|Saturday 23 Mar 2002|
|Pure class in a biscuit, the fruit shortcake delivers a great deal of biscuit punch for a mid range biscuit, which is often seen as a low end biscuit.
The clever distribution of fruit and the crust of sugar granules which ramps up the sugar content make this quite unlike any other shortcake based biscuit. The unwary biscuit eater may easily work their way through half a packet of these beguiling little biscuits before they realise it.
The edge detail and the patterning on the back also serve to give this biscuit an almost frilly, harmless look that is very disarming, and again can lead to very high numbers of biscuits being consumed.
Best eaten alone, to avoid ugly scenes as you fight over the last one.
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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.
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|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.
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