Keep your e-mails pouring in, it's good to know that there are lots of you out there with views and opinions.
To help you work out what is what, are now little icons to help you see biscuit related themes. And now you can see at a glance which are the most contested subjects via this graph (requires Flash 6.0 plugin).
Please keep your mails coming in to firstname.lastname@example.org
If you like, you can use this search thingy to find stuff that matches with any of the icons you pick, or use the fantastic free text search, Yay!
||Biscuits are Ok,but what about crisps ?Eh ? Monster Munch and Walkers salt n vinegar are my favourites!|
|Nicey replies: Thank you for your email Mr Proctor.|
I wonder if you can help? I want to know what those biscuits were called that everyone had at birthday parties aged about seven. They come mainly in ring form, with hard shiny icing on top, orange, pink or brown as I remember, and with little wavy white lines across the top. Very nice and visually exciting. The biscuit itself perhaps a little disappointing, but the icing was great.
|Nicey replies: Kate,
I believe you are referring to the "Party ring", Foxes make them you should be able to find them easily enough.
||hello nice cup of tea|
such a well informed site will no doubt be aware of the Inland Revenue classifi'cake'tion of the Jaffa Cake into the biccy or cake camp... but if not, I'd heard that the following test was applied:
biscuits left out on the sideboard go soggy after a few days
cakes left out on the sideboard go hard after a few days
jaffa cakes go hard
thus, they are cakes
|Nicey replies: Yes we are aware of that line of reasoning. The problem is that Cake is considered a staple foodstuff and does not attract VAT, whilst biscuits are considered a luxury item, and as such are subject to VAT. McVities are keen for Jaffa Cakes to be seen as cake, and calling them Jaffa CAKES and making the bottom out of sponge wasn't enough of a clue. The Irish inland revenue decided it was a cake due to its moisture content being above 12%, (see the cake link at the top) Apparently UK the Judge needed more convincing so McVities made him a special 12 inch wide Jaffa cake, which he scoffed down with a pot of tea and then ruled it was a cake, Hoorah.
The goverment alas want the ruling over turned as its got chocolate on top and looks like a luxury item to them and the want to slap VAT on it.
I would like to thank you for highlighting the Abbey Crunch, a biscuit which surely deserves greater popularity. Since returning from Germany (a land poor in natural biscuit resources) I have been disappointed to find the breed absent from supermarket shelves. Hopefully your sterling work may save this unparalleled dunking-confection from extinction.
I look forward to reading your thoughts on the Fox's Crinkle Crunch. You would be advised to try the superb Butter flavour as all the rest are disappointing. Especially the rubbish cream-based varieties.
Cpl. T. And Clover (retd.)
PS. Pink wafers are poor in flavour and texture. Am ambivalent on the Nice. Hope that helps.
|Nicey replies: I've mostly seen Abbey Crunch in triple packs with along with ginger nuts and fruit shortcake for 99p in Iceland. Good hunting.|
||Hi Nicey, |
If you want to get serious, how about this quote from CCFRA:
"Cognitive measurement of consumer criteria for
manufacturing standards of texture of biscuits
The aim of this project is to understand the textural properties
which influence consumer acceptance of biscuits. Short dough
biscuits (e.g. Lincoln type) will be produced with a range of
textures. Knowledge of ingredient functionality will enable the
hardness, crunchiness and breakdown properties of the biscuits to
be varied, and through studies of consumer perception of these
textures, their acceptability will be measured. This information
will be used to assess the effects of reducing the fat content on the
quality and acceptance of this type of biscuit. If successful, this
information will enable manufacturers and retailers to sell biscuits
of even greater acceptability to consumers, including products
which contain lower levels of fat.
Fascinating stuff, I'm sure you'll agree.
|Nicey replies: Yes that is very interesting. It shows that biscuit engineering is a vibrant and exciting science. Maybe one day you'll be a able to do an entire degree on biscuits, somewhere. I would like to come and do a guest Lecture on the Abbey Crunch, and the importance of a nice sit down, if that ever happens.|