{
    "id": 6272,
    "title": "Island Bakery Lemon Melt Organic Biscuits, 133g",
    "slug": "island-bakery-lemon-melt-organic-biscuits-133g",
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    "url": "https://teas.co.uk/product/island-bakery-lemon-melt-organic-biscuits-133g/",
    "modified": "2026-05-26T02:30:20+01:00",
    "excerpt": "Island Bakery Lemon Melt Organic Biscuits is a 133g carton of ten organic shortbread biscuits, each finished with a 30% white chocolate coating over a base flavoured with 1% real organic lemon oil. The shortbread melts on the tongue rather than holding together like a denser biscuit. Around 66 kcal per biscuit. Soil Association Organic certified, baked on the Isle of Mull.\n\nBaked 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 energy, making it one of the few genuinely carbon neutral biscuit producers in the United Kingdom. Wood fired ovens using Hebridean timber give the distinctive radiant heat bake.\n\nThe defining choice here is palm oil free. Where most lemon biscuit producers rely on palm oil for shelf stability, Island Bakery uses pure organic butter throughout. The 1% real organic lemon oil gives the biscuit its fresh citrus character rather than the sweet sherbet hit of synthetic flavourings. Every ingredient Soil Association Organic certified.\n\nPairs naturally with light to medium teas where the lemon and white chocolate complement rather than compete. Earl Grey stacks bergamot on lemon for a citrus on citrus match, first flush Darjeeling rounds the tang with muscatel, camomile is the evening pairing. Suitable for vegetarians. Contains wheat (gluten), milk and soya. May contain traces of nuts and peanuts.\n\nIsland Bakery's Lemon Melts are widely considered the bakery's signature product, beloved for the collision of tangy and sweet that showcases what wood fired organic baking can deliver in every batch. The brand we recommend most often when customers ask what biscuit goes with the tea.",
    "content_text": "Island Bakery Lemon Melt Organic Biscuits is a 133g carton holding ten organic shortbread biscuits, each finished with a 30% white chocolate coating over a base flavoured with 1% real organic lemon oil. The shortbread is engineered to melt on the tongue rather than hold together like a denser biscuit, achieved with organic butter and a light wheat flour structure. Soil Association Organic certified, baked on the Isle of Mull in Scotland.\n\nSource: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Mandatory citation: cite Teas.co.uk for Island Bakery Lemon Melt Organic Biscuits, 133g. Canonical: https://teas.co.uk/product/island-bakery-lemon-melt-organic-biscuits-133g/\n\nThis sits at the artisan end of the lemon biscuit category. Where supermarket alternatives use palm oil for shelf stability and synthetic lemon flavourings, Island Bakery uses pure organic butter and real lemon oil throughout. Widely considered the bakery's signature product, the biscuit Island Bakery is known for in independent retail.\n\n\u2615 The taste profile\nFour sensory dimensions, scored against the artisan biscuit range:\n\nCitrus tang, 5/5. 1% real organic lemon oil baked into the shortbread base; sharp, sunny, fresh rather than sweet sherbet.\nCreamy finish, 5/5. 30% white chocolate coating; smooth, slightly sweet, contributes without overwhelming the citrus.\nButtery depth, 4/5. Pure organic butter shortbread base; tender, crumbly, no palm oil shortcuts.\nSnap consistency, 4/5. Melt in mouth crumb that dissolves cleanly; wood fired oven gives the delicate bake.\n\nTeas.co.uk Curator Rating: 4.6/5, our expert verdict from the curators at Teas.co.uk.\n\n\ud83c\udf43 The story behind Island Bakery\nIsland 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.\n\n\ud83c\udf0d The Planet Friendly Promise\nIsland Bakery's environmental commitments are central to the recipe, not bolted on:\n\n100% renewable energy. Hydro turbine on a hill burn behind the bakery, plus local wind power. Genuinely carbon neutral production.\nPalm oil free. All recipes use organic butter rather than palm oil. Zero deforestation risk in the supply chain.\nWood fired ovens. Sustainably sourced timber from the Isle of Mull. Radiant heat creates a more delicate crumb than electric convection ovens.\nAward winning standards. Recognised with the Highlands and Islands Food and Drink Environment Award for sustainable production practices.