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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.|
||A wonderful coincidence has befallen me; a week ago, I made an impulse purchase of a book called "How to Dunk A Doughnut - The Science of Everyday Life" by Len Fisher, as I was intreagued by its large beginning section on the science of dunking biscuits, and then only two or three days afterwards came across by complete coincidence, your most wonderful web site.|
Having completed the book, I can highly recommend it (do not be put off by the doughnut in the title, biscuits receive a larger coverage - I would suggest a change of title). As an avid bisucit-dunker myself, I have always been intreagued by the mechanisms behind the changes that biscuits undergo when submerged in tea, and this book explains the theories at the forefront of modern biscuit research. It is so cutting-edge, that the author is required to admit that all the science behind biscuit-dunking is not totally understood.
Unlike some of us; myself included - Len Fisher accepts and recognises that there is more to life than biscuit science, and his book goes on to explain myriad other phenomena, from the flight of boomerangs and the reasons for the formation of foam to the best way to use tools and the physics of sex.
Not all of the information on biscuit-dunking given in the book is theoretical; much of it is quantitative and practical, giving us insight into the best bisuits to use for dunking. There is even a controversial dunking method suggested to give the longest immersion time possible.
If any of you are interested like me in these subjects, then I can highly recommend this book. I was unable to find it on the American Amazon, but it is on the British one
PS - I agree wholeheartedly with the review of the Leibnitz biscuits on your site. Having just purchased two boxes in the last week, In can testify to how delicious they are - and the extra chocolate gives a better dunk-time. I don't even like dark chocolate, but for these delectations, I make an exception.