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!
||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.
Romany Creams Review
|Kia ora Nicey and Wifey,|
Had heard about your web site quite some time ago when the hubby and i were still living in the UK.
Glad to see you are still going strong.
We live happilly in New Zealand and my favourite biscuit out here so far has to be the 'Kingston' by Arnotts - it sort of reminds me of a Gypsy Creams from years ago in Scotland, where i was born.
However, it is about half the size of a Gypsy Cream and the biscuit halves are more golden coloured but the Kingston tastes very nice especially dunked and is kind of more-ish as one is never quite enough and i usually end up eating about two or three quite greedilly and quickly the minute the tea is poured!! Oops - i have to limit them and look at them longingly in the packet or i could end up turning into a biscuit! Hahah!
Thank you for a really good fun web site.
Louise and Lez
|Nicey replies: Yes those Kingstons are fairly much the same idea as the Gypsy Cream, which made a brief come back here a year or two ago. They are made under licence by Arnotts from Bakers of South Africa, and we reviewed them a good while ago now.
I'm wondering if anyone can help me with information regarding the birth of the digestive biscuit. Growing up on the southside of Edinburgh I was always told that Robert Middlemass invented it in his quaint biscuit factory on Causewayside (now long gone along with the lovely aroma). All the written history i have seen suggests its creator was Alexander Grant of McVitie & Price down in Rose St., which may be true, but as history is always writen by the victors i am naturally a little suspicious.
|Nicey replies: It seems that you have more local information on this than us, who as you have keenly observed are reading from the history books so to speak. I'm perfectly prepared to keep an open mind on such matters.|
Iced Gems Review
|You may or not be aware, that because of the associations with Huntley & Palmer Reading football club were known as the "Biscuitmen" for many years. Until that is a smart alec ad man rebranded the club's nickname to the "Royals" in order to trade on a more sophisticated? and appropriate nickname. Some of us, including the club's unofficial fanzine website "Hob Nob Anyone" remain loyal to the "Biscuits or Biscuitmen" Your site gives us lots of pleasure, as there are many parallels between football and biscuits, foreign players worldwide biscuit brands and so forth. A link would be good, please keep up the good work.|
|Nicey replies: Yes I see that you have a HobNob your URL icon on the site. Of course if I were to don my biscuit anorak I would say that the HobNob has only been linked to Reading for the last 3 years since United Biscuits (McVities) acquired Jacob's UK based business and so inherited the Huntley and Palmers brands that had previously passed to them, there by traces back to Reading. I don't suppose you fancy informally being called the Iced Gems, which would be more accurately portray the clubs local heritage?
||I read, with interest, your opinions on fig rolls - and the bake-then-cut / cut-then-bake debate. I am currently favouring Sainsbury's-own (bake then cut) complete with ridges. This delightful temptress or a biscuit has a fine dunking consistancy and is ideal as the base for my own 'chocolate coated fig rolls'. [If there was every a biscuit waiting to be made, this is it.]|
Along with the chocolate garibaldi this is my only attempt at 'home cooking'. (Although I am not exactly sure if melting-chocolate-and-coating-stuff-with-it can count as cooking). The ridges on the figrolls act as a splendid trough for the chocolate, biasing the coating to the top, and allowing for a relatively thin coating all over, yet both the fig roll and the chocolate get a look in when vying for your tastebud's attentions. [Compare the chocolate covered garibaldis - when coating only one side is all that is possible before the chocolate taste dominates].
Perhaps one day my chocolate fig rolls [fig-o-lates?] will be commercially avaialble, and cast before your expert eye/mouth. Do you know any 'Dragon's Den' style venture capitalists looking to break the biscuit market?
|Nicey replies: Aren't fig rolls terrific! Given my current diet status all fig rolls sound brilliant whatever is going on with them, so I'm in. I don't know what Theo, Duncan, Deborah, Peter and the new chap think. Duncan Bannatyne could flog them in his health clubs to people as they leave the gym.|