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Does anyone have news regarding the particularly rare ginger slims biscuit? As the name suggests, these are ginger flavoured biscuits that are very thin. They are also circular. Almost six months ago a friend and fellow biscuit admirer mentioned how they were no longer available in the shops. Since then I have taken up the crusade but to no avail. Ginger slims are no more. A recent internet search revealed the possibility of McVities Go Ahead Ginger crunch biscuits possibly taking up the mantle. But I fear to investigate any biscuit whose claim to fame is a low fat content. I would appreciate any help and advice that you have to offer.
|Nicey replies: Yes they were very crunchy and good. Don't know did them though, but I would have thought it was Jacobs. You can get very similar stuff in Sweden of all places, they eat them before Christmas with mulled wine and almonds which they call 'Glurg'.|
||Contrary to Paul, I believe you can be a part-time, or casual dunker. It all depends on what kind of biscuit you sit down with. I find that ginger nuts are an ideal dunker, as they transform from attritional denture menace into a lovely moist chew. "Short" biscuits are just too damn dangerous to dunk, as the high fat content melts at tea temperature, and there's nothing to hold the thing together anymore.|
I was once told a story about a man who used to love dunking, and always made two cups of tea - one for dunking and one for drinking. The dunking cuppa would be thrown away at the end of the session, so as to avoid the nasty "biscuit sick" that congregates at the bottom. I've always thought this was a pretty maverick way of dealing with the problem. I once left a newspaper in a pub when I hadn't even finished reading it, but I've never done anything as decadent as that.
You're either a dunker or your not. I don't like dunking my biscuit in my tea and prefer to eat them separately. My wife, however, loves to dunk.
Her latest trick is to sit down with a nice cup of tea and a Penguin (Puffins from Asda are better though) and bite off opposing corners of the biscuit until the chocolate flavouring (or the white or orange stuff depending on the flavour you choose) shows through. Now here's the tricky bit... dip one of the bitten off corners into the tea and suck on the opposite corner until the tea comes through. Your mouth explodes with a multitude of flavours. It could be minty tea or orange tea or chocolatey tea. You have to be quick now though and stuff the whole biscuit in your mouth before it collapses in the tea (ruining an otherwise great sit down with a nice cup of tea). It may take a few cups of tea and several sit downs to get it right but it's worth it. My wife has shown half the staff at the hospital in Liverpool that she works in how to do this and regularly you'll see a Doctor or nurse with chocolate down their front because they weren't quick enough to eat the biscuit before it collapsed!
Great site... and we all love a sit down with a nice cup of tea... it's just that some prefer to dunk.
|Nicey replies: Yes this is the British version of the Australian Tim-Tam slam, popularised by aussie songstress Natalie Imbruglia.|
Your site is a wonderful source of information and amusement. One subject
that I can't find any mention of is the storage of biscuits. I am
particularly partial to McVities Chocolate Hobnobs and Chocolate Caramels,
but I find both of these to be far nicer when eaten directly from the fridge.
They are also less crumbly, and you can usually snap one in half with no
fuss or bother (unlike when they are at rom temperature).
Fridge-based storage also has the effect that the cold chocolate creates a
delicious melting sensation in the mouth.
What do you think?
Keep up the good work - and thanks for all the information. The biscuit
reviews are invaluable.
|Nicey replies: Jon,
Well, I think the taste is not so good if chocolate is chilled, but the texture change is certainly of interest. I imagine a chilled chocolate caramel would put up a bit of a fight. Of course I would advocate biscuit tins as the way forward on storage.
Whilst visiting an old chum in ancient Bath recently, I was offered a biscuit called a "Vast Banket". This delicious morsel was encrusted with peanuts, which shone due to the rich glaze that had been added to the biscuit's surface, presumably as a last action and final thought of the genius inventor of this treat.
It was undunkable, but complemented tea very nicely, as long as said cup of tea was nice and sweet.
On returning to my home, I was unable to procure a packet of Vast Bankets for love nor money; though I dearly wish to do so, as the name alone has put it in my Biscuit Top Five.
Can you or any of our lovely friends tell me how this assumedly European biscuit ended up in my friend's biscuit jar; where it was purchased; and it's delicious origins? The only explanation he gives to me is that "the wife must have bought them", an action which she has no recollection of. I would appreciate any insight into this most elusive and mysterious biscuit.