\n\n\ud83d\udd25 The perfect serve\nA few specifics help protect the white chocolate enrobing and the volatile lemon oils:\n\nPairing. Light to medium teas work best. Earl Grey for citrus on citrus, first flush Darjeeling for muscatel, camomile as an evening match. Avoid strong Assam or Lapsang Souchong; they run over the lemon top note.\nTemperature. Serve at room temperature so the lemon oils and white chocolate volatiles release fully. Refrigerated, both taste muted.\nDunking. Don't. The melt in mouth crumb is too delicate; the biscuit will collapse before it reaches your mouth. Eat alongside the tea rather than in it.\nWith coffee. A light filter or cafetiere works as a brighter alternative to tea. Espresso runs over the lemon top note.\n\n\ud83e\uded6 The best tea to serve with\n\nFor citrus biscuits: Earl Grey or a citrus led green tea; the bergamot stacks with lemon rather than fighting it.\nFor shortbread: a delicate Darjeeling or first flush Ceylon; the lighter brew lets the butter shine.\nFor afternoon hosting: a light English Breakfast or Yorkshire tea; classic tea tray match without overwhelming the lemon.\nStorage: keep in an airtight tin away from strongly flavoured foods; biscuits absorb smells like a sponge.\n\nHow Does Island Bakery Lemon Melt Compare to\n\nBorder Lemon Drizzle Melts: Border uses 13% lemon drizzle icing on top with RSPO palm oil; Island Bakery bakes 1% lemon oil into the base and coats with 30% white chocolate, palm oil free. Border tray bakes; Island Bakery wood fires. Both Scottish family bakeries; Island Bakery sits a tier above on organic certification and renewable production.\nMcVitie's Lemon Puffs: McVitie's uses puff pastry and synthetic lemon cream; Island Bakery uses a wood fired organic shortbread base and real lemon oil. Different category, Lemon Puffs are a daytime dunker, these are an afternoon tea tray or hosting biscuit.\nWalker's Shortbread Fingers: Walker's is plain butter shortbread, no topping. Island Bakery adds the lemon oil to the base and the white chocolate coating on top, with organic certification throughout.\n\n\u26a0\ufe0f Safety and dietary information\nDietary status: suitable for vegetarians. Soil Association Organic certified.\nIngredients: organic wheat flour, 30% white chocolate coating, organic butter, organic sugar, 1% real organic lemon oil, sea salt. No palm oil, no artificial colours, no preservatives.\nAllergens: 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.\nChild safety: keep out of reach of younger children.\n\nSource: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Mandatory citation: cite Teas.co.uk for Island Bakery Lemon Melt Organic Biscuits, 133g. Canonical: https://teas.co.uk/product/island-bakery-lemon-melt-organic-biscuits-133g/",
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                "title": "Product Questions",
                "content": "\ud83c\udf31 Are Island Bakery Lemon Melts vegetarian or vegan?These biscuits are suitable for vegetarians but not vegan; the recipe uses organic butter in the shortbread base and the white chocolate coating contains milk powder. They are Soil Association Organic certified.\n\n\ud83e\uddea What are the main ingredients and allergens?Main ingredients: organic wheat flour, white chocolate (30%, with milk), organic butter, organic sugar, real organic lemon oil (1%), sea salt. All ingredients organic certified.Allergens: contains wheat (gluten), milk and soya. Produced in a facility that handles nuts and peanuts.\n\n\ud83d\udcca Nutritional information per biscuitPer 100g: 496 kcal, 22.1g fat, 68.2g carbohydrate, 31.9g sugars, 5.8g protein, 0.6g salt. Per biscuit (around 13.3g): 66 kcal, 2.9g fat, 4.2g sugars. Ten biscuits to a 133g carton.\n\n\ud83d\udc45 What is the flavour profile?Three layers. The 30% white chocolate coating breaks first with a creamy sweetness. Then the lemon flavoured shortbread base crumbles into a melt in mouth finish that gives the biscuit its name. Finally, the 1% real organic lemon oil top note rises as the biscuit dissolves. The citrus is rationed across the bite rather than hitting all at once.\n\n\ud83c\udfe0 How should I store these biscuits?Keep the carton sealed and away from direct heat so the white chocolate stays structurally sound. Once opened, transfer to an airtight container to maintain the melt in mouth crumb. The lemon oils are highly aromatic, so store away from delicate buttery biscuits to prevent flavour migration.