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|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.
I’m really unsure why people insist on eating foreign biscuits and then being ‘surprised’ at the shock results.
Having lived overseas for many years now, the cardinal rule seems to be: buy only what you know from home… and only experiment with foreign biscuits if you have a supply of something more suitable (English) on hand in case it all goes horribly wrong. For example, if I buy a new CD from some band I’ve never heard of, like Guns ‘n’ Roses, I wouldn’t dare listen unless there’s an ABBA one nearby in case my new purchase proves inaudible and I have to calm down with something reassuring.
Likewise, if you insist on trying foreign biscuits, buy whatever takes your fancy on the shelves at Asda. A foreign bicpre-sanctioned by an English supermarket is likely to contain no bitter aftertaste. Choco Leibnitz can make it to our biscuit barrels without the need for us to take international flights, and I don’t think I need say more (except that if further proof is needed, Asda don’t stock the Asian and disturbingly named ‘Collon’ biscuits… which have chocolate cream in them…. – I’m feeling ill, where’s that ABBA cd?)
I was wondering if you or a well travelled reader could give us antipodeans a little clarification on British chocolate terminology. Here in New Zealand we have Milk chocolate (which we would consider "plain chocolate") and Dark Chocolate. There is also white chocolate but that is a whole other topic really.
Anyway, in your Hobnob poll I see there is a Milk Chocolate variety and a Plain Chocolate variety. For a New Zealander these would amount to exactly the same biscuit, yet I am sure this is not the case. Ooh, the mystery!
|Nicey replies: Jackson,
We call Dark Chocolate, Plain Chocolate, when we aren't calling it Dark Chocolate.
re: white chocolate. I have a consignment of Kiwi Snow Toffee pops on its way to me ETA Wednesday, although they might be a bit melted and smashed.