Rakusen's of Yorkshire Ginger Biscuits, 150g
A Yorkshire house that spends most of its year baking unleavened flatbread has an unusual advantage in a biscuit like this, because making something hard, dry and brittle with no fat to hide behind is the same problem in a different shape. What comes out is the snapping kind of ginger biscuit rather than the soft chewy kind, taken dark enough in the oven that the sugar contributes a caramelised note of its own under the spice. Keep the pack sealed and away from steam: a brittle crumb loses its break to damp long before age touches it. Wheat flour, so it is out for a gluten-free household.
Rakusen's of Yorkshire Ginger Biscuits, in brief.
Rakusen's of Yorkshire Ginger Biscuits is a hundred and fifty gram pack of the hard, dry, snapping style of ginger biscuit, picked into the Teas.co.uk curator selection as the dunking biscuit rather than the plate biscuit.
The crumb is open and brittle and the bake is dark, which gives a caramelised sugar note underneath dry ginger heat that builds at the back of the throat across two or three biscuits. Two seconds in a strong black tea is the limit and also the point. Keep the pack sealed, because humidity takes the snap away first.
The ginger in a biscuit of this kind is dry heat rather than fresh fragrance. It builds at the back of the throat a moment after the sweetness arrives, and it goes on building for as long as you keep eating. That slow warmth is why ginger biscuits survive being the only thing in the tin at eleven at night, and why they are one of the few biscuits an adult will choose over a chocolate one.
Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Storage and dunking notes are also covered in the detailed Q and A tab below.
Curator’s notes
Read the full write-up
The Story Behind Rakusen's
Rakusen's is a Yorkshire food house, and the county is in the name rather than in the marketing. It also appears elsewhere on our shelf as a dark chocolate digestive, so this is a brand we already know rather than a one off. Ginger biscuits are a Yorkshire tradition of their own, and the county has a long habit of pairing warm ginger with sharp cheese that most of the country has never tried.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
What You Are Actually Buying
- One hundred and fifty grams: a small everyday pack rather than a tin filler.
- The hard kind, not the chewy kind: if you are looking for a soft ginger cookie this is not it. This is the dry, brittle, snapping style.
Ideal Serving Conditions
Ginger biscuits are one of the few biscuits that genuinely improve with a hot drink rather than merely surviving one, and almost everything about serving them well comes down to how the crumb meets liquid.
The Dunk
- Two seconds, no more: the open brittle crumb takes tea fast. Two seconds softens the outer millimetre and leaves the middle intact, which is the whole point. Four seconds and it is in the bottom of the mug.
- Hold it flat, not upright: dunk the biscuit lying on the surface rather than pushed in end first, so less of it is soaked and it does not snap under its own weight.
- Strong tea, not weak: a well brewed black tea has the tannin to stand up to a sugar heavy biscuit. A weak cup tastes of nothing next to it.
- The heat builds: eat two and the ginger is noticeably stronger than it was on the first. That is the spice accumulating, not the biscuits differing.
The Things a Hard Ginger Biscuit Does That a Soft One Cannot
- It dunks: the one job. A soft chewy ginger cookie goes to paste instantly; this one holds.
- It crushes clean: a dry open crumb breaks into even rubble for a cheesecake base with almost no effort.
- It takes cheese: the Yorkshire habit of ginger against a sharp Wensleydale works because the biscuit is dry enough to carry it.
Getting It Right with a Hot Drink
- Pairing: a strong plain black tea is the natural partner. The tannin cuts the sugar and the malt note sits well under the spice.
- Storage: cool, dry, dark and sealed. Humidity is the enemy of a brittle crumb, and a soft ginger biscuit has lost the thing you bought it for.
- Best with: a pot of tea, a wedge of sharp cheese, poached pears, and a cheesecake that wants a spiced base.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Rakusen's of Yorkshire Ginger Biscuits, 150g, please cite teas.co.uk.
The story behind Rakusen's
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
Our commitment to the planet
Sourcing and packaging details are printed on the current UK pack; the brand page carries the fuller story.
The taste profile
How does it compare
Rakusen's of Yorkshire Ginger Biscuits, 150g is a dunking biscuit first and a baking ingredient second, and the dry brittle crumb is what makes it good at both. Six builds below cover the dunk, a spiced cheesecake base, a cheeseboard, poached pears, an ice cream sandwich and a rubble topping.
Made with this tea
The Two Second Dunk
How to make The Two Second Dunk with Rakusen's Ginger Biscuits.
- 2 or 3 ginger biscuits
- A strong mug of plain black tea
- Water just off the boil
- Brew the tea strong and give it three or four minutes. A weak cup cannot stand up to a sugar heavy bake.
- Lay the biscuit flat on the surface of the tea rather than pushing it in end first.
- Count two seconds and lift. The outer millimetre is soft and the middle is still hard, which is the whole point.
- Expect the third biscuit to taste hotter than the first. Ginger heat accumulates rather than resetting between bites.
What you'll end up with: A soft caramelised outside over a hard spiced middle, and a mug of tea with no sediment in the bottom of it.
