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Keep your e-mails pouring in, it's good to know that there are lots of you out there with views and opinions.

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Your e-Mails

Lois McGrath
Nicey replies: Thank you for that I'm going to make some bread in a while so I may give that a whirl as we are in an alarming zero cake situation. Also your recipe is very light on eggs and butter which is interesting and handy if you are running low on both.

Trina Fitzalan-Howard
ChocolateWorld of Biscuits
Nicey replies: Hiya Trina,

Yes somebody did forward on that mail to me. I remember thinking that it was entirely fabricated for many reasons. How could they just charge her all that money without her permission and if they did then she should have taken them to court. Also she must have been a bit mad to write to a company and seek their recipes as they are subject to change and not disclosed to anybody. Also the company must be mad to do that, for the two reasons stated.

Finally people receiving recipes in unsolicited messages was basically the plot for the monster movie Species.

Alison Debenham
Nicey replies: Terriffic glad to hear you all enjoyed the cake, and thanks for having a go at it. I only say put the cherries in right at the end to ensure they stay whole as they can get shredded especially in mixers. Many's the time I've forgotten to put on the crunchy sugar, but never mind, its all good.

Actually it's one of the YMOS birthday's today so we have all just had big wedges of my tried and tested chocolate cake dressed up in milkybar and cadbury's buttons, with a big pot of tea.

This is the same model as I made Wifey for her birthday. Maybe I'll be persuaded to give up the recipe to this too as I have got it nailed now!

World of BiscuitsIreland

Fazer Fasu Pala Review
Nicey replies: Thank you very much for that. People often ask me what's the strangest biscuit we have reviewed and I seem to come back to these most often.

Martyn Lufkin
Fig rolls
Nicey replies: Martyn,

Thank you for your very important enquiry involving the status of fig rolls. Not to beat around the bush, the fig roll is most definitely a biscuit, and certainly not a cake.

The fig rolls going behaviour is indeed to go hard rather than soft and indeed to turn other hard biscuits around it soft. But this merely proves that this is not a hard and fast rule for determining whether something is cake or biscuit. Not only is the fig roll not the only biscuit to disobey this rule but if it were as simple as that then the whole jaffa cake fiasco would have come to a close with much more haste than it did.

Sometimes one can think so hard about something that you wind up confusing yourself, and obscuring the simple truth. I'm not at all surprised this happened to you whilst a student, as many expend prodigious amounts of mental energy on such matters, flexing their intellects, when really they should be writing essays or something. It seems as if one is using deductive logic to create a stimulating debate amongst ones peers, where as in fact one is simply racking up a student loan which will have to be paid off at some point. I remember vividly wasting hours as a student trying to get a piece of string to stand upright in a pool of molten lard inside a hollowed out sugar beet, feeling sure that I was on to something.

Here are some reasons why the fig roll is a biscuit.

It's made in biscuit factories, by biscuit companies, (Jacobs, Crawfords).

It's made using biscuit dough in addition to all that fig paste.

There are other similar items around the world that are considered biscuits in their native land, Fig Newtons, Arnotts Spicy Rolls etc.

It's one of my favourite biscuits.