|Gordon J. Lowe
Well, this biscuit is one of my friend's favourite biscuits. I used to pop down on a Saturday evening to his and his girlfriend's house for a NCOTAASD and the Abernethys came out. We knew we were rocking then. A mug of tea, an Abernathy and Red Hot Chili Peppers on the stereo and the threat of work in the morning was forgotten. Great!
Anyway, I just wanted to say they are really good dunking biscuits, albeit fragile. More than second dunk would be foolhardy. Don't say I haven't warned you.
Gordon J. Lowe
|Nicey replies: Hurrah for Abernethy biscuits. I like the way the holes in them are sort of oval rather than round, like lots of little navels probably.
Jacob's Orange Club Review
|With reference to the discussion about Clubs - my friend and I used to make "magic mirrors" with the wrappers when we were little (this would have been in the early 80's). We would flatten out the paper outer tube, and then wrap it in the silver paper in the same way you wrap a present. We used to see who could make the smoothest mirror - you still couldn't see yourself in it, too many greasy fingerprints, but we thought they were magic anyway... happy days...|
|Nicey replies: That's a wonderful account of why biscuit wrappers are not just packaging.
|Mrs Janet Faik
Happy Faces Review
|Dear Nicey, I have just read, and thoroughly enjoyed and agreed with your biscuit review of Happy Faces. I am somewhat puzzled though at how the youngsters at HQ are eating them with spoons. Are they breaking them in half and eating the cream and jam first (as can and should be done with|
bourbon in my humble opinion) or are they dunking them on the spoon to just the right consistency and then eating them off the spoon? I would welcome your advise on this as new ways to enjoy favourite biscuits are always welcome being a definite biscuit girl myself.
Yours faithfully a true biscuit fan,
Mrs. Janet Faik.
|Nicey replies: Simple, bite the face off then eat the goo left behind using your favourite spoon.
||Tim, you make the very salient point:|
"I’m really unsure why people insist on eating foreign biscuits and then being ‘surprised’ at the shock results."
Oh I'm with you there old chap, you can imagine my horror at being introduced to the "Iced Gem" at the age of five having being gently reared on the delights of my Nonnas's homemade Italian biscuits and the Goodies from Liebnitz sent over by my German Oma in the late sixties.
British biscuits only became acceptable on the introduction of the Abbey Crunch, a true landmark in taste and sensibility.
But I will say this of the iced gem, they didn't noticeably deteriorate when repeatedly apportioned out for my frequent Dolls teaparties or used as missiles with a laggy band in the packed lunch wars.
|Nicey replies: Woo,
Nice comeback Lena, mind you Keith was having a go at Spanish biscuits which are by and large awful. Careful with those Iced Gems you could have had someone's eye out.
||Esteemed Mr Nicey,|
A local bakery, called ET's for some Italian reason, has started making Eccles cakes. I'm not sure if these qualify for mention, but here goes:
The texture is excellent, the fruitybit superb, but they have sugar sprinkled on the top. Shouldn't this be a cooked glaze rather than a raw scattering?
Ever your 'umble, etc.,
|Nicey replies: Mr Barratt
Bit of both I thought, although I would have expected an egg glaze to be mandatory.