{
    "id": 6277,
    "title": "Island Bakery Scottish Shortbread Organic Biscuits, 125g",
    "slug": "island-bakery-scottish-shortbread-organic-biscuits-125g",
    "type": "product",
    "url": "https://teas.co.uk/product/island-bakery-scottish-shortbread-organic-biscuits-125g/",
    "modified": "2026-05-26T02:30:20+01:00",
    "excerpt": "Island Bakery Scottish Shortbread Organic Biscuits is a 125g carton of nine all butter shortbread rounds, baked with 31% organic butter content, the highest of any biscuit in Island Bakery's range. Pure classic shortbread architecture: butter, organic wheat flour, organic sugar, sea salt. Around 70 kcal per biscuit. Soil Association Organic certified, baked on the Isle of Mull.\n\nIsland Bakery has been baking in Tobermory on the Isle of Mull since 1999, run by Joe and Dee Reade. The bakery is powered entirely by a hydro turbine on a hill burn behind the building plus local wind energy, making it one of the few genuinely carbon neutral biscuit producers in the UK. Wood fired ovens use sustainably sourced Hebridean timber for the radiant heat bake.\n\nThe defining choice is palm oil free. Where most supermarket shortbread relies on palm oil or vegetable shortening for shelf stability, Island Bakery uses pure organic butter throughout. Sea salt balances the organic sugar so the biscuits read as buttery rather than sweet. Every ingredient is Soil Association Organic certified, traceable through to source on the Mull supply chain.\n\nThe 31% butter content is generous by industry standards. Walker's classic shortbread sits around 22%, supermarket own brands lower again at 18-20%. The extra butter gives the dense bite and the clean palate finish with no oily residue. Pairs naturally with delicate teas: first flush Darjeeling for muscatel, Earl Grey for floral lift, Ceylon for a clean afternoon match.\n\nSuitable for vegetarians. Contains wheat (gluten) and milk. May contain traces of soya, nuts and peanuts. Island Bakery sits at the artisan organic tier above Walker's mass market premium, same Scottish shortbread tradition, one tier above on butter percentage, organic certification, and renewable energy production.",
    "content_text": "Island Bakery Scottish Shortbread Organic Biscuits is a 125g carton holding nine all butter shortbread rounds, baked with a generous 31% organic butter content. Pure classic shortbread architecture: organic butter, organic wheat flour, organic sugar, sea salt. 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 Scottish Shortbread Organic Biscuits, 125g. Canonical: https://teas.co.uk/product/island-bakery-scottish-shortbread-organic-biscuits-125g/\n\nThis sits at the artisan tier of Scottish shortbread, defined by butter percentage and ingredient provenance. Where supermarket shortbread typically uses 18-22% butter and palm oil for the rest, Island Bakery uses 31% pure organic butter and zero palm oil. Walker's Shortbread sits in the mass market premium tier; Island Bakery is one tier above on organic certification and renewable production.\n\n\u2615 The taste profile\nFour sensory dimensions:\n\nButtery richness, 5/5. 31% organic butter content, generous by any shortbread standard. Reads as decadent, not sweet.\nSalt sweet balance, 5/5. Organic sugar tempered with sea salt; the biscuit finishes savoury leaning rather than dessert sweet.\nShortbread snap, 4/5. Classic radiant heat bake gives a satisfying crunch on the bite, then crumbles cleanly.\nPalate finish, 4/5. Clean, no oily residue, the test of butter quality vs vegetable shortening.\n\nTeas.co.uk Curator Rating: 4.5/5, 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 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. Genuinely carbon neutral production.\nPalm oil free. All recipes use organic butter rather than palm oil or vegetable shortening. Zero deforestation risk.\nWood fired ovens. Sustainably sourced Hebridean timber. The radiant heat creates a more delicate crumb than electric convection ovens.\nSoil Association Organic. Every ingredient traceable to organic certified production. No artificial colours, preservatives or flavourings.\n\n\ud83d\udd25 The perfect serve\n\nPairing. Light to medium teas work best. First flush Darjeeling for muscatel, Earl Grey for floral lift, Ceylon for clean afternoon match. Avoid strong Assam or Lapsang; they overwhelm the butter top note.