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 email@example.com
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!
||Recently I had a great need to investigate ‘langue de chat’ biscuits, due to their allegedly superior dunking qualities. My dear friend swears she searches Fulham for these delicacies. Whilst searching for info under your biscuit section, I was surprised to see that biscuits, even for advanced level gourmands, always came in packets. Is that to insulate them in the North? I have a great love of biscuits in tins, and of course they are pretty and reusable tins. The spying of biscuit tins on upper shelves must surely warm the heart of the average advanced biscuit fancier?|
Richard in Shad Thames London
|Nicey replies: I'm doing my utmost to empathise but not really making it. So your basic concern is that posh French biscuits should really be available only in tins? However, I certainly follow your basic premise that biscuit tins are a good thing, and it gives my a good excuse to use our biscuit tin icon.|
||Well done Nicey, you got a mutation in your welsh greeting, the hardest thing to master apparently. They don't do half days on St David's day anymore as most of the children wouldn't turn up at all. Sadly dressing up ends when they go up to Juniors now. Infants and nursery age only, although you can buy the whole costume at Tesco or Asda these days, boys either wear Rugby jeseys or a bought Boys version costume of waistcoat and muffler with a Dai cap. very cute!|
On the day itself they are trying to get parades and so on going ala St Patricks Day, but a bit feeble so far. Also there are regular requests for it to be a National Holiday, so far unsuccesful. And the fake cream mix is Dream topping , excellent on trifle or my speciallity Butterfly cakes topped with a piece of fresh strawberry.
Noswith da, butty love Marion
Ginger Nut Review
|Nicey, Wifey, YMOS, |
Two trips down memory lane after reading your site this morning:
Hiromi Miura's description of her biscuit-cake brought wonderful memories flooding back of my early courting days 25 years ago, when my Geordie boyfriend's mother used to make a very similar concoction out of ginger biscuits and a powdered fake whipping cream that you added to milk - neither I nor my Geordie (now) husband can remember the name of the weird stuff that encased the ginger biscuits. My (now) mother-in-law's other two puddings were arctic roll with evaporated milk, and tinned fruit salad with the very same evaporated milk. Culinary madness.
More nostalgia when I saw that you'd made welsh cakes. As my mother is Welsh I know that one welsh cake is never enough, and they definitely taste better with a big slather of butter on top, so I fear for your diet … If you ever need help to finish off a big pile of just-off-the-griddle welsh cakes, I'd be very happy to oblige.
|Nicey replies: Morning Nicky,
I think the stuff was called Instant Whip, which must have harnessed the same sort of alchemy as Angel Delight to turn base cold milk into puddings, using nothing more than a whisk.
We shouldn't forget Sue's original message that prompted all this Welsh cake making.
I wondered whether, in time of reduced calorific intake you have considered the caramel snack a jack. OK, these are not real biscuits as we know them, but, when needs must, a jumbo carmel snack a jack is, I find, an acceptable alternative. Although it is not truly of dunkable quality, I have found it does dunk fairly well into a slightly cooled down cuppa (you have to snap it in half first because its, well, jumbo, and you can only let it soak for about 7 - 9 seconds or risk disintegration, but at only 51 calories for the size and sweet taste of it I think it well worth a visit. I prefer not to dunk mine nowadays, instead I enjoy it with a lovely cup of spicey tea and topped with some sliced banana (the snack a jack that is).
With regards to Wifey and YMOS,
|Nicey replies: I'm not sure under which circumstances I would find myself getting aquatinted with such items. It would have to be properly introduced I think as otherwise it seem that I had arrived there out of desperation, which obviously would be a bit undignified (no aspersions cast over your enjoyment of said items ). |
||Dear Nicey,Wifey and YMOS|
It seems to me that "whether biscuit or cake" is still arguable topic in the U.K. And I wonder if the "Biscuit-cake" is popular in many other countries outside Japan. The "Biscuit-cake" is a familiar as a simple, easy, safe but delicious "home-made" cake suitable for beginners in Japan.
The cake doesn't need the oven. I'm sorry if you have already known , but I would like to try to introduce the "Biscuit cake", here.
* Rich tea/Marie type biscuits
* whipped cream added sugar ( Luckily,ready-made whipped cream is available at my local E-mart in Korea)
* strong brewed coffee (or milk), room temperature
#1 Dunk the both faces of a biscuit lightly in coffee (or milk).
(Be careful not to make it too moist, please!)
#2 Spread some whipped cream on top of the biscuit.
#3 Continue piling with slightly moist biscuit and whipped cream alternately as much as you like, finishing with the biscuit.
#4 Fill the gap between biscuits and spread on top with cream, stylishly.
(If you prefer a "low-calorie" cake, you can skip #4.)
#5 Cover the yummy tower with plastic wrap and refrigerate at least three hours until the biscuits successfully change into a soft moist texture like a sponge cake thanks to the whipped cream.
#6 Adorn with your favourite fruit before serving.
If you create your cake longer like a log and lay it and then spread cream all over it, I think that your cake can be something like a Buche de Noel. To tell the truth, I have never baked even home-made biscuits and I know that my home-made "biscuit-cake" is extremely out of touch with elegance.
However, it was enjoyable for me to fix this cake. I hope many people will enjoy making your own "Biscuit-cake". By the way, as much as we the Japanese call the Biscuit-cake "cake", some people outside Japan may consider it "biscuit".
How do you feel about that, Nicey?
Hiromi Miura (seoul Korea)
|Nicey replies: Dear Hiromi,
I think that biscuits can be ingredients in cakes, as the digestive biscuit and ginger nut often form the base for Cheesecakes. So biscuits are quite prepared for this treatment. I don't think it can go the other way though. Perhaps the closest is the sponge fingers that get used in desserts which are very dry and brittle which have almost entered a state where by they could be used as biscuits. Even so that is no the same thing as smashing them up or treating them with a solution that would turn them into biscuits.
Perhaps some of the people outside of Japan should think about that, although you might have to do the translation again.
P.S. I like the strawberry on top, very tempting.