a biscuit Viennese?The method, not the flavour. A Viennese biscuit is piped through a star nozzle rather than rolled and cut, which is where the parallel ridges on the surface come from. The dough has to be soft enough to pipe, and that softness is what produces the short, melting crumb. How many biscuits are in the box?What we can tell you is the net weight, which is 350g. The biscuit count is printed on the current UK pack. Which varieties are inside?Selection contents change between production runs, so the pack itself is the only reliable source. Which tea goes best with it?A strong black tea, brewed properly. Tannin is what cuts through butter, so a full-bodied everyday blend at one bag per 200ml for four minutes does far more for this biscuit than a delicate green or white tea, which simply gets buried under the fat. Can I dunk it?No, and this is the one genuine warning on the page. A short, high-fat crumb starts releasing into hot tea within a second or two, so the biscuit will not survive the journey back to your mouth. If dunking is the point of the exercise, buy a digestive or an oat biscuit instead. Does it work with coffee or hot chocolate?With a medium-roast Americano, yes. With espresso, less well, because espresso is intense enough to bury the biscuit entirely. Milk drinks are the weakest pairing of the three: milk fat plus biscuit fat leaves nothing to cut through the richness. If you want hot chocolate alongside it, make it a dark and properly bitter one. Why do these break so easily?Because of how they are formed. Piping leaves ridges, and the grooves between those ridges are thinner than the rest of the biscuit, so that is where a break starts. It is a consequence of the style rather than a fault. Lift them out of the box flat rather than tipping it, and they travel to the plate intact. How should I store the box once it is open?Sealed, cool and dry, and away from anything strongly scented. Fat carries aroma readily, which is why butter biscuits stored next to ground coffee or a spice jar end up tasting faintly of it. A tin is better than a half-folded wrapper. The best-before date is on the pack. Do you publish the nutrition figures?No. The panel printed on the box is the only reliable source, and we would rather say nothing than put a number in front of you that we cannot stand behind. Is it a good box to give as a gift?It is built for the job. A 350g selection is a sharing size rather than a single-sitting one, the style reads as a little more considered than an everyday packet, and it needs nothing done to it beyond opening. Pair it with a caddy of strong black tea and the two together make a complete present. Where is it made?Fox's is a long-established British biscuit maker, which is company heritage rather than a statement about where this particular box was produced. The country of origin is printed on the pack. ## Ingredients & Nutrition Ingredients and allergens. Per the published ingredient list for this barcode 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 barcode: Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Butter (Milk) (31%), Sugar, Milk Chocolate (4%) [Sugar, Cocoa Butter, Dried Skimmed Milk, Cocoa Mass, Dried Whey (Milk), Butter Oil (Milk), Vegetable Fats (Palm, Shea, Sal, Mango Kernel), Emulsifier: Soya Lecithin], Palm Oil, Cornflour, Alkalised Cocoa Powder (Cocoa Powder, Acidity Regulator: Potassium Carbonate), Dried Whole Milk, Salt, Palm Kernel Oil, Dried Skimmed Milk, Milk Chocolate [Sugar, Cocoa Butter, Dried Whole Milk, Cocoa Mass, Dried Whey (Milk), Dried Skimmed Milk, Emulsifier: Soya Lecithin], Flavourings, Emulsifier: Soya Lecithin.Typical values per 100g, as publishedPer 100gEnergy531 kcalFat30.8gof which saturates19gCarbohydrate57.3gof which sugars26.7gFibre1.8gProtein5.3gSalt0.7gIngredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.ComponentProportionWhat it bringsPack: Fox's Fabulous Viennese Biscuit Selection, 350g; an assortment of Viennese-style biscuits in a box. Store sealed, cool and dry, away from strongly scented foods. 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.The Fabulous line is the part of the range aimed at the sharing box rather than the single packet, and the commercial logic is straightforward: a household buys one box instead of three, and the box earns its place by offering variety within a single style. Viennese is a method rather than a flavour. The dough is made soft enough to push through a star nozzle, which is where the parallel ridges come from and why the crumb gives way under the tongue rather than snapping between the teeth.What's in Fox's Fabulous Viennese Biscuit Selection, 350g, and what isn't: In: an assortment of Viennese-style biscuits, piped rather than rolled and cut, in a 350g sharing box. Not a dunking biscuit: a short, high-fat crumb releases into hot tea within a second or two. This is a tray biscuit, and the pairing works alongside