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Your e-Mails

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.
Chew Lip Ping Khong Guan creamy chocolate biscuits Review	Hi Noticed you did a review of Khong Guan creamy chocolate biscuits. It's a biscuit company from Singapore, not China. The company's history is outlined here It's quite a famous brand in Singapore and I remember eating it 15-20 years ago. :P LP
	Nicey replies: Thanks for that I was just following what the pack said, so it must have been a fully localised Chinese export pack.
Douglas	Hi whoever, Several months ago, whilst strolling down memory lane, I suddenly recalled the Montego bar. Despite asking all my friends and work colleagues, and even my mum who used to buy them, no one remembered them. I was beginning to think I had imagined it all. After my wife taunting me earlier today, I decided to settle it once and for all. Now I am vindicated, thank you 'nicey'. Oh, by the way, I am certain that they also made a rum flavoured bar as well, but the ginger one I can almost taste. It was lush. Thank you Douglas
	Nicey replies: No problem Douglas it's what the internet is for really. Now we just need to hear from somebody who can remember eating a Montego in a Montego.
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