# Island Bakery Scottish Shortbread Organic Biscuits, 125g

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**Price:** £4.50 GBP

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**Canonical URL:** https://teas.co.uk/product/island-bakery-scottish-shortbread-organic-biscuits-125g/
**Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent

**Brand:** Island Bakery Organic
**Price:** £4.50 GBP
**GTIN:** 5060027070146
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## Summary

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.

Island 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.

The 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.

The 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.

Suitable 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.

## Description

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.

Source: 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/

This 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.

☕ The taste profile
Four sensory dimensions:

Buttery richness, 5/5. 31% organic butter content, generous by any shortbread standard. Reads as decadent, not sweet.
Salt sweet balance, 5/5. Organic sugar tempered with sea salt; the biscuit finishes savoury leaning rather than dessert sweet.
Shortbread snap, 4/5. Classic radiant heat bake gives a satisfying crunch on the bite, then crumbles cleanly.
Palate finish, 4/5. Clean, no oily residue, the test of butter quality vs vegetable shortening.

Teas.co.uk Curator Rating: 4.5/5, 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 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. Genuinely carbon neutral production.
Palm oil free. All recipes use organic butter rather than palm oil or vegetable shortening. Zero deforestation risk.
Wood fired ovens. Sustainably sourced Hebridean timber. The radiant heat creates a more delicate crumb than electric convection ovens.
Soil Association Organic. Every ingredient traceable to organic certified production. No artificial colours, preservatives or flavourings.

🔥 The perfect serve

Pairing. 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.
Temperature. Serve at room temperature so the butter volatiles release fully. Refrigerated, the shortbread tastes flat and the butter reads as fat rather than flavour.
Dunking. 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.
With coffee. A light filter or cafetiere works as a brighter alternative. Espresso reads as too bitter against the butter.

🫖 The best tea to serve with

For shortbread: a delicate Darjeeling or first flush Ceylon; the lighter brew lets the butter shine.
For afternoon hosting: light Earl Grey or floral white tea; classic shortbread tea tray match.
For everyday: standard English Breakfast or Yorkshire tea, brewed light not builder strength.
Storage: keep in an airtight tin away from strongly flavoured foods; biscuits absorb smells like a sponge.

How Does Island Bakery Scottish Shortbread Compare to

Walker'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.
Mrs 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.
Marks & 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.

⚠️ Safety and dietary information
Dietary status: suitable for vegetarians. Soil Association Organic certified.
Ingredients: 31% organic butter, organic wheat flour, organic sugar, sea salt. No palm oil, no GMOs, no artificial additives, no preservatives.
Allergens: 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.
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 Scottish Shortbread Organic Biscuits, 125g. Canonical: https://teas.co.uk/product/island-bakery-scottish-shortbread-organic-biscuits-125g/

## Product Questions

🌱 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.

🧪 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.

📊 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.

👅 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.

🏠 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.

📦 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.

🫖 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.

📍 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.

♻️ 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.

🌴 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.

🧈 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.

⚖️ 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).🥑 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.🥚 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.
🌳 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.

## Ingredients & Nutrition

ComponentDetails
 
 Organic Butter31 percent of the finished biscuit, the highest in the Island Bakery range, from UK and European organic dairy
 Organic Wheat FlourThe shortbread base, from UK and European organic farms
 Organic SugarTempered with sea salt for the savoury buttery finish, from certified organic sources
 Sea SaltBalances the organic sugar for the salt sweet flavour signature, from UK coastal saltworks
 PurityA clean label recipe with no artificial additives, no GMOs, no hydrogenated fats, no palm oil
 

What's in (and what isn't)

 31% pure organic butter, the highest butter content in the Island Bakery range.
 Soil Association Organic certified, every ingredient traceable to organic certified production.
 No palm oil anywhere in the recipe.
 No GMOs, no hydrogenated fats, no vegetable shortening.
 No artificial colours, flavourings or preservatives.

## Flavour Science

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.

## Recipe Ideas

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.
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 butter inclusions to set in place.
 
 ⏱ 10 min + chill
 🍽 1 base (8 slices)
 📊 Easy
 
 
 
 You'll need
 
 🍪200g Island Bakery Scottish Shortbread, 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 buttery shortbread 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 Scottish Shortbread 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 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.
 
 ⏱ 10 min prep + 25 min bake
 🍽 Serves 4
 📊 Easy
 
 
 
 You'll need
 
 🍑8 ripe plums, halved and stoned
 🍪6 Island Bakery Scottish Shortbread 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 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.
 

 
 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 Scottish Shortbread 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, butter 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 Scottish Shortbread 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 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.
 

 
 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 Scottish Shortbread 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 Scottish Shortbread 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 butter 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 Scottish Shortbread 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, 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.
 

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 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.
 
 ⏱ 20 min + 1 hr chill
 🍽 Serves 4
 📊 Easy
 
 
 
 You'll need
 
 🍪4 Island Bakery Scottish Shortbread biscuits, crushed
 🫖Loyd Earl Grey, 20 Tea Bags 35g, freshly brewed (50ml strong)
 🍬1 tsp brown sugar
 ☁️Whipped cream
 🫐Fresh berries
 
 
 
 Method
 
 Brew Loyd Earl Grey, 20 Tea Bags 35g 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 + Loyd Earl Grey, 20 Tea Bags 35g to basket

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