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As Christmas is coming soon, I will no doubt be required to undertake a
shopping expedition of millennium bug/petrol crisis/nuclear apocalypse scale proportions.
Is there any chance you may be conducting a face off between some of the tinned biscuit assortments that are popular for family get-togethers around this time of year? A sort of Blood Sport all-comers battle to the death, but for biscuits? Any guidance that can reduce the amount of time I have to spend in Safeway deliberating between Rover and a Danish All Butter Assortment would be much appreciated.
|Nicey replies: You and me both Mr Hale,
I've taken to Christmas food shopping in the dead of night, as trolly rage incidents in our local Tesco's are all too common nowadays. Its also quite daunting to see a supermarket rigged for the Christmas on-slaught with vast drifts of Brussel sprouts, and Mince pies blocking ones traditional passage through its aisles.
As to the biscuit tin assortments that is an excellent proposition, but I think it may be beyond our resources to have it completed by Christmas. Our local Sainsbury's has literally tins of biscuits piled up to the ceiling, alas, they are on top of the fresh and cooked meats chillers about 9ft up. At the very least I would warn against the Danish All butter, as the Danish have nothing to claim in the world of biscuits apart from these unimaginative tins of biccies. The only thing that seems to make one biscuit different from another is its shape, which is not much of an assortment really. I would favour a square tin over a round tin as it is a far more useful shape, on shelves and can hold square or rectangular, or round stuff with ease, unlike the round tin.
As for the contents you should be aiming for something without pink wafers if at all possible, and preferably with either Jam and cream sandwich biscuits or foil wrapped biscuits, as these are festive.
Hope that helps.
I've recently emailed McVities concerning the ongoing deabte about whether Jaffa Cakes are a cake or a biscuit. Here is the answer:
Thank you for your email about Jaffa Cakes. I can confirm that Jaffa Cakes are in fact cakes because they consist largely of a sponge cake base. They have a much higher moisture content than a biscuit which is why the texture is soft rather than crunchy. I hope this answers your query.
I hope this puts an end to it!
|Nicey replies: Thanks for that Spencer, although there is no new information in Louise's reply. I would simply add that they are called Jaffa CAKES not Jaffa BISCUITS, you see the clue is in the name.|
||I am about to undertake a boat trip to the Antarctic from Argentina and would appreciate your advice on the correct biscuit to select for the journey. I am aware that Argentina is not the most renowned biscuit country in the world so am not sure whether to take my stock with me from the UK or not. I would also appreciate any recommendations you have on biscuits suitable for counteracting the effects of seasickness. In the olden days I have heard that sailors could live on salted beef, rum and ship's biscuits but do not know what they were made of. Sometimes they were full of weevils and maybe that was the secret ingredient. I will attempt to undertake some research into this on my journey following the route of the ancient mariners. Also are there any biscuits to counteract the hole in the ozone layer and do I need to take a tin with me as well. Any advice would be appreciated. |
|Nicey replies: Dave,
I'm thinking Digestives could be the boys for the job, and probably some Garibaldis as they pack well. Ships biscuits or hard tack are very nasty indeed and sailors used to actually break their teeth trying to eat them, so you probably want to give that a miss.
Unfortunately we have no data on South American biscuits at all, but if we extrapolate from what we know of the Spanish / Portuguese biscuit world then we would certainly advise taking your own. As for biscuits that counteract sea sickness and ultra violet radiation it looks like you're the man for gathering that data.
It is always wise to have an appropriate biscuit tin.
Mail us when you get back especially if you get a picture of you eating biscuits in an extreme environment. Hoorah!
||Hello there, |
I'm an experienced figroll consumer, often having 4 a day, in addition to other biscuits.
However, there's something about figrolls that confuses and worries me.
Normally, a biscuit goes soft when left out of it's protecting biscuit tin. Instead, figrolls go hard!
Why is this?
Hope you can answer this problem I'm having
University of Cambridge
|Nicey replies: Don't be confused and worried. The high moisture content of the fig paste contributes to the crusts soft nature, and on exposure to the air this tends to dry out. Now there are some who would say that this makes the fig roll a cake, which it clearly isn't, and if nothing else it proves that there are always exceptions to the rule. Also if you are ever in France try out the Figolu. This mini fig roll does not have the required bulk to maintain its correct moisture content and so appears to have already gone stale by the time it gets put into its pack. |
||Hi, I am a student studying a D.T food technology course and have my exams very very soon (tomorrow in fact!) i was wondering if you have a recipe for a biscuit, preferebly custard cream.|
i hope you can help
luv jenny xxx
|Nicey replies: Sorry Jenny we just eat them we don't make them. Good luck with your exams.|