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Wednesday 13 Mar 2002

The HobNob is another biscuit that I've had lots of emails about. Building on the oat genre that McVities created ten years earlier with the Abbey Crunch, McVities kicked off the 80's with a blitz of exciting new oat biscuits and created a classic over night.

Plain HobNobs were quickly followed by milk chocolate and then plain chocolate and some time later HobNob bars, the versatile oat biscuit following the footsteps of its older stablemate the Digestive.

Having many of the same ingredients as a flapjack HobNobs are very tasty, and their rustic outline gives them a lovely informal nature, making them an ideal ice breaker at say a romantic biscuit moment. Chocolate varieties are especially useful here indeed, I have an e-mail from a couple who started their relationship over a packet of milk chocolate HobNobs.

 Your feedback 27 messages

Custard Cream

Saturday 9 Mar 2002

I've received emails urging me to review the Custard Cream, which I'm very happy to do, as apparently I was weaned on the middle bits from them, according to my Mum. And as such they were my first serious foray into the world of Biscuits.

Its a little known fact that the incisor teeth of the male human are specially adapted to prize apart the two biscuits of the custard cream so that the tasty cream layer can be got at.

Custard Creams are good from just about anyone, and are one of those classic biscuits that the big supermarkets do very well as their own brand. Its baroque embossing harks back to an earlier time where the Custard Cream was no doubt a sophisticated biscuit, not the old faithful its become today. However stick a few on a plate at any informal biscuit eating event such as a seminar, or dare I say it, coffee morning, and watch them disappear.

 Your feedback 19 messages


Sunday 10 Feb 2002

A complete one off, the Garibaldi biscuit is unlike any other, and as such commands a unique position in the biscuit world.

Where do I begin, its got more currents in it than even a fruit shortcake. They come in big slabs with little marks where you are supposed to break them up. Its almost like they are shipping in kit form, and it requires a little extra bit of engagement from the biscuit eater.

They seem somehow flatter than other biscuits and their glaze gives them a high specular index.

Affectionately known as dead fly biscuits, yet again the sheer fact they have a nick name marks them out from their other biscuit brethren.

 Your feedback 15 messages