# Rakusen's of Yorkshire Ginger Biscuits, 150g ## Commerce action policy **Price:** £3.00 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/rakusens-of-yorkshire-ginger-biscuits-150g/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/rakusens-of-yorkshire-ginger-biscuits-150g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Rakusen's **Price:** £3.00 GBP **GTIN:** 5010112006680 **Stock:** instock ## Summary 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.Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.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.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. ## Description Rakusen's of Yorkshire Ginger Biscuits is a hundred and fifty gram pack of the hard, dry, snapping sort of ginger biscuit rather than the soft chewy sort, and that distinction decides what the pack is for. A hard ginger biscuit is built to take a hot drink. 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. The Taste Profile Ginger Heat: ●●●●○ (4/5) Dry and warming rather than sharp. It arrives after the sugar, sits at the back of the throat and builds across the second and third biscuit. Caramelised Sugar: ●●●●○ (4/5) The dark, treacly note that comes from baking a sugar heavy dough hard. It is what makes a ginger biscuit taste baked rather than simply sweet. Sweetness: ●●●●○ (4/5) High, but braked by the spice in a way that plain sweet biscuits are not. Teas.co.uk Curator Rating: 4.5 / 5 - Our expert verdict from the curators at Teas.co.uk. 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. How Does Rakusen's of Yorkshire Ginger Biscuits, 150g Compare to: McVitie's Ginger Nuts Biscuits, 250g: the mass market benchmark for this style, in a larger pack. Buy the McVitie's for the household tin and the Rakusen's when you want a smaller pack from a smaller house. Border Fiery Ginger Crunch, 135g: the same idea turned up. Border leans into the heat and the name is not a bluff, so it is the one to pick if you find most ginger biscuits too polite. The Rakusen's is the more balanced everyday biscuit of the two. Rakusen's Digestive Biscuits - Dark Chocolate, 200g: the same house doing the opposite job. That one is a soft crumbed chocolate topped digestive for the plate; this one is a hard dry snapper for the cup. Most tins want both. 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. Safety And Purity Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change. The dough is a wheat flour biscuit, so it is not suitable for a coeliac diet. Certification note: we make no organic, Fairtrade, kosher or other certification claim for this pack. If a certification matters to you, read the mark on the current pack rather than taking it from this page. No health claim: ginger has a long traditional association with warmth and with settling the stomach; that is folk use and not a claim about this biscuit. Child safety: a hard biscuit needs supervision with very younger children. Keep out of reach of small children. ## Product Questions Do they dunk?The crumb is open and brittle, so two seconds softens the outside and leaves the middle intact. Four seconds and it is in the bottom of the mug. Are these the soft chewy kind or the hard kind?The hard, dry, snapping kind. If you are after a soft ginger cookie this is not it. The brittle crumb is what makes it dunk and what makes it crush cleanly for a cheesecake base. How many biscuits are in the pack?The pack is 150g and states its own count. How hot is the ginger?Warming rather than fierce, and it builds. The first biscuit is mild, the third is noticeably hotter, because dry ginger heat accumulates at the back of the throat rather than fading between bites. What is the ginger and cheese thing?A Yorkshire habit worth trying. A dry spiced biscuit against a sharp Wensleydale or a crumbly white cheese works the same way ginger cake and cheese does, with the heat cutting the fat. What should I drink with them?A strong plain black tea. The tannin cuts a sugar heavy bake and the malt sits well under the spice. Can I use them as a cheesecake base?Yes, and they are better at it than a digestive. A dry open crumb breaks into even rubble with very little effort and brings spice to the base, which suits a lemon or a rhubarb filling particularly well. How should I store them?Cool, dry, dark and sealed. Humidity is the enemy of a brittle crumb, and a ginger biscuit that has gone soft has lost the exact thing you bought it for. A clip on the wrapper is enough. Why do they taste stronger at the end of the pack?Two reasons, and both are real. Spice heat accumulates as you eat, and a pack that has been open a while loses a little of its surface sweetness to the air, which