Mission Statement
About our book

Buy our book as
Classy Hardback

Cuddly Paperback
Mailing list
Biscuit of the week
Club Milk
Your feedback
Pauline Wilson
Search feedback
The Wife says
Fig Fest
Biscuit quiz
Your Reviews
Missing in action
What the polls said
Giant Bee
Underpant toast
Apocalypse Bunny
Giant Marmots
The Duck
We are hosted by Precedence Technologies Internet Services
In Association with

Your Views

Keep your e-mails pouring in, it's good to know that there are lots of you out there with views and opinions.

To help you work out what is what, are now little icons to help you see biscuit related themes. And now you can see at a glance which are the most contested subjects via this graph (requires Flash 6.0 plugin).

Please keep your mails coming in to

If you like, you can use this search thingy to find stuff that matches with any of the icons you pick, or use the fantastic free text search, Yay!
Chocolate Cake Fruit Pink Wafers World of Biscuits The French Cork Hat - Australia Kiwi - Kiwis
Rocket Science Jammie Dodger Fig rolls Jam Smells like biscuits Jaffa cakes Biscuit tin Tea
Seek you the Grail Cheese please Canada Personal mug Superstitions Holidays Vending machines Tea cosy
Dunking Butter Aeroplanes Kettles Toast Picnics Spoons Weapons
Custard Tea in the Movies Ireland Rest In Peace Japanese Black Thunder
Type some key words here to search the feedback section

Your e-Mails

Faye Farman
Personal mug
Nicey replies: Faye,

I'm sure there are any number of smart and satirical replies to your message, however I will leave that as an exercise for our readers.

Clark Duplichien

Chocolate Chip Cookies Arnotts vs Maryland Review
Nicey replies: Cheers Clark,

That helps out a good bit, I wonder what the 'working title' for the colony was before the second Lord of Baltimore got involved. It could also have wound up being Henriettaland perhaps.

Rachel Simpson
Nicey replies: Oh yes the inclusion of eggs is yet another fairly sound way marker, on the road between biscuit and cake. There are some exceptions as always. The garibaldi has an egg glaze, and there is the occasional biscuit with some egg in its dough.

Chris Jagusz
Biscuit tin
Nicey replies: Chris,

First recommendation is not to keep strongly flavoured biscuits in a plastic container, as they trap flavours. The second is to keep really strong ones in their own tin possibly with other related biscuits. Either way maybe you should get a couple of tins of biscuits in for Yuletide then you'll have something decent to put biccies in come the New Year.

As luck would have it I found this picture of you.

Colin Juffs
Jaffa cakes
Nicey replies: Colin don't get yourself in a state over this.

Yes we saw the bit on QI, which was fairly well informed, but did slightly play down the technicalities. The soft/hard argument has many exceptions, which is why the tribunal hearing for the Jaffa cake wasn't a simple open and shut case.

If it was that simple I wouldn't have been able to write a book on it. The really big Venn diagram in the book goes some way towards helping at least bring some form of order. However, there simply are no hard and fast rules rather a whole series of continuums upon which things find themselves, and a truckload of annoying exceptions. I find the Venn diagram is the best way of representing these issues, and you can place things on it using all the sensible rules you have devised. The beauty of the Venn diagram is allows things to more than one thing simultaneously depending on how you look at it, which often solves the problems. For instance the Doughnut sits in the union of cakes and bread all be it closer to the cakes. All the crackers you mention sit simply in crackers, and those Hovis digestives sit in the union of biscuits and crackers, again albeit closer to biscuits than crackers. Don't worry about Poppadums.

The fact is that all of these things exist and what's often more important the names we give them is their relationships with other baked goods. Through this we learn that its how things are made and how they are eaten is often the key to working out where they belong rather than their physical properties.