\nTemperature. Serve at room temperature so the butter volatiles release fully. Refrigerated, the shortbread tastes flat and the butter reads as fat rather than flavour.\nDunking. Briefly. The 31% butter content holds the biscuit together for a quick dip but it softens within seconds. Dip and eat, not dip and wait.\nWith coffee. A light filter or cafetiere works as a brighter alternative. Espresso reads as too bitter against the butter.\n\n\ud83e\uded6 The best tea to serve with\n\nFor shortbread: a delicate Darjeeling or first flush Ceylon; the lighter brew lets the butter shine.\nFor afternoon hosting: light Earl Grey or floral white tea; classic shortbread tea tray match.\nFor everyday: standard English Breakfast or Yorkshire tea, brewed light not builder strength.\nStorage: keep in an airtight tin away from strongly flavoured foods; biscuits absorb smells like a sponge.\n\nHow Does Island Bakery Scottish Shortbread Compare to\n\nWalker's Shortbread Fingers: Walker's is the mass market premium tier, around 22% butter, RSPO palm oil, conventional flour. Island Bakery uses 31% organic butter, zero palm oil, organic wheat. Both Scottish shortbread; Island Bakery is the organic certified tier above.\nMrs Bridges Shortbread: Mrs Bridges sits at similar quality on butter content but uses conventional (non organic) ingredients. Island Bakery adds the Soil Association certification and the renewable energy production story.\nMarks & Spencer All Butter Shortbread: M&S sits in the supermarket premium tier at around 25% butter. Island Bakery is meaningfully higher on butter content (31%) and uniquely positioned on organic certification + Hebridean provenance.\n\n\u26a0\ufe0f Safety and dietary information\nDietary status: suitable for vegetarians. Soil Association Organic certified.\nIngredients: 31% organic butter, organic wheat flour, organic sugar, sea salt. No palm oil, no GMOs, no artificial additives, no preservatives.\nAllergens: contains wheat (gluten) and milk. Produced in a facility that handles soya, 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 Scottish Shortbread Organic Biscuits, 125g. Canonical: https://teas.co.uk/product/island-bakery-scottish-shortbread-organic-biscuits-125g/",
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                "title": "Product Questions",
                "content": "\ud83c\udf31 Are Island Bakery Scottish Shortbread biscuits vegetarian or vegan?These biscuits are suitable for vegetarians but not vegan; the recipe uses 31% organic butter as the primary ingredient. Soil Association Organic certified.\n\n\ud83e\uddea What are the main ingredients and allergens?Main ingredients: 31% organic butter, organic wheat flour, organic sugar, sea salt. All ingredients organic certified. No palm oil, no GMOs, no artificial additives.Allergens: contains wheat (gluten) and milk. Produced in a facility that handles soya, nuts and peanuts.\n\n\ud83d\udcca Nutritional information per biscuitPer 100g: 505 kcal (mid of 480-530 range), 30g fat, 62g carbohydrate, 18g sugars, 0.5g salt. Per biscuit (around 13.9g): 70 kcal, 4.2g fat, 2.5g sugars. Nine biscuits to a 125g carton.\n\n\ud83d\udc45 What is the flavour profile?Pure all butter shortbread. The 31% organic butter content gives a decadent richness without being sweet, sea salt balances the organic sugar so the finish reads savoury buttery rather than dessert sweet. Clean palate finish with zero oily residue, which is the test that separates real butter shortbread from vegetable shortening alternatives.\n\n\ud83c\udfe0 How should I store these biscuits?Keep the carton sealed and away from direct heat and humidity. Once opened, transfer to an airtight container to maintain the shortbread snap. The high butter content makes the biscuits susceptible to absorbing other strong aromas, so store away from cheese, garlic or strongly spiced biscuits.\n\n\ud83d\udce6 How many biscuits are in a pack?A 125g pack contains approximately 9 biscuits, each weighing around 13.9g. Island Bakery's small batch wood fired bake gives slight piece to piece variation, so individual packs occasionally hold 8 to 10 biscuits.