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I agree, to a degree, with you opinion about Petits Beurres. But have you tried the "Galettes Bretonnes"? LU make them and they are lovely although if you go to Bretagne you can get home made ones which are to die for.
When I was a kid in France, we used to put Nutella on them (I was 8) but now think that they are the best biscuit around. With dark chocolate digestives, obviously.
|Nicey replies: Amelia,
No I haven't tried them, next time I'm in France I 'll give them a chance. Home made ones do sound interesting, a lovely lady in Perigord, Mdm Mouliner, used to make Walnut tarts for me using the walnuts from the tree I camped under, they were delicious. Hoorah for Walnut trees.
I once heard of a French girl, a friend of friend, mistake Marmite for Nutella a spreading about half a jar on a bit of bread. She was so truamatised after taking a bite that she had to cut short her study visit by several weeks and return to France.
||Dear Mr Nicey,|
Still enjoying 'Biscuits of the Week' but I have to say that I was
particularly arrested by the Wagon Wheel entry.
I found it to be spot on but here's the thing: In Australia we have a
Wagon Wheel that fits your description down to the ground but it is branded 'Westons'. They also come in the odious four-pack with suspected incremental shrinkage over the last couple of decades. HOWEVER, you can still buy them in single packs and, I couldn't be sure, but these ones still seem pretty big to me. I refuse to buy them in any other form. Surely their greatest appeal must lie partly in nostalgia, (how else do you explain the enjoyment of such a strange cacophony of unappetising components?) and to keep this up they need to be the same size we remembered them as back when we squirrelled them away from the tuckshop under our jumpers for fear of snack bandits. Maybe this wasn't your experience but such were my memories of primary school in the meanstreets of North-western Sydney.
Just lately I have seen them in 'White'. What is it about chocolate
confection makers in recent years that they think we're all going to faint
with excitement at the very sight of a new 'White' version?
Strike me pink and call me a wafer, they must think we're a bunch of
Myself and a colleague of mine who will remain nameless ( Mark Daszkiewicz), have been having a week long debate on which biscuit is better, between Malted Milks ( my personal favourite ) and Toffypops. I was wondering if it would be possible, with the help of your good self, to conduct a mini survey to see what people in the snack world prefer.
I would like to thank you in advance for your help.
|Nicey replies: Glad to hear you like Malted Milks, they are fantastic. Without wanting to influence the debate,I would side with the malted milk over the Toffee Pop, I mean which is likely to stand the test of time?|
How pleasant to finally find a website where those us who want nothing more than to sit down with a biscuit, a nice cup of tea and occassionally a good wordsearch can come and put our metaphorical feet up.
Now, a question which has risen between a lady colleague and myself. Toffypop or Malted Milk? As biscuits, the two could not be further apart, but if you had to choose one, which would it be? I myself come down firmly on the side of the Toffypop, for their nostalgia value and convenient size. The crumbly shortbread like base which perfectly matches the generous scoop of chocolate and caramel on top is also pure genious as is the vending machine style of packaging, whereas when you have finished one column of biscuits, a mere tilt towards you propels more Toffypops into the void and you into biscuit Babylon. I firmly believe that without the Toffypop, McVities would never have dreamed of inventing the Chocoalate Caramel and we all know what that would be like...
Whilst the Malted Milk as praised by my colleague Siobhan, is a more than adequate biscuit (and the way I see it the traditionalists choice), I feel it is more suited for coffee than tea breaks and it's time has now passed, whereas Toffypops humble beginnings have laid the foundations of the soon to come Caramel revolution in the biscuit world.
Boasters are also lovely, though this is inconsequential.
Your thoughts would be appreciated.
|Nicey replies: Mark,
Its good to know that you have strongly held views on the subject of Caramel based biscuits, and your point about Burtons leading the way with Caramel over the mighty McVities is well made. They are indeed racy and exciting, all bells and whistles. However, do not dismiss the Malted Milk, it is a classic biscuit founded on sound biscuit design principles, plus it has pictures of cows on (fantastic).
The Wife however prefers ToffeePops and has now decided we need to get some.
||There is nothing wrong with nice biscuits. they have sugar (which is great) and they helped me through the early parts of my childhood along with Cow biscuits (which go great with a nice glass of milk - 4 year olds don't drink tea). Pink wafers are also full of sugary goodness and have the interest factor of being pink. As I think now there are very few pink foods which is a shame is the wafers are anything to go by.|
P.S. I was recently shocked to find a teenager who had never heard of figrolls. What is wrong with the world?
|Nicey replies: I've been drinking tea from the age of three, (milky weak and sweet back then), but all biscuits are good with milk. Hoorah.
I think you'll find that strawberry blancmange is the benchmark pink food.
I hope the teenager in question has now been introduced to the wider world of biscuits.