Welcome to the forum pen-y-jen

what about something like an oldfashioned gingerbread , they are always best left for a few days before they are eaten to allow the sticky texture to develop.

or .. fruit cakes keep well as the fruit in them helps keep them moist textured.

Fudge would travel well and would not spoil in transit.

or what about some oatcakes and one of those little truckles of waxed chedder cheese

well those are just one or two suggestions I am sure others will give more.

Grand_Ma wrote:

what about baklava

Try icing cakes/loaves with fondant icing onto a board or plate. The icing  keeps the moisture in, provided there are no gaps. I know my aunt, who bakes wedding cakes, can bake plain sponge (like pound cake) quite a while in advance and it doesn't go stale because it's covered in fondant. In fact she has to do them in advance, because of the time it takes to decorate.

So it might be worth trying this, even with cakes that wouldn't usually be iced.

I agree with the biscuit comment, as long as we're talking biscuits in the UK sense (US cookies), not US biscuits (like UK scones), which would go stale.

I sent some gingerbread yesterday which should hopefully still be ok when it  arrives - the "taster" batch was pretty tasty!

ANZAC biscuits look delicious so I'll try them next and bear the fondant icing in mind for his birthday cake parcel.

But not spam. Don't send spam. It'll go off.