leaves the ginger more exposed. ## Ingredients & Nutrition ComponentProportionWhat it bringsPack: 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. ## Flavour Science The flavour of Rakusen's of Yorkshire Ginger Biscuits, 150g is built in three layers, and reading them in order explains why a hard ginger biscuit behaves so differently from a soft one, from the first bite to the last.The outer layer is the baked surface. A sugar heavy dough taken to a dark colour develops caramel and treacle notes on the outside that are not in the raw dough at all, and those are the first thing the nose gets. There is a warmth to the aroma before any heat reaches the tongue, and it is the smell most people mean when they say a kitchen smells of ginger biscuits. That surface is also the part that takes the tea in a dunk, which is why a two second dunk tastes sweeter and more caramelised than a dry bite does.The flavour spike is the ginger, and it arrives late on purpose. Sugar hits the front of the tongue first; the spice follows a beat behind and settles at the back of the throat, where it accumulates. This is the single most important thing to understand about a ginger biscuit: the heat is cumulative rather than instant, so the third biscuit is measurably hotter than the first even though they came out of the same pack. Dry ground ginger behaves quite differently from fresh root here, giving a slower, broader warmth instead of a sharp bright bite.The base structure is the crumb, and it is the reason this style exists. That structure does three things: it snaps audibly, it crushes into even rubble, and it survives contact with hot liquid for a couple of seconds instead of collapsing instantly. The finish is dry and long, with the spice outlasting the sugar by a comfortable margin, which is why a ginger biscuit leaves you wanting a drink rather than another biscuit.Getting it right in the cup. This is one of the few biscuits that is genuinely better for meeting a hot drink rather than merely surviving one. Two seconds is the number: long enough to soften the outer millimetre and release the caramelised sugars into the tea, short enough that the middle is still hard when it reaches your mouth. Hold the biscuit flat on the surface rather than pushing it in end first, because a biscuit standing in tea soaks from the bottom and snaps under its own weight. Brew the tea strong. A sugar heavy bake makes a weak cup taste of nothing, whereas a well made plain black tea has the tannin to stand up to it and a malt note that sits comfortably under the spice. Plain black coffee works on the same principle, and hot milk is the version that suits children, because dairy softens the heat without taking it away.How water and temperature change it. Water is the whole story with this biscuit, and it works in two directions. In the cup, controlled contact for a second or two is an improvement. Out of the cup, uncontrolled contact with humidity in the air is the fastest way to ruin the pack: an open brittle crumb draws moisture in within days and a ginger biscuit that has gone soft has lost the exact property you bought it for, even though the flavour is unchanged. Seal the pack, keep it dry and keep it out of a steamy kitchen. A warm room will dull the aroma over time, and a cold one does the biscuit no harm at all. ## Recipe Ideas 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. Recipes, born here first The Two Second Dunk How to make The Two Second Dunk with Rakusen's Ginger Biscuits. 5 min 1 mug Easy You'll need 2 or 3 ginger biscuits A strong mug of plain black tea Water just off the boil Method 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. 15 min + 4 hr chill One 20cm base Medium You'll need 150g ginger biscuits, the whole pack 75g butter, melted A 20cm springform tin, lined A lemon or rhubarb filling Method 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. 5 min 2 people Easy You'll need 6 ginger biscuits A wedge of crumbly Wensleydale or a sharp white cheese A crisp apple, sliced Method 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. 30 min 4 bowls Medium You'll need 4 ginger biscuits 4 firm pears, peeled 300ml water with 3 tablespoons sugar Cream or thick yoghurt to serve Method 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. 10 min + 1 hr freeze 4 sandwiches Easy You'll need 8 ginger biscuits Vanilla ice cream, softened An hour in the freezer Method 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. 5 min A week of breakfasts Easy You'll need 3 ginger biscuits A small jar with a lid Thick yoghurt or hot porridge Method 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. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._