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Just dropping you a line to tell you about the rather splendid offer on at M&S at the moment.
For those that like the Bahlsen 'Messino' jaffa cakes (my primary source of nutrition), the M&S ones appear to be exactly the same. The box is the same shape, the tray is the same, they look the same, they taste the same... oh and it says proudly on the box, "Made In Germany". But, best of all, they are 2 packs for 99p at the moment! Life does not get any better than this.
|Nicey replies: A bargin indeed!|
My working week is shared between the delighful town of Reading, and Moorgate in the City. A little too much Reading if you ask me, but that’s another story.
Anyways, having seen Chris Hollis’ post about the stash of Plain Chocolate Hob Nobs in EC2 and being fortunate enough that today was one of my Moorgate days, I raced down to find the aforementioned sweetshop. Sitting proud upon the shelf were eight tubes of Plain Chocolate Hob Nobs (best before 28/04/07). I bagged two of them at £1.40 a pop – the temptation to snaffle the lot did pass my mind but I felt I should leave a few for other fellow PCHN (I agree – the correct acronym) hunters.
£1.40 might seem a lot, but it’s cheaper than getting your friends in Melbourne to pick them up for you which is something I was seriously contemplating.
Another invaluable service has been provided by your excellent website.
I thank you.
I’ve just enjoyed a splendid biscuit, so, when I returned to my desk, I typed “Best Biscuit” into Google, as you do, and arrived at your most interesting site.
Like your recent correspondent (Julie Marlow), I am an expat living in Melbourne, and the biscuit that transported me today was an Arnott’s Chocolate Shortbread. Confusing I know, since it’s neither short, nor bread, but as we know nomenclature in the biscuit world is inconsistent at best (i.e. Jaffa Cakes). We really need an international naming convention to sort it out once and for all. Conforming biscuits could advertise the fact on their (cardboard) packets as in: HobNobs (Approved – Societe Internationale de Biscuit Nomenclature, Geneva). Anyway, I digress. The ACS is redolent of Dundee biscuits that I used to enjoy in the schoolyards of my youth, in darkest Sheffield. Extremely moreish, with a pleasingly doughy texture , and lots of clag. You’re picking clumps out of your molars for hours.
|Nicey replies: Good plan in the biscuit naming body, but I can't see its decisions being adhered to if its based in Geneva, as Swiss biscuits are mostly utterly woeful. Most of them would carve out a more useful living for themselves as packing material, given that they tend to be puffed up with air in some fashion, rather than being full of biscuity usefulness. I think I would be tempted to site it on the Isle of Man, which would make it handy for the British and Irish to thrash out the various issues we have in biscuit nomenclature. Actually there aren't too many but it would make a lovely long weekend for everybody and I haven't actually been there, only over it.
As for Dundee biscuits the unrest continues here as the authenticity of the ones produced by Cottage biscuits (see our missing in action section) was questioned by one meticulous correspondent. Never having had one I'm unable to comment.
||Nicey, me old dunking chum....|
As a true officionado of the plain chocolate Hob Nob, my world has litterly been torn apart since hearing of my oaty little friends' sad demise. Imagine then, my beaming face, when chancing upon what must be one of the last batches left within the square mile.
A quality sweet shop by my office selling Plain Chocolate Hob Nobs (Or PCHN's to true worshippers) albeit in the rather unsatifactory tube rather than the perfectly servicable wrapper.
Being London, paid a fortune..... but this is a sellers' market!
Keep up the good work on the web-site.
If any London readers want to nip in there quick, the shop is just by Moorgate Tube, near the Chemist. Top shelf (ahem) by the tea bags.
Lotus Caramelised Biscuits Review
|In Belgium we do eat sometimes "speculoos" biscuits as the filling of a buttered whitebread sandwich.|
This is a cherised memory of my infancy.
The Lotus caramelised biscuit you describe, is member of the "speculoos" family.
(Just now, I discovered your sweet website. So my comment comes a little late)
sincerely, Walter Bauters
|Nicey replies: Walter,
Hats off to you Belgian people, biscuit sandwiches, you have our respect.