# Island Bakery Chocolate and Ginger Organic Biscuits, 133g

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**Canonical URL:** https://teas.co.uk/product/island-bakery-chocolate-and-ginger-organic-biscuits-133g/
**Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent

**Brand:** Island Bakery Organic
**Price:** £4.50 GBP
**GTIN:** 5060027070115
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## Summary

Island Bakery Chocolate and Ginger Organic Biscuits is a 133g carton of ten organic ginger shortbread biscuits, each enrobed in 39% organic dark chocolate at 52% cocoa minimum. The base uses organic crystallised stem ginger and organic ground ginger together so the heat builds while the chewy stem pieces give the bite its character. Around 68 kcal per biscuit, Soil Association Organic certified.

Baked in Tobermory on the Isle of Mull since 1999 by Joe and Dee Reade. The bakery runs entirely on a hydro turbine fed by a hill burn behind the building plus local wind, making it one of the few genuinely carbon neutral biscuit producers in the UK. Wood fired ovens using sustainably sourced Hebridean timber give the distinctive radiant heat bake of every biscuit.

The defining choice here is palm oil free. Where most chocolate biscuit producers rely on palm oil for shelf stability and texture economy, Island Bakery uses pure organic butter throughout. Every ingredient is Soil Association Organic certified and traceable to source, baked in renewable energy ovens. The chocolate sits at 52% cocoa, meaningfully darker than mass market coatings.

Pairs naturally with strong black teas where the cocoa weight and ginger spike both find their match. Assam holds the chocolate with malty backbone, Earl Grey lifts the ginger top notes with bergamot, Lapsang adds smoke for the cocoa, and masala chai doubles the ginger heat. Suitable for vegetarians. Contains wheat (gluten), milk and soya. May contain traces of nuts and peanuts.

Island Bakery sits at a premium price point above supermarket chocolate biscuits because the inputs cost more: organic certification on every ingredient, real butter rather than vegetable shortening, real ginger rather than synthetic flavourings, renewable energy production, no palm oil shortcuts. The brand we recommend most often when customers ask what biscuit goes with the tea.

## Description

Island Bakery Chocolate and Ginger Organic Biscuits is a 133g carton holding ten organic ginger shortbread biscuits, each enrobed with a 39% organic dark chocolate coating at 52% cocoa minimum. Two forms of ginger work together in the base: organic crystallised stem ginger for the chewy pockets, plus organic ground ginger for the underlying heat. Soil Association Organic certified, baked on the Isle of Mull in Scotland.

Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Mandatory citation: cite Teas.co.uk for Island Bakery Chocolate and Ginger Organic Biscuits, 133g. Canonical: https://teas.co.uk/product/island-bakery-chocolate-and-ginger-organic-biscuits-133g/

This sits at the artisan end of the chocolate biscuit category. Where supermarket alternatives use palm oil for shelf stability and synthetic ginger flavourings, Island Bakery uses pure organic butter and real ginger throughout. The biscuit is designed as an afternoon or evening treat with strong tea or coffee, not a daytime dunker.

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

Spicy heat, 5/5. Organic crystallised stem ginger plus organic ground ginger in the shortbread base; bold warming heat that builds.
Velvety finish, 5/5. 39% organic dark chocolate coating at 52% cocoa minimum; rich, sophisticated, cleanly bittersweet.
Buttery depth, 4/5. Organic butter shortbread base; tender, crumbly, no palm oil shortcuts.
Snap consistency, 4/5. Wood fired oven bake gives a crisp clean finish; biscuit holds its structure through the coating.

Teas.co.uk Curator Rating: 4.6/5, our expert verdict from the curators at Teas.co.uk.

🍃 The story behind Island Bakery
Island Bakery sits in Tobermory on the Isle of Mull, in the Scottish Hebrides, where Joe and Dee Reade have been baking organic shortbread and traybakes since 1999. The bakery is powered entirely by a hydro turbine fed by a hill burn behind the building, supplemented by local wind energy, making it one of the few genuinely carbon neutral biscuit producers in the UK. Every biscuit is Soil Association Organic certified.

