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Tunnocks Wafer

Sunday 15 Sep 2002

Now as many of you know wafers are a subject that creates a great deal of controversy and debate. However, cover them in chocolate or something that approximates to it and you are in the realm of the chocolate covered wafer, and that's something worthy of serious tea and sit downs. This week we are reviewing that giant of the genre the 'Tunnock's real milk chocolate caramel wafer biscuit' made in Scotland by T Tunnock Ltd.

The basic design consists of four layers of caramel sandwiched between 5 wafers then wrapped in a thin shell of actual milk chocolate. Each biscuit is wrapped in its own rectangle of foil and paper with its distinctive red and gold stripes and proudly boasting the message that 'More than 4,000,000 of these biscuits are made and sold each week'. That's an impressive claim so we applied the standard, NiceCupOfTeaAndASitDown how long to reach the moon calculation, and came up with 19 years and 10 months, during which time the moon will have annoyingly receded another 75 cm which will require an extra 1.2 seconds of biscuit production.

I was very happy to see the review 8 pack of wafers celebrating 50 years of caramel wafers, and also bearing the information message 'Still Original size'. Its wonderful to see a biscuit manufacturer taking such direct steps to address the issues concerning biscuit eaters. Hoorah, here's to another 50 years of Tunnocks wafers.

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Fox's Raisin Cereal Cookies

Sunday 8 Sep 2002

Well as you may know the folk's at Fox's biscuits sent us a selection of their new products, so we thought that it would only be fair if we took a look at a few of them.

As you may have worked out I really like munchy oat biscuits, and so the Simply Goodness Raisin Cereal Cookies really caught my eye, having rolled oats as ingredient number 2. Ingredients are always listed with the greatest proportion by weight first down to the least. These biscuits have a distinctly homemade appearance with each one looking like it has been baked just for you. There is also a good use of fruit in this recipe with raisins (8%) and currents (5%) both being used. They are also an all butter biscuit in heavy disguise, as butter is the only fat in the recipe, coming in as ingredient 3. As a result of all these good ingredients the resulting biscuit tastes as homemade as it looks.

Despite the pack only containing a mere 9 biscuits the level of roughage afforded by the oats means that you shouldn't find yourself seeing off the whole packet in one sitting. Indeed I found 3 did the trick for me with a particularly nice cup of tea. So if you are after that home baked sort of thing and your not gifted in the ways of ovens, then try these.


Rich Tea

Sunday 1 Sep 2002

Well this week we have finally got round to reviewing that classic biscuit the Rich Tea, and as it's NiceCupOfTeaAndASitDown's first birthday we thought we would push the boat out and do Rich Tea fingers whilst we were at it.

The Rich Tea presents us straight away with a paradox. If these are 'Rich' tea, where are 'Poor' tea biscuits and what on earth do they taste like? Well they would have to be fairly ropy old affairs because the Rich tea itself is not exactly a self contained one biscuit flavour festival. What flavour it does manage to achieve comes from the various sugars in recipe, sucrose, maltose and some glucose plus a little bit of salt. The Rich tea finger seems to have the edge over its round sibling possibly due to its smaller build giving it a slightly higher bake.

There are attempts at turning Rich Tea's into something more palatable, covering them in chocolate or sticking some sort of cream up the middle, but its all a bit hopeless really.

So what are they good for? Dunking of course. The Rich tea can drive even the stanchest anti-dunker to dunk. The Rich Tea then comes into its own, convincing you that you have done the right thing by giving the eater the reward of sloppy hot Rich tea, which is actually better than what you started with.

What else are Rich teas for? Humility. Through Rich tea biscuits we learn that not all biscuits have been blessed with a fantastic taste, and that there is space in this world for dry bland biscuits that you can dunk in tea.

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