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What a nice web site you've done there. As I live in Paris it offers a welcome glimpse of bakelite and allotments, the smell of new Beanos in the paper shop, and everything else that make Great Britain possibly the most Great British of places on the face of the planet.
I have a confession, and I would gratefully appreciate your respecting my anonimity, a request you'll understand given the perverse nature of my sin.
I like eating digestive biscuits with a bit of sharp cheddar cheese. Nothing wrong with that, you say? How about *chocolate* digestives? Both milk and plain? I have to make sure there's no-one else in the house when I do this, as it disgusts and saddens my family.
I would find it of great comfort if there were others who, if not sharing my prediliction, could at least extend some sympathy along with the tea? God made me what I am.
Thank you for letting me get this off my chest. I feel better already.
|Nicey replies: Tim,
Yours is a recognised condition which is why we have the cheese icon.
love the site, especially the rave reviews of all things Tunnocks.
Have today had the best biscuit ever. This is the biscuit that Choco-Leibnitz should have been.
Marks and Spencer Extremely Chocolatey Biscuit Rounds. £1.29 for a pack of 8, 6.5g of fat per biscuit...and it's all worth it. Come in either white or milk chocolate...and they are smothered in creamy chocolate! Shaped something like a trivial pursuit piece...they are easy to grip and require at least two bites to devour. But oh, the chocolate to biscuit ratio is perfect..you gotta try them.
|Nicey replies: I think this is one of the Fox's Creations range doing a stint for M&S, expect to see it turning up in any number of Christmas selection tins very soon. I think off the top of my head that the chocolate to biscuit ratio on them is up in the 4:1 or even 5:1 area as opposed to say the 3:7 of a McVities Chocolate Digestive. Personally I think that's a bit too much, but they obviously have got you well on side.|
McVities Milk Chocolate Digestive Review
|At work we are getting into a heated debate about Chocolate Digestives and I was wondering if you can please clear it up for us. |
Is the chocolate on the top or bottom of the biscuit? and explanation as to the answer might help us sleep better at night.
Having called Mc Vities we have been told that the chocolate is indeed on the bottom, but for some reason this just doesn't feel right.
|Nicey replies: The chocolate is indeed applied to the bottom of the biscuit, but the consensus opinion (we have thrashed this out in the past) is that this then reverses the polarity of the biscuit so that the chocolate side is now the top. This is so blindingly obvious, as everybody eats them chocolate side up and puts them on plates chocolate side up and even photographs them for the pictures on the packet chocolate side up. Hope you sleep better tonight.|
|Ian and Barbara Smith
We were dismayed to discover from Fortnum and Mason that chocolate covered Bath Oliver's are no longer available. I expect some marketing "geek" somewhere, who has no discernment, has reached this decision.
A nice lady in F & M, who knew her biscuits, put us on to you. We need a national campaign to save one of our countries great products. What will Christmas be without them? Why can't these wretched people just leave a good product alone?
What do you think?
Ian and Barbara Smith
|Nicey replies: Well Bath Olivers are made under license from Fortts by Jacobs, we presume the chocolate covered ones are too. Two glimmers of hope are the acquisition of Jacobs within the last two weeks by United Biscuits (McVities,Crawfords,KP), which might see some changes the most likely being a focus on Jacob's brands and a move away from generics. Who knows this may benefit the Bath Oliver (my dream scenario is that they fix the Club biscuit back to how it should be while they are at it).
The second strand of hope comes in the form of the recently revived Huntley & Palmers, which really is an attempt to combine the brand name with a range of premium products utilising other manufacturers. H&P at one time owned Bath Olivers and so have a historical association with them. We know the MD of the new H&P has been exploring the idea of adding Chocolate Bath Olivers to his range.
Actually we were in Bath last weekend and took this picture of what we believe to be the ancestral home of the Bath Oliver, which is now a pub in Green Street Bath, but once was a bakery operated by the late Dr Oliver's (inventor), coachman Atkins, to whom he bequeathed the recipe and lots of flour.
||The item Karl 'Two Lunches' Hughes describes is clearly what is known in Australia as a 'slice'. I'd wondered about the lack of representation of slice on this site before, and come to the conclusion that it must exist only in Australia - though the Kiwi 'tray bake' sounds like the same thing. |
Slice was very popular when I was growing up (the 70s). It can be made from a selection of diverse ingredients mixed and pressed into a tray (and often iced), or from a biscuit recipe cooked in a tray (and often subsequently iced). Sometimed slices are fancy three-layer creations, eg caramel slice (shortbread base, a thick layer of caramel, layer of actual chocolate on top) or peppermint slice (shortbread or chocolate biscuit base, peppermint filling, chocolate layer), or raspberry coconut slice (very crumbly delicious base, raspberry jam, sticky coconut topping). And there are very delicious plainer versions like chocolate slice (chocolate biscuit base, chocolate icing, coconut sprinkled on top) and ginger slice (ginger shortbready biscuit base, plus ginger icing that you cook in a saucepan and which has the unusual quality of making your mouth feel cool when you eat it).
Slice is always made in a shallow, often rectangular tray (a slice tray). You don't see it as often as you used to, though you can often still buy it in cafes and old-fashioned cake shops.
Needless to say, a good accompaniment to tea, though not ideal for dunking.
|Nicey replies: I was going to say 'slice' too but then I didn't. I feel this information is probably of immense importance in helping finally working out phylogeny of such items as flapjack. I'm actually quite excited.|