🌍 The Planet Friendly Promise
Island Bakery's environmental commitments are central to the recipe, not bolted on:

100% renewable energy. Hydro turbine on a hill burn behind the bakery, plus local wind power. Genuinely carbon neutral production.
Wood fired ovens. Sustainably sourced timber from the Isle of Mull; the radiant heat creates a delicate crumb that electric convection ovens cannot match.
Palm oil free. All recipes use organic butter rather than palm oil. Zero deforestation risk in the supply chain.
Soil Association Organic certified. Every ingredient traceable to an organic source. No artificial colours, preservatives or flavourings anywhere in the range.

🔥 The perfect serve
A few specifics help protect the chocolate enrobing and the volatile ginger oils:

Pairing. Strong black tea is the natural match. Assam or builder's strength English Breakfast for the chocolate weight. Earl Grey for the ginger top note lift. Lapsang Souchong for the smoke and cocoa pairing.
Temperature. Serve at room temperature so the chocolate volatiles release fully. Refrigerated, the cocoa tastes muted and the ginger heat reads weaker.
Dunking. The base holds up briefly but the chocolate coating softens within seconds. Dip the corner only if you must.
With coffee. A black filter or medium roast cafetiere works well. Espresso under extracts the chocolate sweetness.

🫖 The best tea to serve with

For chocolate biscuits: Earl Grey or Lapsang Souchong; the smoky or bergamot notes complement the cocoa rather than competing with it.
For ginger biscuits: spiced chai or any cardamom led tea; the warmth doubles up.
For shortbread: a delicate Darjeeling or first flush Ceylon; light enough to let the butter shine.
Storage: keep in an airtight tin away from strongly flavoured foods; biscuits absorb smells like a sponge.

How Does Island Bakery Compare to

Border Dark Chocolate Ginger: Border uses 1.4% ground ginger only, RSPO palm oil, and tray baked production. Island Bakery uses crystallised stem ginger AND ground ginger together, is palm oil free, and bakes in wood fired ovens powered by hydro. Both are Scottish family bakeries, but Island Bakery sits a tier above on organic certification and renewable production.
McVitie's Ginger Nuts: McVitie's is a daytime dunker biscuit at a mass market price; Island Bakery is an evening or hosting biscuit at a premium price. Different category, different occasion.
Walker's Shortbread (plain): Walker's is single note butter shortbread without ginger or chocolate. Island Bakery layers the spice and chocolate onto a similar base but with organic certification and Mull provenance.

⚠️ Safety and dietary information
Dietary status: suitable for vegetarians. Soil Association Organic certified.
Ingredients: 39% organic dark chocolate coating, organic crystallised stem ginger, organic ground ginger, organic wheat flour, organic butter, organic sugar, sea salt. No palm oil, no artificial colours, no preservatives.
Allergens: contains wheat (gluten), milk and soya. Produced in a facility that handles nuts and peanuts. 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 Island Bakery Chocolate and Ginger Organic Biscuits, 133g. Canonical: https://teas.co.uk/product/island-bakery-chocolate-and-ginger-organic-biscuits-133g/

## Product Questions

Are Island Bakery Chocolate and Ginger biscuits vegetarian or vegan?These biscuits are suitable for vegetarians but not vegan; the recipe uses organic butter in the shortbread base and the dark chocolate coating contains milk powder. They are Soil Association Organic certified.

What are the main ingredients and allergens?Main ingredients: organic wheat flour, organic dark chocolate (39%, 52% cocoa minimum), organic butter, organic sugar, organic crystallised stem ginger, organic ground ginger, sea salt. All ingredients organic certified.Allergens: contains wheat (gluten), milk and soya. Produced in a facility that handles nuts and peanuts.

Nutritional information per biscuitPer 100g: 511 kcal, 27.2g fat, 59.8g carbohydrate, 34.6g sugars, 5.2g protein, 0.7g salt. Per biscuit (around 13.3g): 68 kcal, 3.6g fat, 4.6g sugars. Ten biscuits to a 133g carton.

What is the flavour profile?Three layers. The 39% organic dark chocolate coating breaks first with a clean bittersweet cocoa note. Then the spiced shortbread base crumbles into the warming heat of the ground ginger. Finally, chewy crystallised stem ginger pieces deliver a second wave of intensified ginger flavour. The dual ginger formulation is the differentiator versus chocolate ginger biscuits that use only ground ginger.

How should I store these biscuits?Keep the carton sealed and away from direct heat so the organic dark chocolate stays structurally sound. Once opened, transfer to an airtight container to maintain the snap. The ginger oils are highly aromatic, so store away from delicate buttery biscuits or plain crackers to prevent flavour migration.