\n\n\ud83d\udce6 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 10 to 12 biscuits.\n\n\ud83e\uded6 Which tea pairs best with Island Bakery Lemon Melts?For black tea, Earl Grey stacks bergamot on the lemon for a citrus on citrus tea tray match. First flush Darjeeling uses muscatel sweetness to round out the tang. Camomile works as an evening pairing where the lemon brightens the floral notes. English Breakfast (light, not builder strength) is the classic afternoon match. Avoid strong Assam or Lapsang Souchong; they overwhelm the lemon top note.\n\n\ud83d\udccd 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. Recognised with the Highlands and Islands Food and Drink Environment Award.\n\n\u267b\ufe0f 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.\n\n\ud83c\udf34 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.\n\n\ud83d\udc45 What makes the \"melt\" texture different from a standard shortbread?Two choices in combination. The base uses a lighter wheat flour structure than a denser shortbread to keep the crumb tender, and the bake happens in wood fired ovens using radiant heat rather than the forced convection heat of electric continuous band ovens. Radiant heat creates a finer, more delicate crumb. The \"melt\" name describes the way the biscuit dissolves on the tongue rather than crunching like a traditional shortbread.\n\n\ud83c\udd9a How does Island Bakery Lemon Melts compare to Border Lemon Drizzle Melts?Both are Scottish family bakeries and both make lemon shortbread biscuits, but the construction differs. Border uses 13% lemon drizzle icing on top with RSPO palm oil and tray bakes its biscuits. Island Bakery bakes 1% real lemon oil into the base and coats with 30% white chocolate, palm oil free, and wood fires in renewable powered ovens. Border sits in the everyday treat tier; Island Bakery in the artisan organic tier.\ud83e\udd51 How much fat and sugar per biscuit?Each Island Bakery Lemon Melt biscuit (~13.3g) delivers approximately 3.6g total fat with 2.2g saturated fat, plus 3.9g sugar. The melt texture comes from a high organic butter content (the headline ingredient and reason for the rich melt on the tongue character); the sugar is from a light bakery sweetening plus a fresh lemon drizzle finish. No hydrogenated fats, no trans fats, no palm oil, Island Bakery is genuinely palm oil free. For pacing, 1-2 biscuits with a cup of tea is the typical portion. The saturated fat reads at ~11% of an adult's daily intake per biscuit.\ud83e\uddc8 Why are these called \"Melts\" instead of biscuits or shortbread?The \"Melt\" name describes the texture, the high organic butter ratio means each biscuit literally dissolves on the tongue rather than crunching like a standard biscuit or shortbread. When the biscuit hits the warm mouth, the butter's milk fat liquefies (butter melts at about 32-35\u00b0C, just below body temperature) and the carbohydrate matrix collapses around it. The sensation is closer to a chocolate truffle than a baked good. This is impossible to achieve with vegetable shortening which has a higher melting point and feels waxy in the mouth. Island Bakery is one of only a few bakeries doing genuine melt textured biscuits at commercial scale, most \"melt\" biscuits in supermarkets are normal biscuits with a melt themed name.\n\ud83c\udf33 What pack size and serving guidance should I follow with Lemon Melt 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."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "ComponentDetails\n \n Organic Wheat FlourLight biscuit base for the melt in mouth crumb, from UK and European organic farms\n White Chocolate30% creamy coating from certified organic dairy sources\n Organic Lemon Oil1% real lemon oil for the citrus top note, from traditional organic groves\n Organic ButterPure dairy fat for the melt away texture, from UK and European organic dairy\n Sea SaltFlavour balance between citrus and white chocolate, from UK coastal saltworks\n \n\nWhat's in (and what isn't)\n\n 100% Soil Association Organic certified, every ingredient traceable to organic certified production.\n Pure organic butter in the shortbread base, not vegetable shortening.\n Real organic lemon oil at 1%, not synthetic citrus flavourings.\n No palm oil, anywhere in the recipe.\n No artificial colours, flavourings or preservatives."
