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14/10/2008
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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.

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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!
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Your e-Mails

Glyn Sykes
World of Biscuits


Bakers Tennis Biscuits Review
Nicey replies: That's a fascinating web site with lots of great history. A great bit in the introduction which pushes the invention of the biscuit back to the Romans, and of course wonderful to hear how tennis biscuits actually got their name.

Thanks again for sharing Mr Baumann's work with us.


Jimmy and Dazza


Fox's Delicious Cookies Review

Jon Gerrard
Rocket Science
Nicey replies: Yes it sounds absolutely safe, no problems there. Very similar process to mixing up Araldite only with out using a match and an old jam jar lid. I've always thought that a keen interest in Araldite was a good indicator of the onset of middle age. Think of us when you have made your first 2.2 million pounds (1 million goes nowhere nowadays apparently).

Brent Eades
Jaffa cakesCanada
Nicey replies: Actually it would be more shocking if Mick Jagger didn't like Jaffa cakes, and before we lower the tone of the whole site we should probably leave it at that.

Steve Worrall
CakeJammie DodgerJamButter


Jam Sandwich Creams Review
Nicey replies: Right a great deal to get through here. First off that's a Jam Cream Sandwich which Fox's are building there, a Jammie Dodger is not only different not having cream, but is a built solely by Burtons. Its a bit like calling your Dyson Vacuum cleaner a Hoover. Sorry for the pedantic bit there but I would be remiss if I didn't wade in.

Any how the Mr Kipling Viennese whirl is avery undervalued thing, and in a great many European countries would get away with calling itself what ever it fancied. Cake or biscuit they wouldn't really care. However in the UK it would have to be a cake, and not just beacuse as we all know, Mr Kipling makes exceedingly good ones, and he made these, but also because I don't think it can be classed as a pastry as it has raising in it. If it was a pastry I would probably just join a circle straight to cakes in the mighty NCOTAASD Venn Diagram of such things which is always open for a bit of a fiddling with.