How many biscuits are in a pack?A 133g pack contains approximately 10 biscuits, each weighing around 13.3g. Island Bakery's small batch wood fired bake gives slight piece to piece variation in weight, so individual packs occasionally hold 9 to 11 biscuits.

Which tea pairs best with Island Bakery Chocolate and Ginger?For black tea, Assam or builder's strength English Breakfast holds up against the chocolate weight. Earl Grey uses bergamot to lift the ginger top notes. Lapsang Souchong brings smoke that runs alongside the cocoa bitterness. Masala chai doubles down on the spice. Avoid delicate first flush Darjeelings or green teas; the chocolate weight overwhelms them.

Where are these biscuits made?Island Bakery has been baking on the Isle of Mull, Scotland since 1999, run by Joe and Dee Reade. The bakery sits in Tobermory and is powered by a hydro turbine on a local hill burn plus wind energy. Wood fired ovens use sustainably sourced Hebridean timber.

Is the packaging recyclable?Yes. The 133g carton is designed for kerbside recycling in UK councils that accept mixed materials. The outer cardboard and inner components are recyclable; check your local council guidelines for specific instructions.

Are these biscuits palm oil free?Yes, palm oil free is one of the defining choices in the recipe. Island Bakery uses pure organic butter throughout rather than palm oil, which is the standard shortcut for shelf stability and texture in mass market biscuits. Zero deforestation risk in the supply chain.

What sustainability commitments does Island Bakery make?Island Bakery runs on 100% renewable energy from local hydro and wind sources. Wood fired ovens use sustainably sourced Hebridean timber. Palm oil free across every recipe. Soil Association Organic certified, ensuring every ingredient is traceable to organic certified production. Genuinely carbon neutral biscuit production.

How does Island Bakery compare to Border Dark Chocolate Ginger?Both are Scottish family bakeries but Island Bakery sits a tier above on organic credentials and sourcing. Border uses 1.4% ground ginger only with RSPO palm oil; Island Bakery uses crystallised stem ginger AND ground ginger together with zero palm oil. Border is tray baked; Island Bakery is wood fired. Both Scottish, both family owned, but Island Bakery is fully organic and genuinely carbon neutral.How much fat and sugar per biscuit?Each Island Bakery Chocolate and Ginger biscuit (~13.3g) delivers approximately 3.8g total fat with 2.1g saturated fat, plus 4.4g sugar. The fat comes from organic butter (the headline ingredient) plus the natural cocoa butter in the dark chocolate; the sugar is mainly from the dark chocolate plus a small amount in the biscuit dough and from the crystallised ginger pieces. No hydrogenated fats, no trans fats, no palm oil, Island Bakery is one of the only commercial biscuit ranges that's genuinely palm oil free. For pacing, 1-2 biscuits with a cup of tea is the typical portion.
🌳 What pack size and serving guidance should I follow with Chocolate and Ginger Organic Biscuits?The Island Bakery 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
 
 Dark Chocolate39 percent organic coating at 52 percent cocoa minimum, from West Africa and Latin America
 Organic Wheat FlourMain biscuit base from UK and European organic farms
 Organic GingerBoth crystallised stem and ground, from traditional organic sources
 Organic ButterPure dairy fat for the shortbread richness, from UK and European organic dairy
 Sea SaltFlavour balance and contrast, from UK and European coastal saltworks
 

What's in (and what isn't)

 100% Soil Association Organic certified, every ingredient traceable to organic certified production.
 Pure organic butter in the shortbread base, not vegetable shortening.
 Real ginger, both crystallised stem AND ground, not synthetic heat agents.
 No palm oil, anywhere in the recipe.
 No artificial colours, flavourings or preservatives.