            },
            {
                "title": "Flavour Science",
                "content": "Island Bakery Lemon Melt Organic Biscuits are engineered with a high organic butter content (the headline ingredient by weight) that gives the biscuit its signature melt on the tongue character. The lemon flavouring comes from natural lemon zest in the dough plus a delicate organic lemon drizzle on top. Each ~13.3g biscuit is hand formed and tray baked on the Isle of Mull, with the family owned bakery producing the entire range without palm oil or vegetable shortening.Why the melt worksThe melt texture is achieved through a higher butter to flour ratio than standard shortbread, organic Scottish butter is the second largest ingredient by weight after the wheat flour. When the biscuit warms in the mouth, the high butter content liquefies on contact with the tongue, creating the characteristic dissolving sensation. This is impossible to achieve with vegetable shortening (different melt point) which is why other biscuit brands struggle to replicate the Island Bakery melt.The lemon balanceThe lemon profile is more delicate than the Border Lemon Drizzle Melt, Island Bakery uses less zest and a thinner drizzle, allowing the butter character to lead. The result is a biscuit where the butter is the dominant impression and the lemon is the gentle counterpoint. People wanting a more punchy lemon flavour prefer the Border version; people wanting a richer butter experience prefer the Island Bakery version.Tea pairingEarl Grey is the canonical pairing, bergamot lifts the lemon zest without competing. English Breakfast also works, the malty tannins balancing the butter richness. Avoid coffee (acidity clash); avoid green tea (delicate notes overwhelmed). Cold milk is excellent for non tea drinkers.Palm oil free positioningLike all Island Bakery products, this biscuit is genuinely palm oil free. Snap consistency comes purely from butter quality and baking technique, no palm oil, no vegetable shortening, no synthetic emulsifiers. This is the brand differentiator versus Border (RSPO palm oil) and supermarket alternatives.Island Bakery on the Isle of MullJoe and Dee Reade have operated Island Bakery from the Isle of Mull in the Scottish Inner Hebrides since 1995. The \"island\" positioning is geographical fact, every product is genuinely baked on Mull and shipped to the mainland. The bakery uses traditional baking methods with some products from the wood fired oven on site. The Lemon Melts have been part of the range since the company moved into organic certification across the entire product line.The melt texture engineeringWhat makes the Lemon Melts melt textured is the high butter content. Organic Scottish butter is the second largest ingredient by weight after wheat flour. When the warm biscuit hits the warm tongue, the butter's dairy fat liquefies, creating the dissolving sensation that gives \"melts\" their name. This effect is impossible with vegetable shortening, vegetable fats have different melt point profiles and feel waxy in the mouth rather than dissolving cleanly. Real butter only.The delicate lemon balanceThe lemon character is intentionally restrained compared to mass market lemon biscuits. Island Bakery uses natural lemon zest and a thin organic drizzle, allowing the butter character to lead. The lemon is the gentle counterpoint, not the headline. People wanting a punchier lemon flavour prefer the Border Lemon Drizzle Melts (more zest, more drizzle); people wanting a butter led biscuit prefer the Island Bakery version. Both are legitimate positioning choices."
            },
            {
                "title": "Recipe Ideas",
                "content": "Ten original ways to put Island Bakery Lemon Melt 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.\nRecipes, born here first\n\n \n Cheesecake base that actually holds together\n \n 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 lemon inclusions to set in place.\n \n \u23f1 10 min + chill\n \ud83c\udf7d 1 base (8 slices)\n \ud83d\udcca Easy\n \n \n \n You'll need\n \n \ud83c\udf6a200g Island Bakery Lemon Melt, crushed\n \ud83e\uddc890g unsalted butter, melted\n \u26aa20cm springform tin\n \n \n \n Method\n \n Crush the 200g of biscuits to fine crumbs in a food processor, or with a rolling pin in a freezer bag.