Abstract: A reformed biscuit product suitable for forming composite frozen compositions includes a solid mixture of a particulate cooked biscuit material and a cocoa butter equivalent of a confectionery fat is described. A process for manufacturing the product includes coating the particles with the fat, compacting the mixture of particulate biscuit and fat in an agglomerate of the shape of a receptacle or coating and maintaining the shape of the compacted mixture by solidification of the fat. Also described is a process for manufacturing a composite frozen confection comprising a reformed biscuit product formed into a cone containing an ice confection such as ice cream.