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Your e-Mails

Brian Barratt
CakeFruitCork Hat - Australia
Nicey replies: Mr Barratt

Bit of both I thought, although I would have expected an egg glaze to be mandatory.

Kevin Sowerby
ChocolateFruitFig rolls

Lynn Pettersen

Lu Mikado Review

Jim Boff
FruitThe FrenchJammie DodgerFig rolls

FruitJaffa cakes
Nicey replies: Well low fat biscuits are a very tricky area, a bit like low alcohol drinks. Biscuits by their very nature have lots of carbohydrates and fat, mess with this basic equation and somethings not right. There are two main approaches, subterfuge and avoid total substitution. Foxs 'Officially Low Fat' cookies use clever recipes to avoid the fat content, small amounts of glycerol are used to keep the biscuit soft, a bit like its use in icing. Strong flavours such as almond and cherry try to steer our taste buds away from the lack of fat. The result through subterfuge is slightly odd but very very low fat cookie.

The second approach seen in much of the McV GoAhead range is to bulk up the biscuit with something that is low fat like fruit. Now, I happen to like that, but you may not.

Sometimes products are of course bulked up with low fat air, so watch out for those.

Interestingly another reason why the Jaffa Cake is a cake and not a biscuit is that is sponge base is much lower fat in than its biscuit shelf mates, and combined with plain chocolate the fat content is impressively low.