Keep your e-mails pouring in, it's good to know that there are lots of you out there with views and opinions.
To help you work out what is what, are now little icons to help you see biscuit related themes. And now you can see at a glance which are the most contested subjects via this graph (requires Flash 6.0 plugin).
Please keep your mails coming in to firstname.lastname@example.org
If you like, you can use this search thingy to find stuff that matches with any of the icons you pick, or use the fantastic free text search, Yay!
||hello! your site is truly inspired - and inspiring, i have always loved a nice cup of tea and a biscuit, but your site has got me thinking more about the wonderful world of biscuits....|
I have always been partial to a chocolate digestive but find myself infuriated by the inevitable 'Chocolatey finger syndrome' that comes as a result. Hence i have designed a solution to this problem and include a photo for your perusal. i beleive this simple idea would be warmly received by biscuit lovers everywhere, very simply a small section of the choccy topping is removed, leaving a plain biscuit 'handle' with which to hold the biscuit in safety. Here is a picture to illustrate:
keep up the good work
|Nicey replies: Marc
Yes there are some biscuits which are made a bit like that, sort of quarter dipped. Of course the biscuit you choose from our archive is a Chocolate Caramel, which would be a much more technically demanding project.
McVities Milk Chocolate Digestive Review
Regarding the debate on 'to top or not to top' the digestive biscuit: In my family we were firm believers in the addition of toppings, which could be anything from sweet to savoury, or indeed a combination of both e.g. cheese and jam. The most bizarre reversal of this trend that I ever heard is the use of the biscuit itself as a topping. I must say that I have never tried this myself but present it for the delectation of your readers. A former colleague of mine regularly used to top cheese on toast with a chocolate digestive biscuit and to grill lightly to enable the chocolate to melt into the cheese. This person would also, and for no apparent reason, regularly imitate the call of the female ring-tailed lemur. ???
Tim Tam vs Penguin Review
|TIM TAM MESS(AGE)|
Lizzie age over 30
Paul age over 40
Chloe age 13 and 2 days
Elise age 8
First of all I have to say that following my family's TIM TAM SLAM taste test, the following guidelines should be made widely available to other folk -
1 Tea must be very hot - any cooler and the results are not reliable.
2 Make sure that you bite off diagonal corners - failure to bite off the correct bits will leave the taster in a state of unenlightenment.
3 Suck tea vigorously and noisily through the biscuit, only practice tells you the right time to stop, although any longer than three seconds will almost certainly cause the biscuit to implode into a chocolatey mess.
4 Under nines should only carry out a TIM TAM SLAM test under the supervision of an adult due to the difficulty in removing chocolate stains from clothes and carpets.
Nevertheless. fun was had by all, the Tim Tams were excellent and no creatures including penguins were injured or harmed in any way during the test proceedures.
Perhaps you'd care to try the following if ever in a similar dietary predicament to Ley and teatime is looming. The flour used is a ratio of 4:1:1 White Rice, Tapioca, Potato
4oz Golden Caster sugar (Billingtons) 4oz dairy Free Marg ("Pure" organic) 2 large egg yolks 7oz gf Flour mix 1oz cocoa powder 1 dessertspoon Xanthan gum 1 tsp gf baking powder 2 tsp Vanilla extract ˝ bar Green & Blacks cooking chocolate
Beat the sugar, marg & vanilla till light and fluffy, beat egg yolks and stir in, sift in the dry ingredients and stir until well combined. Fit a medium star nozzle on a meringue bag and pipe small rosettes (about an inch in width) on to a well greased baking sheet.
Bake for 20 mins gas mk 4/180c.
Lift carefully onto a cooling rack with a spatula, these are quite fragile at first but will firm up when cold. Melt the chocolate in a basin over hot (not boiling) water and then dip the base of each ?kiss? into the chocolate and place up ended onto greaseproof paper to set.
Naturally these can be made with wheatflour, just omit the Xanthan gum.
|Nicey replies: Fantastic, a great service for all the biscuit challenged of the world|
I do not know how you feel about hybridised biscuit/confectionaries, but I would have to heartily recommend the practice of sucking tea through a Twixel.
My Girlfriend and I tried it last night for the first time, and it was rather splendid.
My apologies if this is not considering decorum.
|Nicey replies: Yes, you are really discussing something on the very fringes of the biscuit time space continuum there. Its a confectionary matter really.|