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Limited edition thank you teacher biscuits gift.

3 crunchy sugar cookie biscuits, perfect to say thank you to our amazing teachers!

These biscuits are freshly baked, hand iced and sealed so they will maintain their freshness for 8 weeks in their original packaging.

Store in a dark cool place, not in the fridge, and keep away from moisture, heat and direct sunlight.

For larger orders we will require at least 2 weeks' notice.

Feel free to get in touch if you have specific requests.Back to school biscuit gift, small school gift for kids, personalised gift

Best Teacher Ever Biscuit Gift, Thank You Teacher

  • Please note that the ingredients below are indicative and they are subject to change depending on availability. If you are concerned about allergens, please do not hesitate to get in touch.

    Ingredients – Biscuit: Wheat Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Caster Cane Sugar, Butter (MILK), fresh EGG, Cocoa Powder (cocoa powder, acidity regulators: Potassium Carbonate, Potassium Dioxide), Coffee, Madagascan Vanilla Bean Paste with Seeds (Sugar, Water, Vanilla Extract, Vanilla Seeds, Thickener Tragacanth), Salt, Baking Powder (Raising Agents (E450 (diphosphates), E500 (sodium Carbonates)), Maize Starch). Icing: Icing Cane Sugar (Icing Sugar, Maize Starch), Meringue Powder (Corn Starch, EGG white powder, Thickener (E414), acidity regulators (E330, E336), stabiliser (E516), flavouring, anti-caking agent (E551)), Vanilla Extract (Glucose Syrup, Invert Sugar Syrup, Soft Brown Sugar, Vanilla Bean Extract, Water)

    Food Colouring: depending on availability and the depth of the colours we are trying to achieve, we will try to replace some the following artificial colours with natural colourings made from fruit and vegetables (White Titanium Dioxide (E171), Glucose Syrup, Glycerin, Corn Starch, E102, E133, E415, E331, E211, E155, E124, E129).

    Prepared in a kitchen that handles all kind of food, including NUTS, PEANUTS, SOY, MUSTARD, SESAME, CELERY, FISH, MOLLUSCS and CRUSTACEANS.

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