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||Please help me restore my reputation, so I can show my work colleagues that I'm not a fantasist. Growing up in the Midlands in the 50s/60s I am absolutely positive that my mum used to buy - loose from Woolworths in Mansfield, I think - digestive biscuits that had a mild pineapple flavour. I used to love them, but I can't imagine why . Anyone else out there remember them ? Please put me out of my misery. Best wishes - Mary Evans|
|Nicey replies: Mary,
Luckily for you I just had an email from Peter Gilbert who out of the blue said "One biscuit that I can recall from my youth in the mid '50's, was a digestive type of biscuit, I recall it being a little larger than the general digestives then available, but flavoured with and marked out like pineapple. Suited my sweet tooth!"
||I was wondering whether you ever came across a biscuit called the 'Dunker'. It was manufactured by Northumbria Fine Foods, and was launched in around 1994. It's USP was that it was designed for dunking in tea; it was designed not to disintegrate or shed particles whilst being dunked.|
If I remember, it was a diamond shape and was a 'hovis' brown oaty/ malty kind of thing. don't think it was a success.
|Nicey replies: Yes we have heard of it from several people although this is the first time we have had a manufacturer mentioned. I think it might have suffered from being presumptuous in many peoples eyes. A bit like calling a vehicle a 'shopper', when lots of cars/bikes are perfectly able to go the shops and do many other things besides. |
|Sarah Campbell Kennedy
I am procrastinating writing an essay and so thought I should alert you to the Best Biscuit in the World, which you may have missed out on in your biscuitology experiments.
It is made by Arnotts, and is called a 'Kingston'. I found it in Australia and have yet been able to find/buy it online or in the UK, but it is probably the most amazing biscuit I have ever tasted. I only ate my first on a whim because I am from Kingston, but by god I am thankful for trying it.
Thought you should know. If you ever find where I can get them in the UK i'd be grateful... i'm saving up to return to Australia and get some more, but I am only a mere student and my biscuit-quest fund is limited.
|Nicey replies: They are actually made under licence by Arnotts and are their version of the South African biscuit the Romany Cream made by Bakers. We reviewed the originals some time ago.
You can get Kingstons in the Australian shop in London's Covent garden although they are loads of money.
I am hoping you can help me with a biscuit matter!
I am trying to remember the name of a biscuit I can vaguley remember eating when I was a kid, around 20 years ago I think! The biscuit in question can be described as ressembling the Lincoln biscuit with the dimples on top being more like PIMPLES than DIMPLES , I mean that they were bigger than the ones on the Lincoln biscuit.
Hope SOMEONE can help me remember the name soon!
A worried and sad pathetic biscuit lover!
|Nicey replies: Yes I know the chappies, they were a shortcake biscuit much like a Lincoln. They also had cousin which had a raised square lattice pattern on the top. I'm not aware of either of these having formal titles beyond 'Shortcake' biscuits, but somebody may know different.|
Have been utterly enthralled both by the book and the website. I wonder if the undoubted resutant upsurge in teabag consumption compensates for the fall from those convering to your 'two cups from one bag' advice.
Anyway, my reason for writing is to ask if you can remember the biscuit pictured here in a new guise. I have a hazy memory of these being brought home by the Mummy in my young days and I'm pretty sure they were packaged in some silver paper wrapped about the sort of corrugated cardboard which these days is to be found sat atop the uppermost layer in a box of posh chocolates. This packing was necessary, because these came in Garibaldi-style long megabiscuit format. However, these biscuits being so light and delicate, Garibaldi-style packaging would have presented the user with a bag of crumb and dust. Indeed, whilst one could be quite cavalier in Garibaldi separation, dividing these chappies into their individual form was quite a task; tapping one soundly on the plate, for instance, was likely to reduce the megabiscuit to many thousands of fragments. I'm sure they are of similar constitution to the non-cream part of a Mr Kipling Viennese Whirl.
My wife - who spotted the packet whose scan is attached and brought it home - seems to remember that they were made by Bahlsen, but I'm pretty sure that's not the case. Any light you can throw on the matter would be welcome, since we have postponed a tasting session until we can find out the original name of these biscuits; somehow it seems wrong to tuck in in our current state of 'tip-of-our-tongue'dness.
All the best.
|Nicey replies: Hello Ray,
Right I've never encountered the biscuits of which you speak, they do sound like an import. The remembrance of a foil inner pouch is very indicative of Bahlsen as this would be their 'Tet' packaging. However its likely that other continental manufacturers would have adopted a similar format to the market leader, so its by no means certain.