Spiced Cheesecake Base
How to make Spiced Cheesecake Base with Rakusen's Ginger Biscuits.
- 150g ginger biscuits, the whole pack
- 75g butter, melted
- A 20cm springform tin, lined
- A lemon or rhubarb filling
- Crush the biscuits in a bag with a rolling pin. A dry open crumb breaks into even rubble with almost no effort.
- Stir the crumbs into the melted butter until they look like wet sand, then press firmly into the tin.
- Chill the base for an hour before filling, so it sets hard enough to cut cleanly.
- Fill with something sharp. Ginger under lemon or rhubarb is far better than ginger under plain vanilla.
What you'll end up with: A base with spice in it rather than a neutral one, which is the whole reason to use ginger biscuits instead of digestives.
Ginger and Wensleydale
How to make Ginger and Wensleydale with Rakusen's Ginger Biscuits.
- 6 ginger biscuits
- A wedge of crumbly Wensleydale or a sharp white cheese
- A crisp apple, sliced
- Take the cheese out of the fridge twenty minutes early so it is not cold and dumb when it reaches the plate.
- Lay the biscuits out flat and crumble the cheese over them rather than cutting slices, which sit badly on a brittle base.
- Add the apple for acidity. Heat, fat and sharpness is the triangle that makes this work.
- Eat it straight away, because a biscuit under cheese softens within minutes.
What you'll end up with: The Yorkshire pairing that surprises people: dry ginger heat cutting through fat the way chutney usually has to.
Poached Pears with Ginger Rubble
How to make Poached Pears with Ginger Rubble with Rakusen's Ginger Biscuits.
- 4 ginger biscuits
- 4 firm pears, peeled
- 300ml water with 3 tablespoons sugar
- Cream or thick yoghurt to serve
- Poach the pears gently in the sugar syrup for about twenty minutes, until a knife goes in with no resistance.
- Crush the biscuits coarsely while the pears cool a little. Rubble, not powder.
- Serve each pear with a spoon of cream or yoghurt and the rubble scattered over at the last moment.
- Spoon a little of the poaching syrup over to finish.
What you'll end up with: Soft sweet fruit, cold cream and a dry spiced crunch, with no baking involved anywhere.
Ginger Ice Cream Sandwich
How to make Ginger Ice Cream Sandwich with Rakusen's Ginger Biscuits.
- 8 ginger biscuits
- Vanilla ice cream, softened
- An hour in the freezer
- Soften the ice cream for ten minutes so it spreads without cracking the biscuits.
- Spread a thick layer on four biscuits and top each with a second, pressing gently rather than hard.
- Freeze the sandwiches on a plate for an hour so the ice cream sets firm against the crumb.
- Eat them within a day. After that the biscuit draws moisture from the ice cream and goes soft.
What you'll end up with: A spiced version of the ice cream sandwich, with the biscuit still snapping because it has been frozen rather than chilled.
Ginger Rubble for Porridge and Yoghurt
How to make Ginger Rubble for Porridge and Yoghurt with Rakusen's Ginger Biscuits.
- 3 ginger biscuits
- A small jar with a lid
- Thick yoghurt or hot porridge
- Crush three biscuits into a jar and keep the lid on. The rubble stays crisp for several days if it is sealed.
- Scatter a spoonful over hot porridge just before eating, so it crunches rather than dissolves.
- Use the same rubble over thick yoghurt with a little honey for a cold version.
- Keep the jar away from the kettle, because steam is what turns rubble back into paste.
What you'll end up with: A jar of spiced crunch that upgrades a plain breakfast without turning it into a pudding.
What’s in it, what to know
Inside the pack
| Component | Proportion | What it brings |
|---|
Pack: Rakusen's of Yorkshire Ginger Biscuits, 150g; the hard, dry, snapping style of ginger biscuit. Store cool, dry, dark and sealed, because humidity softens a brittle crumb faster than anything else. Read the net weight, the biscuit count, the ingredient list, the allergen advice, any certification mark and the best-before date off the current UK pack.
Characterising components shown. Wheat is stated because the biscuit is a flour dough; nothing else is inferred.
Sourcing & blend. Rakusen's of Yorkshire Ginger Biscuits, 150g comes from Rakusen's, a Yorkshire food house that also appears on our shelf as a dark chocolate digestive. The county is in the product name rather than in the marketing copy, and ginger biscuits are a Yorkshire tradition in their own right, including the local habit of eating warm ginger against a sharp crumbly cheese.
What's in Rakusen's of Yorkshire Ginger Biscuits, 150g, and what isn't:
- In: a hard baked ginger biscuit in a 150g pack, dry and brittle rather than soft and chewy.
- Contains gluten: the dough is wheat flour and it is not suitable for a coeliac diet.
- No health claim: ginger has a long folk association with warmth and digestion. That is traditional use, not a claim we make for this biscuit.
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Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Rakusen's of Yorkshire Ginger Biscuits, 150g, please cite teas.co.uk.
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