These all-butter biscuits offer an elegantly balanced infusion of two complimentary flavours. Ideal for pairing with tea, they embody classic English indulgence.
Try these pairings:
- Raspberries & Dark Chocolate with Pure Assam Tea
- Strawberries & Cream with Darjeeling Tea
- Lemon & Ginger with Jasmine Green Tea
- Baked Apple & Custard with Earl Grey Tea
All Butter Biscuits
Raspberries & Dark Chocolate: Wheat flour (Wheat flour, Calcium, Iron, Niacin, Thiamin), Butter (28%) (Milk, Salt), Sugar, Cocoa mass (3%), Cocoa powder (1%), Natural flavouring, Caramel syrup, Emulsifier: Soya lecithin, Raspberry juice concentrate (0.3%), Sea salt, Raising agent: Sodium bicarbonate.
Strawberries & Cream: Wheat flour (Wheat flour, Calcium, Iron, Niacin, Thiamin), Butter (28%) (Milk, Salt), Sugar, Whole milk powder, Strawberry juice concentrate (2%), Clotted cream (1%) (Milk), Natural flavouring, Lemon juice concentrate, Emulsifier: Soya lecithin, Raising agent: Sodium bicarbonate.
Lemon & Ginger: Wheat flour (Wheat flour, Calcium, Iron, Niacin, Thiamin), Butter (29%) (Milk, Salt), Sugar, Ground ginger (2%), Lemons (1%), Emulsifier: Soya lecithin, Sea salt, Raising agent: Sodium bicarbonate.
Baked Apple & Custard: Wheat flour (Wheat flour, Calcium, Iron, Niacin, Thiamin), Butter (26%) (Milk, Salt), Sugar, Dried apple pieces (3%), Whole milk powder, Apple juice concentrate (1%), Vanilla extract, Lemon juice concentrate, Natural flavourings, Emulsifier: Soya lecithin, Raising agent: Sodium bicarbonate.
Gluten-free Raspberries & Dark Chocolate: Butter (31%) (Milk), Tapioca starch, Sugar, Rice starch, Potato starch, Maize starch, Rice flour, Cocoa powder (2%), Caramel syrup, Glucose syrup, Invert sugar syrup, Natural flavouring, Raising agents (Disodium diphosphate, Sodium hydrogen carbonate), Raspberry juice concentrate (0.2%), Sea salt.
Not suitable for nut allergy sufferers.
Reviews
The strawberry and cream biscuits are best I have tried in a very long time. Thanks lemon and ginger biscuits were good. I'll be having them again thanks.