Mission Statement
About our book

Buy our book as
Classy Hardback

Cuddly Paperback
Mailing list
Biscuit of the week
Club Milk
Your feedback
Pauline Wilson
Search feedback
The Wife says
Fig Fest
Biscuit quiz
Your Reviews
Missing in action
What the polls said
Giant Bee
Underpant toast
Apocalypse Bunny
Giant Marmots
The Duck
We are hosted by Precedence Technologies Internet Services
In Association with

Your Views

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

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!
Chocolate Cake Fruit Pink Wafers World of Biscuits The French Cork Hat - Australia Kiwi - Kiwis
Rocket Science Jammie Dodger Fig rolls Jam Smells like biscuits Jaffa cakes Biscuit tin Tea
Seek you the Grail Cheese please Canada Personal mug Superstitions Holidays Vending machines Tea cosy
Dunking Butter Aeroplanes Kettles Toast Picnics Spoons Weapons
Custard Tea in the Movies Ireland Rest In Peace Japanese Black Thunder
Type some key words here to search the feedback section

Your e-Mails

Alison Linton

Tregroes Toffee Waffles Review
Nicey replies: Alison,

Given that you are having to subsist on whatever you can lay your hands on in continental europe to go with your tea it in natural that you should seek to broaden your approach to what can usefully be classed as biscuits. We reviewed a UK built version of the Belgian Waffle as one of our biscuits of the week, so perhaps this is enough of a sanctioning for your purposes.

Actually we have just got back from Wales where they are made and where surrounded by them when we visited Caerphilly Castle (they were in the gift shop not up in the battlements).

Mike Amberry
Nicey replies: Yes we enjoyed it too, I liked the bonnet, engine, lights and the most of the rest of it. For a moment I had to remind myself that this was not one of my fanciful daydreams but really was on the the telly.

Andy Nix

Bakers Tennis Biscuits Review
Nicey replies: Andy,

Very dramatic tea drinking indeed, and great light. I shall assume Tennis Biscuits if I may.

Rupert Pool

Yorkshire Tea Review
Nicey replies: The YMOS are also mildly thrilled that as you mangle up the biscuit you reliably get the word 'hire' from the top right sticky out bit.

Romie Stott
Nicey replies: We have had a few replies about the temperature being lowered by the milk. So I've just tried experimenting with a tea bag in some cold water, then pouring in the boiled water. The tea bag took a little longer to get going, I think because the leaves had clumped together a bit in the cold water. After a few stirs everything appeared to be proceeding as normal. When it had all reached the right colour I added the milk. I was genuinely surprised to find that it tasted wrong, sort of flat and dull with something missing.

So its my conclusion that its not the temperature of the final brew that is the is the issue, a few degrees here or there is not going to greatly affect things. After all I've produced much better cuppas with water that hadn't just been boiled when forced to by circumstance. It is however crucial that the dry leaves are hydrated with boiling, (or as near to as you can get) water. I suspect once again, as we have discussed in the past with regard to tea stewing, it's got something to do the structure of the cell walls in the dried tea leaves and how they allow the passage of solutes. I would hypothesise that the cold water/milk sets the tea leaf into a different configuration to that of boiling water, and that this is not undone by the subsequent addition of boiling water.

Also, grotty as this cup of tea was, it was not as woeful as if I had added milk first. I still suspect that the droplets of fat in the milk will adhere and smother the tea leaves providing them with patches of water proofing. The casein protein in the milk is also bound to shake things up at a molecular level, weakly bonding with this that and the other and denaturing as the boiling water arrives.

As to top scientists investigating, they probably already have but can't reveal their results for fear of causing mass hysteria in the populace.