When East Meets West

Making Remarkable Connections has shaped The East India Company, transforming the world with fusion of cultures, materials and skills.

We remember and celebrate these not only in our choice of ingredients but also in our design work that transports through storytelling.

Enjoy one of our biscuits and cast your eye on the carton. You’ll see a shape that instantly takes you to India, the Taj Mahal of Agra. India and The East India Company’s history, inextricably linked.

Underneath, a beautiful Arts & Craft pattern. William Morris, the celebrated designer of this movement adored the colourful, artisan textiles of India. His designs are considered quintessentially British, but in fact he was enormously influenced by the patterns and colours of the Kashmir shawls, silks, indigo-dyed cottons and garments of South Asia.

We bring together east and west in celebration. Enjoy your biscuit!


Butter Galettes Biscuits 130g

Net Weight: 130g

A classic, French all-butter shortbread biscuit made by artisans, with the perfect balance of crunch, sweetness and butteryness. Melts in the mouth.

The East India Company - Lifestyle


Made in France, by our artisan craftspeople, our Butter Galettes are an indulgent afternoon treat. The key ingredients of flour, butter, sugar and eggs have remained the same for the age-old galette, which dates back several hundreds years in France.

In fact a galette can be a variety of flat, round cakes, pancakes or biscuits. Ours are small and delicate round biscuits, made with the classic ingredients, which is actually more akin to the type of galette commonly found in the French part of Canada.
We are always looking for that critical ingredient to elevate a tea experience and this is one such example. The buttery texture is a great match for our Royal Breakfast blend of tea at mid morning for a little sustenance.

Very delicate, dunking is at your own risk.


Wheat Flour, Fresh Butter (26%), Sugar, Eggs, Salt, Skimmed Milk


Made in a factory that handles nuts, wheat, barley and egg. May contain traces of these allergens. Contains eggs and milk.


Typical values 100g – Energy 2150kj/510kcal | Fat 26g, of which saturates 16g | Carbohydrate 64g, of which sugars 30g | Protein 6.0g | Salt 0.36g


Store cool and dry. Avoid sunlight and strong odours.
Suitable for vegetarians


Still dunking after all these years

There has always been a good reason to dunk a biscuit. The Romans dunked their bis-coctum [twice-baked] biscuits in wine to make them edible. Later, the pioneering sailors of The East India Company, dunked their ‘hard tack’ into beer to soften it to eat.

There's still a good reason today to dunk, but now it’s less about dentistry. Quite apart from the sheer guilty pleasure of melting the chocolate on a biscuit in your cup of tea, it's about the science of flavour release!

Here we doff our cap and dunk our biscuit to physicist Len Fisher. In his attempt to make physics accessible, he stumbled on something that captured public imagination back in 1998. He asked - what happens when you dunk a biscuit? Why might it fall apart into the cup leaving a sludgy disaster at the bottom? Why do some dunk better than others?

He noted that a biscuit can have all sorts of splendid ingredients but it's fundamentally starch glued together with sugar [not a classic marketing positioning]. In hot liquid, capillary action pulls the tea or coffee into the heart of the biscuit. The starch grains swell and soften – which is good. But the sugar which holds things together, melts and the structural integrity is lost and the biscuit will collapse – which is not so pleasant.
Dr Fisher used an equation to work out how long it would take for the liquid to be drawn into different biscuits. He found the optimal time for a ginger nut dunk was 3 seconds, whereas a digestive could have a more leisurely 8 seconds.

He wasn’t done: a year later, he experimented again, this time to work out what drink gave the best dunking experience. He showed that milky drinks were best, because the flavour molecules in a biscuit are most easily absorbed into the little fat droplets in milk. Because these fat droplets hang around in your mouth, the flavour molecules sit on the tongue for longer anc crucially are released to the nose, the home of the majority of our smell receptors.

So it was proven - one of our biscuits is made even better by a cup of tea with a splash of milk. Dunk on.

Our spirit delivers no ordinary products

  • FAQ

    How long will the biscuits last once opened?
    Once opened, they should be stored in an airtight container and consumed within 30 days.

    Where are your sweet biscuits made?
    Our sweet artisan biscuits are made in the United Kingdom.

  • Delivery & Returns

    UK Standard Delivery: £3.95
    UK Next Day Delivery (mainland UK only): £9.95 (Order before 12pm)
    International Delivery is available, please see our delivery page for details. For more information and Terms & Conditions, please see our Delivery page.

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