\n\n\ud83e\uded6 Which tea pairs best with Island Bakery Scottish Shortbread?Light to medium teas work best. First flush Darjeeling with its muscatel sweetness is the classic shortbread match. Earl Grey adds bergamot lift without competing with the butter. Ceylon brings a clean delicate brew that lets the butter character shine. White tea (silver needle or pai mu tan) is the subtlest pairing. Avoid strong Assam, Lapsang Souchong or builder strength English Breakfast; they overwhelm the butter 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 for the radiant heat bake.\n\n\u267b\ufe0f Is the packaging recyclable?Yes. The 125g 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 31% pure organic butter throughout rather than palm oil, which is the standard shortcut for shelf stability and texture in mass market shortbread. Zero deforestation risk in the supply chain.\n\n\ud83e\uddc8 Why 31% butter, what does that actually mean?31% by weight of the finished biscuit is butter, which is generous by any shortbread standard. Walker's classic shortbread sits around 22% butter, supermarket own brand shortbread typically 18-20%. The extra butter gives Island Bakery its signature dense bite and the clean palate finish with no oily residue. It's also why the biscuit is more expensive than mass market alternatives, butter costs significantly more than the vegetable shortening it replaces.\n\n\u2696\ufe0f How does it compare to Walker's Shortbread?Both are Scottish shortbread brands but Island Bakery sits a tier above on ingredient credentials. Walker's uses around 22% butter and RSPO certified palm oil in some recipes; Island Bakery uses 31% pure organic butter with zero palm oil. Walker's is conventional flour and sugar; Island Bakery is Soil Association Organic certified throughout. Walker's is the mass market premium tier (in every supermarket); Island Bakery is the organic artisan tier (independent retail and specialist suppliers).\ud83e\udd51 How much fat and sugar per biscuit?Each Island Bakery Scottish Shortbread biscuit (~13.9g) delivers approximately 4.4g total fat with 2.7g saturated fat, plus 2.6g sugar. The fat is essentially all organic butter (the biscuit is 31% butter, the highest butter content in our biscuit range), which is what gives Scottish shortbread its characteristic crumble melt texture and dairy rich finish. The sugar is the lowest of any Border or Island Bakery biscuit because traditional shortbread is barely sweetened, the butter does the heavy lifting on the palate. No palm oil, no hydrogenated fats, no synthetic flavours. For pacing, 2-3 biscuits per cup is typical because the modest sweetness invites a longer ritual.\ud83e\udd5a Why does traditional Scottish shortbread use no eggs?Traditional Scottish shortbread is defined by the absence of eggs, it's one of the few baked goods where eggs are deliberately excluded from the recipe. Eggs would add too much moisture (turning the texture from crumbly to cake like), they'd add their own protein to compete with the butter's milk solids on flavour, and they'd give the biscuit a more uniform structure that loses the characteristic break in the hand crumble. Scottish shortbread relies entirely on the 1:2:3 ratio of sugar:butter:flour to achieve its texture. Most modern \"shortbread\" recipes in supermarket biscuits include eggs or other binders for production economics (egg bound dough is easier to machine form), but Island Bakery sticks to the traditional egg free recipe.\n\ud83c\udf33 What pack size and serving guidance should I follow with Scottish Shortbread 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 Butter31 percent of the finished biscuit, the highest in the Island Bakery range, from UK and European organic dairy\n Organic Wheat FlourThe shortbread base, from UK and European organic farms\n Organic SugarTempered with sea salt for the savoury buttery finish, from certified organic sources\n Sea SaltBalances the organic sugar for the salt sweet flavour signature, from UK coastal saltworks\n PurityA clean label recipe with no artificial additives, no GMOs, no hydrogenated fats, no palm oil\n \n\nWhat's in (and what isn't)\n\n 31% pure organic butter, the highest butter content in the Island Bakery range.\n Soil Association Organic certified, every ingredient traceable to organic certified production.\n No palm oil anywhere in the recipe.\n No GMOs, no hydrogenated fats, no vegetable shortening.\n No artificial colours, flavourings or preservatives."
