Your Views

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Your e-Mails

Katie Drummond HobNob Review	Here's a biscuit-related conundrum for you. I was in Waitrose at lunchtime and decided I ought to get the builder doing my door frames something to dunk in his tea. As he is a new builder, I have no idea of his tastes and preferences. So it was difficult to know what biscuits to choose. Nicey, what would you have done in that situation? (After wavering over the Waitrose own shortbread fingers, I got him some Hob-Nobs in the end - was I wrong?) Perhaps you could have a poll on builders' favourite biscuits, ie what people have found their builders like best
	Nicey replies: Katie, I think you were right to swap the Shortbread fingers for HobNobs. I hope it was the original Hobnobs, as that would have been a good choice. If you went for the chocolate ones then as you well know he might have interpreted that as a bit of a come on, or possibly worse, that you are easily parted from your cash. You can always knock him back with pack of budget price Rich Teas, but then again that's what most builders like. We are definitely interested in what biscuits can be successfully deployed in builders tea breaks.
George Speller Wagon Wheel Review	A few years ago I visited the Opie Museum of Advertising and Packaging at Gloucester (closed now, I understand). In the 50s gallery there was a large collection of biscuits in their packaging, including wagon wheels. I announced in a purposefully loud voice "It's true, they were bigger in those days!", a view readily agreed to by other contemporaries in the gallery. For, yes, the proof is out there. The Opie Collection has an original wagon Wheel, and it is vast.
	Nicey replies: We have heard anecdotal evidence that the initial 1950's Wagon Wheels were bigger, and so you have lent this considerable credence now. It would be interesting to know if it did have the same diameter as the primal Australian Westons Wagon Wheel that we got hold of a few years back.
Lizzy Arnott	Dear Nicey and Wifey, A while ago, I saw one of your readers posted a link to a website where somebody had tried to make a massive Jaffa cake (which didn't quite work, possibly because they tried to shoehorn it into being vegan). Anyway, as a Jaffa cake enthusiast I gave them link to a few of my nearest and dearest, and my friend sent me back a link to this site, where they do the same thing with lots of biscuits and snacks, including a rather wonderful Giant Party Ring and Giant Tea Cake. There's also another Giant Jaffa Cake attempt, only marginally more successful. Anyway, hope you enjoy it as much as I do. With cakey love, Lizzy Arnott x PS. I've contacted you before about a debate in my office about cakes and buns - we're a tad obsessed with any kind of tea accompaniment. So I thought, as an office project, we should try to contribute to pimpmysnack, but we've had trouble coming up with something that should be made massive. Any ideas?
	Nicey replies: Giant Fig Roll.
Karl Rhodes	I am, as I write this, eating my way through a packet of Fig Rolls (Lyons, 200g, cardboard box with red plastic outer celephane wrapping) and have decided to search the internet in search of alternatives as these seem to be very spongey, just like the Fig Newtons you have mentioned. They also have the ridged top and if I might say so, are a little stodgy. Now Im sure that fig rolls are by no means meant to to be light and fluffy, but these seem to stick to the roof of the mouth and dont have that subtle crunch to the biscuit part, that I seem to remember. Perhaps this is the Jacobs variety that I used to eat many moons ago, and I think I'll actively search for a packet over the coming days. PS Love the site - keep up the hard work! Kinds Regards, Karl Rhodes, Northants, UK
	Nicey replies: Yes you will find the Jacob's to have a harder biscuit. Also the Lyons falls into the Burton's fig roll family and as such you need to keep an eye on the fig content which can vary between 20-30% depending on the sub-species (Lyons, Coop, Spar, Asda, Sainsbury's etc).
Jeremy Shotts Tunnocks Wafer Review	Hi, Always been a big fan of the famous Tunnock's product in its distinctive gold and red striped wrapper. A month or so ago I found a plain chocolate variant in a matching gold and blue wrapper. Being a major convert to plain chocolate (digestive debate - you can guess my view - let's not go there!) since mid-twenties (age not decade!) I thought I was onto a winner. I was sadly disappointed! The chocolate quality was not good and for some reason the wafer/caramel internals seemed dry and lacking in the usual chewy consistency. Maybe it was just a poor batch - but I've not been back for a second try. Back to the standard product then and continuing contribution to the millions consumed daily! all the best, Jeremy
	Nicey replies: That's surprising, most plain chocolate zealots have taken to the blue and gold wafers like ducks to water. Perhaps you were just disorientated by the switch, a bit like approaching a French round-about for the first time. After a day or two it seems natural.
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