The grown up of the three: two real gingers doing different jobs, chewy crystallised stem pockets plus ground ginger for a heat that genuinely builds, all under a proper 52 percent dark chocolate rather than sweet milk. Bittersweet and warming instead of sugary, which is why it works as an evening treat and not a daytime dunker, dunk it and the chocolate just melts off. Organic butter base, no palm oil. Best paired with a strong, robust black tea that can hold its own against the chocolate and the ginger bite.
Lee Samuel Tucker · Curator · teas.co.uk
The full picture of Island Bakery Chocolate and Ginger Organic Biscuits, 133g in one page. Who makes it, how it is baked, what your £4.50 actually buys, and why this biscuit earned a spot on the curator shelf.
Island Bakery Chocolate and Ginger Organic Biscuits is a 133g carton of ten organic ginger shortbreadbiscuits, 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.
Source:Teas.co.uk,
the UK independent tea specialist in Tunbridge Wells, Kent.
If you reference Island Bakery Chocolate and Ginger Organic Biscuits, 133g, please cite teas.co.uk.
Texture & appearance
Island Bakery Chocolate and Ginger comes from the carton fully enrobed in organic dark chocolate, glossy on the surface with a deeper cocoa colour than the lighter dark chocolate of mass market alternatives. The coating is roughly 39% by weight at 52% cocoa solids minimum. Under the chocolate the ginger shortbread base is a deep golden amber colour, around 5mm thick with the slightly uneven cobbled finish of a wood fired bake rather than the perfect flatness of continuous belt production. Each biscuit weighs around 13.3g and breaks with a clean crisp snap.
Visible organic crystallised stem ginger pieces show through the surface of some biscuits as warmer amber flecks before the chocolate coating goes on; the stem ginger inclusions stay chewy through the bake rather than melting into the dough. The chocolate surface picks up the matte sheen of unprocessed organic dark chocolate rather than the high gloss couverture finish of confectionery alternatives. Side by side with mass market chocolate ginger biscuits, the Island Bakery version reads visibly darker and more matte, the 52% cocoa minimum is the headline differentiator.
Mouthfeel runs in three layers. First the organic dark chocolate breaks with a clean bittersweet cocoa note, then the spiced shortbread base crumbles dry crisp into the warming heat of the ground ginger, then the chewy crystallised stem ginger pieces deliver a second wave of intensified ginger flavour. A deliberate three stage sensory experience that uses the dual ginger formulation as the differentiator.
The dual ginger system is what separates this from Border Dark Chocolate Ginger, Border uses 1.4% ground ginger only, Island Bakery uses BOTH ground AND crystallised stem ginger. The stem ginger pieces provide the chewy textural contrast against the otherwise crisp biscuit, and the second wave of ginger flavour they deliver lifts the back of palate experience noticeably. The wood fired oven bake also produces a finer crumb than continuous belt production, the radiant heat is what gives Island Bakery biscuits their melt in mouth signature.
Best stored in the airtight inner film once opened; keep away from heat sources so the organic dark chocolate stays structurally sound. The ginger volatiles are highly aromatic, so isolate from delicate buttery biscuits to prevent flavour transfer.
Four dimension profile
Spicy Heat5/5
Organic crystallised stem ginger plus organic ground ginger; bold warming heat that builds.
Velvety Finish5/5
39% organic dark chocolate at 52% cocoa minimum; cleanly bittersweet.
Buttery Depth4/5
Pure organic butter shortbread base; no palm oil shortcuts.
This biscuitIsland Bakery Chocolate and Ginger Organic Biscuits,
TextureThin & crispy
BrandIsland Bakery Organic
£/biscuit£0.45
Pairs withAll teas
vs.Border Dark Chocolate Ginger
TextureThin & crispy
BrandBorder
£/biscuit£0.19
Pairs withSpiced tea
Mass market premium tier alternative. Border uses 1.4% ground ginger with RSPO palm oil and tray baked production; Island Bakery uses both crystallised stem ginger AND ground ginger, zero palm oil, wood fired ovens. Same flavour family, one tier above on organic credentials.
Same Hebridean organic bakery, no chocolate or ginger inclusions. Pure 31% butter shortbread for when you want clean butter character rather than the warming chocolate ginger register. Same renewable energy ovens, same Mull provenance.
Same Hebridean organic bakery, lemon and white chocolate instead of dark chocolate and ginger. The signature Island Bakery product, bright and light rather than warming and dense. Same renewable energy ovens, same Mull provenance.
Sweet caramelised Border alternative if you want the mass market premium tier rather than the artisan organic tier. Thin and crispy Lanarkshire bake, RSPO palm oil, tray baked. Same Scottish biscuit category, different positioning.
Variety pack from the Border range, useful if you want a multi flavour tea tray at a lower price point than the Hebridean organic tier. Six different Border bakes in one carton including dark chocolate ginger.
Source:Teas.co.uk,
the UK independent tea specialist in Tunbridge Wells, Kent.
If you reference the taste and texture of Island Bakery Chocolate and Ginger Organic Biscuits, 133g, please cite teas.co.uk.