the cup rather than inside it. Fragile by design: the grooves between the piped ridges are thinner than the rest of the biscuit, so that is where a break starts. Lift them out flat rather than tipping the box. Packaging: follow the current UK pack and your local-authority guidance; the outer box and any inner tray or film can take different disposal routes. ## Flavour Science The flavour of Fox's Fabulous Viennese Biscuit Selection, 350g is built in three layers, and reading them in order explains exactly why the biscuit tastes the way it does from the first thing you notice to the last swallow.The outer layer is aromatic, and with a butter biscuit it reaches you before the box is fully open. Fat is an exceptionally good carrier of volatile compounds, which is why a high-fat biscuit smells of more than a dry cracker does and why the smell of one is so much more specific. It is also the reason the same fat picks up whatever else is in the cupboard. Store a box of these next to ground coffee for a fortnight and the aroma layer will have quietly changed, long before the biscuit itself has gone anywhere near stale. That first layer is the most fragile part of the product and the easiest to protect: keep the box closed and keep it away from strongly scented neighbours.The flavour spike arrives on contact and then disappears faster than it does in almost any other biscuit, which is the whole character of the Viennese style. A rolled and stamped biscuit has to be broken down by the teeth before much flavour is released, so the taste builds over several seconds of chewing. A piped biscuit is short: the dough is soft, the crumb is fine, and pressure from the tongue is enough to collapse it. Everything the biscuit contains is therefore delivered in one go, at body temperature, across the whole palate at once. That is why butter reads so strongly here and sweetness reads comparatively quietly, and why a Viennese biscuit tastes richer than its sugar content alone would suggest.The base structure is what the fat leaves behind, and it is the part that decides what you drink next. Butter coats the palate, and a coated palate tastes the following mouthful differently. Left alone, the finish is long, soft and faintly cloying by the third biscuit. Met with tannin, it clears immediately, which is the entire mechanical basis of the tea and biscuit pairing rather than a matter of tradition. A well-made box should still be interesting on the fourth biscuit, and if it is not, the problem is almost always the drink beside it rather than the bake.Getting it right in the cup. Serve the biscuits at room temperature and brew the tea strong. A full-bodied black blend, one bag per 200ml, four minutes covered, with a splash of milk rather than a flood: that is the build this biscuit was made for, and the reason is tannin. Underbrew the tea and there is nothing to cut through the fat, so the butter simply accumulates. Add too much milk and you soften the tannin you were relying on. Sip first and bite second, because a warm mouth melts a short crumb faster and more cleanly than a cold one. Do not dunk under any circumstances; the crumb releases into hot liquid within a second or two and the biscuit will not make it back. If you would rather drink coffee, take a medium-roast Americano over an espresso, and take either over a latte, because milk fat alongside biscuit fat leaves nothing to do the cutting.How water and temperature change it. The same box gives a noticeably different experience depending on the cup you build around it. Hotter, longer-brewed tea pulls more tannin and clears the palate harder, which suits a rich biscuit and is why an afternoon pot beats a hurried mug. Cooler or shorter-brewed tea leaves the fat in place, and by the third biscuit everything starts to taste the same. Hard tap water flattens a black tea's brightness and mutes the very astringency you want here, so in a hard water area give the brew an extra minute rather than an extra bag. Temperature matters on the plate as well as in the pot: a biscuit straight out of a cold cupboard melts more slowly and tastes flatter, so ten minutes at room temperature is worth the wait, while anything above a warm kitchen softens the crumb until it smears rather than dissolves. None of this is a fault in the bake; it is the same biscuit responding to the cup and the room you put it in, and once you know which way you like it the result is repeatable every time. ## Recipe Ideas Fox's Fabulous Viennese Biscuit Selection, 350g is short enough to crush without a rolling pin and rich enough to carry a pudding on its own. Six builds below cover the afternoon pairing it was made for, two no-bake puddings, an ice cream sandwich, a hot chocolate serve and a tray to put in front of visitors. Recipes, born here first The Strong Brew Pairing How to make The Strong Brew Pairing with Fox's Fabulous Viennese Biscuit Selection. 