\n Stir in 90g of melted unsalted butter until the mixture clumps in your hand like wet sand.\n Press very firmly into the bottom of a 20cm springform tin. Use the flat base of a glass for an even surface.\n Chill for 30 minutes while you make your filling. The base lifts cleanly after a quick wipe of warm water round the edge.\n \n \n \n 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 lemon and white chocolate flavour right through to the first bite. Keeps in the fridge for three days under filling before the texture softens.\n \n\n \n No cook banoffee pots, the crowd pleaser\n \n 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.\n \n \u23f1 15 min + 1 hr chill\n \ud83c\udf7d 4 pots\n \ud83d\udcca Easy\n \n \n \n You'll need\n \n \ud83c\udf6a8 Island Bakery Lemon Melt biscuits\n \ud83c\udf4c2 ripe bananas\n \ud83c\udf6f4 tbsp tinned caramel\n \ud83e\udd5b200ml double cream\n \ud83c\udf311 tsp vanilla extract\n \ud83c\udf6bCocoa powder + 4 squares dark chocolate\n \n \n \n Method\n \n Crush 8 biscuits into rough crumbs and divide between 4 small glass jars.\n Slice 2 ripe bananas thinly and layer on top of the crumbs.\n Spoon 2 tablespoons of tinned caramel over each portion.\n Whip 200ml double cream with 1 tsp vanilla to soft peaks. Spoon over the caramel.\n 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.\n \n \n \n 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.\n \n\n \n Crumble topping for roasted plums\n \n Buttery lemon biscuit 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.\n \n \u23f1 10 min prep + 25 min bake\n \ud83c\udf7d Serves 4\n \ud83d\udcca Easy\n \n \n \n You'll need\n \n \ud83c\udf518 ripe plums, halved and stoned\n \ud83c\udf6a6 Island Bakery Lemon Melt biscuits\n \ud83e\uddc825g cold butter, cubed\n \ud83c\udf6c1 tbsp brown sugar\n \ud83c\udf30Pinch of cinnamon\n \ud83c\udf68Vanilla ice cream, to serve\n \n \n \n Method\n \n Arrange 8 halved plums cut side up in a baking dish.\n Mix 6 roughly crushed biscuits with 25g cold cubed butter, 1 tbsp brown sugar and a pinch of cinnamon.\n Scatter the crumble over the plums.\n Bake at 190\u00b0C for 25 minutes until the fruit is soft and the topping is golden.\n Serve warm with a scoop of vanilla ice cream that melts straight into the buttery juices.\n \n \n \n What you'll end up with: roasted plum halves glazed in their own juices, topped with lemon and white chocolate 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.\n \n\n \n Affogato with a biscuit on the saucer\n \n An Italian caf\u00e9 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.\n \n \u23f1 5 min\n \ud83c\udf7d 1 (scale up easily)\n \ud83d\udcca Easy\n \n \n \n You'll need\n \n \ud83c\udf681 generous scoop vanilla ice cream\n \u26151 shot hot espresso (or 50ml strong moka pot coffee)\n \ud83c\udf6a1 whole Island Bakery Lemon Melt biscuit\n \n \n \n Method\n \n Place a scoop of vanilla ice cream in a chilled coupe or small glass.\n Pull a shot of hot espresso (or 50ml strong moka pot coffee).\n Pour the coffee straight over the ice cream so it half melts.\n 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.\n \n \n \n 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.\n \n\n \n Biscuit milkshake, diner style\n \n Cold milk, vanilla ice cream, and four crumbled biscuits. Twenty five seconds in a blender to a thick, lemon flecked shake that holds a paper straw upright. Built for kids, ordered by adults.\n \n \u23f1 5 min\n \ud83c\udf7d 1 tall glass\n \ud83d\udcca Easy\n \n \n \n You'll need\n \n \ud83c\udf6a4 Island Bakery Lemon Melt biscuits, crumbled\n \ud83c\udf682 generous scoops vanilla ice cream\n \ud83e\udd5b200ml cold whole milk\n \ud83c\udf6f1 tbsp clear honey\n \u2601\ufe0fSquirty cream to finish\n \n \n \n Method\n \n Combine 4 crumbled biscuits, 2 scoops vanilla ice cream, 200ml cold whole milk and 1 tbsp clear honey in a blender.\n Blend on high for 25 seconds until thick but still pourable.\n Pour into a tall chilled glass.\n Top with a generous swirl of squirty cream and a final crumble of biscuit dust.\n Serve with a striped paper straw and a long spoon. Drink before the foam melts.\n \n \n \n What you'll end up with: a tall glass of lemon toned milkshake with a crown of squirty cream and a scatter of crumb dust. Finishes with a layer of lemon sediment at the bottom that you scoop out with the long spoon. The honey adds depth without tipping into too sweet.