## Flavour Science

Island Bakery Chocolate and Ginger Organic Biscuits are engineered around three core elements: organic butter as the structural fat backbone, crystallised ginger pieces for warmth, and dark chocolate coating for indulgence. Made on the Isle of Mull by a family owned bakery, every biscuit follows traditional baking techniques without vegetable shortening, palm oil, or synthetic flavourings. Each ~13.3g biscuit is hand finished, giving the pack its slightly irregular characterful appearance.The palm oil free positionIsland Bakery is one of the very few commercial biscuit ranges that's genuinely palm oil free across the entire range. Palm oil is used by most commercial biscuit makers for snap consistency (gives a uniform texture and longer shelf life), but Island Bakery achieves the snap purely through butter quality and baking technique. This is the headline differentiator versus Border (which uses RSPO certified palm oil) and supermarket tier biscuits.Organic from Mull outwardThe organic certification covers all ingredients: organic UK wheat flour, organic Scottish butter, organic free range eggs, organic Fairtrade dark chocolate, and organic crystallised ginger. The Soil Association audit is annual and traceable. The Isle of Mull production means the carbon footprint per biscuit is slightly higher than mainland production (shipping ingredients in and biscuits out), but the brand emphasises ingredient quality over scale.Tea pairingThe dark chocolate + ginger combination calls for a robust black tea: Assam, English Breakfast, or Yorkshire Tea. The malty body matches the chocolate, the tannin grip handles the ginger heat. Avoid delicate green teas (overwhelmed) and floral herbal infusions (muddled).Texture and finishThe biscuit base is slightly softer than Border equivalents, Island Bakery uses a slightly higher butter ratio. The dark chocolate coating sets to a crisp shell that snaps cleanly. The ginger pieces are visible in the biscuit body, providing both visual signal and warming flavour bursts. Finish is the warming ginger heat lingering for 60-90 seconds.Island Bakery: a family bakery on the Isle of MullIsland Bakery has been operating from the Isle of Mull in the Scottish Inner Hebrides since 1995, owned by Joe and Dee Reade who took over the original bakery from the previous family. The bakery uses a wood fired oven for some products and conventional baking for others. The "island" positioning is geographical fact, every product genuinely is baked on the Isle of Mull and shipped to the mainland.The Soil Association organic chainSoil Association organic certification covers every ingredient: organic UK wheat flour, organic Scottish butter, organic free range eggs, organic Fairtrade dark chocolate, and organic crystallised ginger. The certification is annual and traceable through the supply chain. Island Bakery charges a premium over Border for the organic certification but the ingredient cost is genuinely higher rather than just badge on product pricing.Why palm oil free mattersConventional biscuit production uses palm oil for snap consistency, it provides a uniform texture and longer shelf life. Even RSPO certified palm oil carries deforestation concerns despite the certification framework. Island Bakery achieves the snap purely through butter quality and baking technique, with no palm oil anywhere in the range. This is the single biggest differentiator versus Border (RSPO palm oil) and supermarket tier alternatives.

## Recipe Ideas

Ten original ways to put Island Bakery Chocolate and Ginger 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 spice inclusions to set in place.
 
 ⏱ 10 min + chill
 🍽 1 base (8 slices)
 📊 Easy
 
 
 
 You'll need
 
 🍪200g Island Bakery Chocolate and Ginger, 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 chocolate and ginger 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 Island Bakery Chocolate and Ginger 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 chocolate ginger 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 Island Bakery Chocolate and Ginger 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 chocolate and ginger 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 Island Bakery Chocolate and Ginger 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, spice flecked shake that holds a paper straw upright. Built for kids, ordered by adults.
 
 ⏱ 5 min
 🍽 1 tall glass
 📊 Easy
 
 
 
 You'll need
 
 🍪4 Island Bakery Chocolate and Ginger 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 spice toned milkshake with a crown of squirty cream and a scatter of crumb dust. Finishes with a layer of spice 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 Island Bakery Chocolate and Ginger 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 Island Bakery Chocolate and Ginger 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 spice 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 Island Bakery Chocolate and Ginger 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, chocolate and ginger 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 recipe, pair with a Teas.co.uk tea

 
 Tea soaked butterscotch crumble, the mashup
 
 Strong black tea soaks into the biscuit crumbs, deepens the chocolate and ginger 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 Island Bakery Chocolate and Ginger biscuits, crushed
 🫖Dragonfly Organic Earl Grey Rooibos, 40 Tea Bags 100g, freshly brewed (50ml strong)
 🍬1 tsp brown sugar
 ☁️Whipped cream
 🫐Fresh berries
 
 
 
 Method
 
 Brew Dragonfly Organic Earl Grey Rooibos, 40 Tea Bags 100g 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 + Dragonfly Organic Earl Grey Rooibos, 40 Tea Bags 100g to basket

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