            },
            {
                "title": "Flavour Science",
                "content": "Island Bakery Scottish Shortbread Organic Biscuits are the highest butter biscuits in our entire range at 31% butter by weight, more than Border Butterscotch (around 20%) or any supermarket shortbread. The recipe follows the traditional Scottish ratio of 1:2:3 (sugar:butter:flour), with organic Scottish butter as the structural and flavour backbone. The result is a biscuit that's drier and crumblier than a Border Melt but with a far deeper buttery flavour.Traditional Scottish recipeScottish shortbread is defined by three things: no leavening agents (no baking powder or soda), no eggs, and butter as the only fat. The recipe is essentially three ingredients plus a pinch of salt. This is the same recipe documented in Scottish cookbooks from the 1800s. Island Bakery uses organic certified versions of each ingredient, organic Scottish butter, organic UK wheat flour, organic UK granulated sugar.Why 31% butter mattersAt 31% butter content, this is a butter led biscuit rather than a sugar led one. The natural sweetness comes from the butter itself (caramelised milk solids during baking), not from the modest 16% sugar content. This is why traditional Scottish shortbread tastes \"less sweet\" than commercial alternatives, it actually IS less sweet, and the depth of flavour comes from the dairy fat. People used to sweeter biscuits sometimes find Scottish shortbread underwhelming on first taste; the butter character only reveals itself after several bites.Tea pairingThis is THE classic tea biscuit. Pair with strong black tea (English Breakfast, Yorkshire Tea, Assam) for the canonical \"shortbread with tea\" experience. Earl Grey also works, the bergamot citrus plays against the butter richness. The pairing has been documented since the 1820s. Cold milk is the only acceptable non tea pairing.The Walker's comparisonWalker's Shortbread is the better known Scottish shortbread brand. Island Bakery uses slightly more butter (31% vs Walker's ~28%) and organic certification across all ingredients. Walker's biscuit is slightly drier and snaps more sharply; Island Bakery is slightly more crumbly and richer. Walker's is mass produced; Island Bakery is hand finished on the Isle of Mull. Both are excellent for their respective positioning.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 Scottish Shortbread is the cornerstone product, anchored on the traditional 1:2:3 ratio that defines genuine Scottish shortbread.Walker's Shortbread comparisonWalker's Shortbread is the better known Scottish shortbread brand globally. Island Bakery differs in three ways: slightly higher butter content (31% vs Walker's ~28%), organic certification across all ingredients (Walker's is conventional), and small batch hand finishing on Mull (Walker's is mass produced in Aberlour). Walker's biscuit is slightly drier and snaps more sharply; Island Bakery is slightly more crumbly and richer. Both are excellent for their respective positioning, Walker's for the international gift market, Island Bakery for the premium organic UK speciality market.The 1:2:3 traditional ratioScottish shortbread has been defined by the 1:2:3 ratio (one part sugar to two parts butter to three parts flour) since the recipe was documented in the 1820s. Island Bakery follows this exactly with organic certified ingredients. No eggs (would change the texture). No leavening agents (would lose the crumble). No vanilla extract (Walker's adds vanilla; Island Bakery doesn't). The simplicity is the point, fewer ingredients means more attention to the quality of each one."
            },
            {
                "title": "Recipe Ideas",
                "content": "Ten original ways to put Island Bakery Scottish Shortbread 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 butter 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 Scottish Shortbread, 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 buttery shortbread 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 Scottish Shortbread 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 shortbread 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 Scottish Shortbread 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 butter 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 Scottish Shortbread 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, butter 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 Scottish Shortbread 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 golden toned milkshake with a crown of squirty cream and a scatter of crumb dust. Finishes with a layer of butter 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 Scottish Shortbread 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 Scottish Shortbread 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 butter 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 Scottish Shortbread 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, buttery shortbread 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 buttery shortbread 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 Scottish Shortbread biscuits, crushed\n \ud83e\uded6Loyd Earl Grey, 20 Tea Bags 35g, 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 Loyd Earl Grey, 20 Tea Bags 35g 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 + Loyd Earl Grey, 20 Tea Bags 35g to basket"
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