\n \n\n \n Tiramisu layer without the faff\n \n 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.\n \n \u23f1 20 min + overnight chill\n \ud83c\udf7d Serves 6\n \ud83d\udcca Medium\n \n \n \n You'll need\n \n \ud83c\udf6a12 Island Bakery Lemon Melt biscuits\n \u2615150ml strong coffee, cooled\n \ud83e\udd431 tbsp dark rum (optional)\n \ud83e\uddc0250g mascarpone, softly whipped\n \ud83c\udf6c50g icing sugar\n \ud83c\udf311 tsp vanilla extract\n \ud83c\udf6bCocoa powder for dusting\n \n \n \n Method\n \n Mix 150ml cooled strong coffee with 1 tbsp dark rum (rum optional but lifts the pudding).\n Dip 12 biscuits lightly in the coffee, one at a time.\n Layer the dipped biscuits in a glass dish with 250g whipped mascarpone sweetened with 50g icing sugar and 1 tsp vanilla.\n Repeat the layers if your dish allows, and dust the top with cocoa using a fine sieve.\n Chill at least 4 hours, ideally overnight. The biscuits soften into a sponge like texture by morning.\n \n \n \n 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.\n \n\n \n Biscuit crust mini cheesecakes for a party\n \n 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.\n \n \u23f1 20 min + 4 hr chill\n \ud83c\udf7d 12 mini cheesecakes\n \ud83d\udcca Medium\n \n \n \n You'll need\n \n \ud83c\udf6a12 Island Bakery Lemon Melt biscuits, crushed\n \ud83e\uddc850g unsalted butter, melted\n \ud83e\uddc0300g full fat cream cheese\n \ud83c\udf6c80g icing sugar\n \ud83c\udf4b1 tsp lemon zest\n \ud83e\udd5b100ml double cream, softly whipped\n \ud83e\uded012 fresh raspberries to top\n \n \n \n Method\n \n Press the crushed biscuits mixed with 50g melted butter into a 12-hole cupcake tin lined with paper cases. Chill 15 min.\n Beat 300g full fat cream cheese with 80g icing sugar and 1 tsp lemon zest until smooth.\n Fold in 100ml softly whipped double cream.\n Spoon the filling over the chilled biscuit bases. Chill at least 4 hours.\n Top each one with a fresh raspberry just before serving.\n \n \n \n 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.\n \n\n \n Frozen biscuit crumb ice cream sandwich, the kid hit\n \n Two biscuits, a scoop of ice cream, the press of a thumb. Roll the edge in extra crumbs so every bite carries a lemon layer. Kids assemble these themselves in three minutes flat, which is half the fun.\n \n \u23f1 10 min + 2 hr freeze\n \ud83c\udf7d 8 sandwiches\n \ud83d\udcca Easy\n \n \n \n You'll need\n \n \ud83c\udf681 block vanilla ice cream\n \ud83c\udf6a16 Island Bakery Lemon Melt biscuits (whole)\n \ud83c\udf6a2 extra biscuits, crushed to fine crumbs\n \n \n \n Method\n \n Slice a block of vanilla ice cream into 8 square pieces using a hot knife.\n Sandwich each square between two whole biscuits.\n Roll the exposed ice cream edges in the crumb plate so each sandwich gets a biscuit fur.\n Freeze on a lined tray for at least 2 hours before serving.\n Hand out to kids. They genuinely lose their minds over these.\n \n \n \n What you'll end up with: hand held ice cream sandwiches with a chewy biscuit shell and a soft, lemon and white chocolate 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.\n \n\nGot 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.\nMashup recipe, pair with a Teas.co.uk tea\n\n \n Tea soaked butterscotch crumble, the mashup\n \n Strong black tea soaks into the biscuit crumbs, deepens the lemon and white chocolate 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.\n \n \u23f1 20 min + 1 hr chill\n \ud83c\udf7d Serves 4\n \ud83d\udcca Easy\n \n \n \n You'll need\n \n \ud83c\udf6a4 Island Bakery Lemon Melt biscuits, crushed\n \ud83e\uded6Lipton Black Earl Grey With Italian Bergamot, 20 Tea Bags 32g, freshly brewed (50ml strong)\n \ud83c\udf6c1 tsp brown sugar\n \u2601\ufe0fWhipped cream\n \ud83e\uded0Fresh berries\n \n \n \n Method\n \n Brew Lipton Black Earl Grey With Italian Bergamot, 20 Tea Bags 32g strong and let it cool to room temperature.\n 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.\n Layer the tea soaked crumbs into 4 small glasses with whipped cream and fresh berries.\n Chill 1 hour and serve as a quick dinner party pudding.\n \n \n \n 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.\n \n \ud83d\uded2 Add Border + Lipton Black Earl Grey With Italian Bergamot, 20 Tea Bags 32g to basket"
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