Collection: Biscuits for Grown-ups

Refined, all-butter biscuits, particularly good with Earl Grey.

Refined, all-butter biscuits, now suitable for those following a gluten-free diet, this Elegant & English recipe is made with a blend of gluten-free cereals and a touch of refinement.

Contains: Baked Apple & Custard, Raspberries & Dark Chocolate and Strawberries & Cream.

Refined, all butter biscuits, particularly good with Assam tea.

Soft-eating and delicately-flavoured ‘cakes’ made from almonds, orange, honey and egg white, and presented in the traditional lozenge shape.

Refined, all-butter biscuits, particularly good with Jasmine tea.

A gluten-free, salted caramel cookie with chocolate chunks. It’s an irresistible combination of salted caramel, dark and milk chocolate chunks, golden syrup and clotted cream.

Gluten-free.Made with Madagascan bourbon vanilla, the best in the world. Baked short and slow for the perfect texture.

Soft eating, and not to be confused with the harder biscuit-like Amaretti that are commonly found. The almond taste is intense and stronger than Ricciarelli.

Thick chocolate-dipped cantucci. The ultimate indulgence and delicious served with coffee, or after dinner with Il Santo or brandy.

Refined, all-butter biscuits, particularly good with Darjeeling.

The Fine Cookie Co. takes the finest dark Belgian chocolate and cocoa powder to make an incredibly rich gluten-free cookie that is a complete chocolate hit.

Toasted almonds and hazelnuts in crispy meringue. Hand-wrapped in pairs in signature tissue paper.

Made with morello cherries: the best for baking. Baked short and slow for the perfect texture.

The limes of the Florida Keys are intense, which explains the popularity of Florida’s most famous dessert. Our cookies are just as intense, and are made with real lime.

Toasted almonds and hazelnuts in crispy meringue. Hand-wrapped in pairs in signature tissue paper.

Who doesn’t love a good cream pie? The signature dessert of Massachusetts has been recreated in all its glory, in these bite-size biscuits with a sweet, creamy and custardy flavour.

Made with the finest dark Belgian chocolate. Baked short and slow for the perfect texture.

The muddy banks of the Mississippi river gave this famous dessert its name, and our recipe is overflowing with chocolate goodness, including milk chocolate chunks and fine cocoa powder.

New York’s ‘Big Apple’ has become the ‘Big Strawberry’ for this fruity and creamy cookie with a long-lasting flavour. Made with golden syrup and real strawberry juice, they’re so nice you’ll want them twice.

Classic Tuscan hard biscuits, to serve dipped in Vin Santo. Marabissi Cantuccini are heavily laden with sliced almonds and have a just-baked taste.

Toasted almonds and hazelnuts in crispy meringue. Hand-wrapped in pairs in signature tissue paper.

One of Babbi's most iconic creations. Beautifully wrapped, thin waferini layers filled with fine vanilla cream and coated with dark chocolate.

Babbi turn to the dark side, as their signature waferini has their traditional vanilla cream filling replaced by the most luxurious dark chocolate cream for a real taste of refinement.

Made with the finest dark Belgian chocolate.Baked short and slow for the perfect texture.

A vanilla cookie with milk chocolate chips. Fall in love with this classic gluten-free vanilla cookie, flecked with milk chocolate chips and studded with candy-coated chocolate beans.

Creamy ricotta brings a gentle, milky sweetness with just a touch of caramel. Set within a lemon shortbread biscuit, it is enhanced by the bright zing of lemon juice and lemon oil, while a hint of vanilla rounds everything out with warmth and balance.

This biscuit embodies a luxurious richness, lifted by a gentle tang that makes it an ideal base for cheesecake, often featured in Basque style. Its velvety texture pairs seamlessly with the deep, mature flavour of apricots.

A smooth texture and rich buttery undertones are enhanced by the creamy backdrop of mascarpone, balanced with the bold smokiness of coffee and the subtle fruity notes of chocolate.

Hazelnut creamy spread.

Beautifully wrapped, thin waferini layers filled with fine Pistachio cream and coated with white chocolate.

Precious 'Cioccodelizia' powder to make cups of classic traditional thick Italian hot chocolate.

Pistachio creamy spread.

Chocolate creamy spread.

'Cioccodelizia' powder to make extra dark hot chocolate.