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||My husband and I were reminiscing about a rather natty little biscuit called a toffee pop. Quite small, round and packaged in a similar fashion to a jammy dodgem, they were made up of a biscuity base, an absolutely MENTAL toffee filling and a chocolate topping. Quite awesome and super after an afternoon at the Bristol North Baths.|
We are currently living in Taiwan and therefore unable to conduct a proper search, but are anxious to know whether they can still be found.
|Nicey replies: Well they were made by Burton's but I haven't seen any in ages, 3 to 4 years I think. As you say they were a very close cousin of the Jammie Dodger, and yet another of those 'glam rock' sort of biscuits that Burton's are the undisputed masters of.
Its so happens that there is one place in the world where the Toffee Pop still makes a decent living and that is New Zealand. The NZ biscuit bakers Griffins produce them and there is also a white chocolate variant called the Snow Toffee pop. Biscuit Hunter Hazel brought me back a pack of the little know Snow Toffee pops but they are in fairly bad shape having been round most of the antipodes in a rucksack. I managed to get hold of the Milk Chocolate variety on Monday in the NZ shop in Covent Garden.
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.
Griffins Sultana Pasties Review
|I was hoping that, given your knowledge of all things biscuit-like, you would be able to assist in tracking down a confection from my mother's New Zealand youth. She claims they were called something like 'Chocolate Raisin Pasties' and comprised a sort of pastry case filled with raisins, and the whole covered in chocolate. Apparently they were small and dunk-able, as she remembers her father indulging in this habit. Any ideas?|
|Nicey replies: Sultana pasties, follow the link to our review.|
ANZAC biscuit Review
|My Dear Nicey & TW|
Tempted by your lyrical review on the launch of the Anzac Biscuit I duly hunted them out at Sainsburys' on Sunday.
I am now hopelessly addicted to Golden Syrup and Oats.
This is bad, really bad, I am eating them even without a cup of Yorkshires Finest to hand. I woke up thinking about them today and had three for breakfast. Then made the tea and had two more.
Luckily, unlike other addictive substances currently proscribed by the good law of this land, it is unlikely that I should be tempted to introduce them to others and gain their wide eyed and drooling compliance (could they be bent to my will with Classical Conditioning.....alarm clock -biscuit, alarm clock - biscuit?)
Eve would not offer these to Adam.
They are MINE, all MINE.
should I thank you....hmmnnn?!
Who the hell wants to be a size 6 - 8 anyway?
ANZAC biscuit Review
|Hi, Nicey. Regarding ANZAC biscuits, I was very interested to see these available commercially. I came across home-made Anzacs while staying with friends who had lived and worked in Nepal with an Aid organisation. They were part of an ex-pat community with Americans, Aussies, Dutch, Kiwis, etc, so until now I didn't know where the recipe came from. (Sounds like it was Down-Under!) The secret of these yummy biscuits is the use of BICARB in the bikkie-dough. They also have a good ratio of oats to flour, which for me makes the perfect biscuit.|
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