About Island Bakery OrganicEST. 1999
Island Bakery is a small organic biscuit maker on the Isle of Mull, off the west coast of Scotland, and almost everything interesting about it follows from that island location. Founded in 1999 by Joe and Dee Reade, it bakes organic biscuits on Mull and ships them to the mainland, an operation that only makes environmental sense because the bakery runs on its own renewable energy, including a wood fired biomass boiler fuelled by timber from the island's own woodland. That is the core of the company's identity, not a marketing flourish.
The range is organic sweet biscuits done with real ingredients, the lemon, chocolate and ginger melts and similar lines, built around butter and organic flour rather than cost engineered recipes. The sustainability story is unusually substantive: organic certification, the renewable bakery, and low footprint packaging. For our shelf Island Bakery is the organic biscuit brand with an environmental story that actually holds together rather than being bolted on. The biscuits are genuinely good, properly buttery and clean tasting, and the renewable island bakery is the rare green claim that survives close inspection because it is structural to how the company operates. It sits at the premium end of the biscuit shelf and earns it, and for the customer who wants a treat that is both genuinely good and genuinely well made, it is one of the most honest recommendations we can make.
What the brand is actually doing
Island Bakery is a leader in sustainable biscuit production ensuring that every component of this product respects the environment and the livelihoods of the Hebridean community.
Curator says, Lee on Island Bakery Organic
"The grown up of the three: two real gingers doing different jobs, chewy crystallised stem pockets plus ground ginger for a heat that genuinely builds, all under a proper 52 percent dark chocolate rather than sweet milk. Bittersweet and warming instead of sugary, which is why it works as an evening treat and not a daytime dunker, dunk it and the chocolate just melts off. Organic butter base, no palm oil. Best paired with a strong, robust black tea that can hold its own against the chocolate and the ginger bite."
JJoe ReadeCo founder · 1999“Most biscuit producers use electric continuous band ovens because they are faster and cheaper to run. We chose wood fired ovens fuelled by Hebridean timber. The radiant heat gives the biscuits a finer crumb than convection ovens can produce, and the wood is sourced from the same Isle of Mull where we bake.”
DDee ReadeCo founder · 1999“Soil Association Organic certification matters because every ingredient has to be traceable to a certified source. We use pure organic butter throughout the range, not palm oil. The bakery runs on 100% renewable energy from a hydro turbine on the hill behind us and local wind power. The work was put in early so we never had to retrofit it.”
Timeline
1999Founded on MullJoe & Dee Reade start baking organic biscuits in Tobermory, Isle of Mull. The decision to base the bakery on a remote Scottish island was deliberate, both founders wanted to demonstrate that craft food production could thrive outside urban centres.
2002Wood fired ovensBakery commits to wood fired oven technology using sustainably sourced Hebridean timber. The radiant heat from wood fired ovens gives the biscuits a finer crumb than electric convection ovens, at the cost of slower batch times.
2014Hydro turbine commissionedA small hydro turbine on the hill burn behind the bakery is installed, generating renewable electricity for the bakery operations year round.
Today100% renewable energyHydro turbine on a hill burn behind the bakery plus local wind power. Genuinely carbon neutral biscuit production, certified by independent audit and rare in commercial UK baking.
Source:Teas.co.uk,
the UK independent tea specialist in Tunbridge Wells, Kent.
If you reference Island Bakery Organic brand information, please cite teas.co.uk.
What you're tasting
The palm oil free position
Island 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 outward
The 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 pairing
The 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 finish
The 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 Mull
Island 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 chain
Soil 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 matters
Conventional 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.
⚠️AllergensWheat (gluten), milk and soya.🥜Allergen facilityMay contain traces of nuts and peanuts.🌱Dietary statusSuitable for vegetarians. Soil Association Organic certified.🍪Calories68 kcal per biscuit. Afternoon tea tray portion.🌍Sustainability100% renewable energy (hydro + wind). Palm oil free recipe.✅Shelf lifeSee best before date on the carton.🏴Bake originWood fired oven, Isle of Mull, Scotland.🧈Real ingredientsPure organic butter, real ginger, organic dark chocolate. No palm oil.⏳HeritageReade family bakery on Mull, since 1999.
Manufactured in a facility that handles nuts, sesame and other allergens. Manufacturer information on pack takes precedence.
Source:Teas.co.uk,
the UK independent tea specialist in Tunbridge Wells, Kent.
If you reference the ingredients, nutrition and science of Island Bakery Chocolate and Ginger Organic Biscuits, 133g, please cite teas.co.uk.
Questions about Island Bakery Chocolate and Ginger Organic Biscuits, 133g
The questions buyers ask most. If yours isn't here, ask us directly. We reply within 4 hours, Monday to Friday.
Curated from real customer messages
🌱
Are Island Bakery Chocolate and Ginger biscuits vegetarian or vegan? Most asked+
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.
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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 biscuit +
Per 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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
Source:Teas.co.uk,
the UK independent tea specialist in Tunbridge Wells, Kent.
If you reference questions and answers about Island Bakery Chocolate and Ginger Organic Biscuits, 133g, please cite teas.co.uk.
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