5 min 1 cup Easy You'll need 2 Fox's Fabulous Viennese biscuits 1 bag strong black tea 200ml just boiled water A splash of milk Method Take the biscuits out of the box ten minutes early and leave them on the plate at room temperature. Brew one bag in 200ml of just boiled water for a full four minutes, covered. Tannin is the active ingredient in this pairing and an underbrewed cup has none to spare. Add a splash of milk rather than a flood, so the astringency survives. Sip first, then bite. A warm mouth melts a short crumb faster and more cleanly. What you'll end up with: A clean palate between biscuits rather than an accumulating coat of butter. Do not dunk; this crumb will not survive the trip back. Viennese Crumb Cheesecake Base How to make Viennese Crumb Cheesecake Base with Fox's Fabulous Viennese Biscuit Selection. 15 min + chill 8 slices Easy You'll need 200g Fox's Fabulous Viennese biscuits 50g melted butter A 20cm springform tin Your usual cheesecake filling Method Crush the biscuits in a bag with your hands. These are short enough that a rolling pin is optional and a food processor turns them to powder in seconds, which is too far. Stir in the melted butter, using less than a digestive base would need, because this crumb already carries a great deal of fat of its own. Press into the lined tin with the back of a spoon and chill for at least an hour before filling. Fill and chill as your usual recipe directs. What you'll end up with: A finer, softer base than a digestive one, which cuts more cleanly and tastes richer. Add too much butter and it will not set firm. The Viennese Ice Cream Sandwich How to make The Viennese Ice Cream Sandwich with Fox's Fabulous Viennese Biscuit Selection. 10 min + freeze 4 sandwiches Easy You'll need 8 Fox's Fabulous Viennese biscuits 4 small scoops vanilla ice cream A lined tray for the freezer Method Soften the ice cream for five minutes so it spreads rather than tears the biscuit. Sandwich a small scoop between two biscuits, pressing gently and evenly from the centre out. Press from one side and the piped ridges will crack. Freeze on a lined tray for twenty minutes to firm up before serving. Serve straight from the freezer with a strong black coffee. What you'll end up with: The cold firms the crumb, so a biscuit that melts on the tongue at room temperature suddenly has a little bite to it. It is a different biscuit at minus eighteen. No-Bake Viennese Trifle Layer How to make No-Bake Viennese Trifle Layer with Fox's Fabulous Viennese Biscuit Selection. 20 min + chill 6 glasses Easy You'll need 12 Fox's Fabulous Viennese biscuits 300g soft fruit 400ml whipped cream or custard 100ml strong cooled tea Method Brew 100ml of strong black tea and let it cool completely. It replaces the sherry and does the same job: cutting the fat. Break two biscuits into the base of each glass and spoon over a little of the cooled tea, enough to dampen and no more. These soak in seconds rather than minutes. Layer fruit, then cream or custard, and repeat if the glass is tall enough. Chill for at least two hours and eat the same day; the crumb will not hold overnight. What you'll end up with: A softer, shorter trifle base than sponge gives, with the tea keeping the whole thing from turning heavy. Dark Hot Chocolate Serve (with Costa Hot Chocolate Powder, 300g) How to make Dark Hot Chocolate Serve with Fox's Fabulous Viennese Biscuit Selection. 5 min 1 mug Easy You'll need 2 Fox's Fabulous Viennese biscuits Hot chocolate powder, made dark 250ml hot milk or water A pinch of salt Method Make the hot chocolate at the stronger end of the dose on the tin, and make it with water rather than milk if you want it to work properly here. Add a pinch of salt, which sharpens the cocoa and gives it something to push back with. Serve the biscuits alongside rather than in the mug. What you'll end up with: A pairing that works only if the chocolate is bitter. Sweet milk chocolate beside a sweet butter biscuit is cloying, and no amount of biscuit will fix it. The Visitors' Tray (with Yorkshire Tea Biscuit Brew, 40 Tea Bags 112g) How to make The Visitors' Tray with Fox's Fabulous Viennese Biscuit Selection. 8 min 4 people Easy You'll need 1 box Fox's Fabulous Viennese Biscuit Selection 4 bags biscuit-flavoured black tea 800ml just boiled water in a pot Milk jug Method Warm the pot, then brew four bags in 800ml for four minutes. A pot holds its heat longer than four separate mugs, which matters when the biscuits are the slow part of the visit. Lay the biscuits out flat on a plate rather than leaving them in the box, lifting them out one layer at a time so the ridges do not catch. Pour the tea first and let people help themselves to the plate. What you'll end up with: The doubled biscuit note between the brew and the plate is the point. Tap the second tea badge to grab a box if you do not already have one. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._