||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. |
||Dear Nicey and Wifey,|
I know you don't much like fancy teas but will be tolerant of those who do. Occasionally in England or Scotland it is possible to find Twinings' Rose Pouchong Tea which has a lovely subtle flavour of dusty potpourri. In Ireland it is IMPOSSIBLE to find it and so I am developing a nervous tic in my left eye. What should I do?
|Nicey replies: You need to find a tea buddy in England or Scotland that has cravings for Barry's tea and you can exchange parcels.
|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.
Custard Cream Review
|As someone who has worshipped the Custard Cream for over twenty years I am a little shocked, if not slightly outraged, by the way in which you and others prise apart the biscuit in order to access its creamy innards. This desecration shows not only a distinct lack of sophistication and appreciation, but ultimately a lack of respect for the biscuit.|
I would expect this sort of behaviour from a two year old learning to use his or her incisors for the first time. But by the age of, let's say ten, our pallettes should have matured enough for us to appreciate the sublime juxtaposition between baroque exterior and cream filling. In fact one can ONLY appreciate the creaminess after having bitten through the biscuit part.
I can only hope that the vandalism so proudly expressed by some Custard Cream 'enthusiasts' is not as widespread as your website has led me to believe.
|Nicey replies: You could put a pack of them in a food blender to form some hypothetical cheese cake base, or batter them to bits with a rolling pin. Do you find these images upsetting too?|
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.|