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Thin Arrowroot Review
On the subject of Rich Tea Fingers, I should like to mention the idea of Biscuit As Medicine.
I suffer from migraines and when I get one, I can't bear the thought of eating. That is with the exception of the Rich Tea Finger. The trick is to nibble the whole biscuit at once resulting in a mouthful of crumbs (a favoured technique of mine especially with Digestives and Abernethys).
Somehow this produces a foodstuff that is both palatable and non-nausea-inducing, and I usually feel better after eating a few with a couple of sips of tea. For this reason, in our household Rich Tea Fingers are known as "poorly biscuits" and there is usually an unopened packet in stock, "just in case".
I was once struck down with a migraine whilst holidaying alone in Paris. Having no companion to send out for aid, and not knowing where else to go in the city, I walked like a zombie for several miles to Marks and Spencers, where my treasured medicine was purchased for a small fortune. It was worth every painful step and every centime as I felt almost instantly better upon opening that packet of Rich Tea Fingers!
The Round Rich Tea simply doesn't work. I don't think the taste or texture is as good, and the shape of the finger is better for nibbling. My Granny used to speak of the medicinal properties of the Arrowroot (your site has touched on this already), but for me it's the Rich Tea Finger ever time. Sainsbury's for preference.
|Nicey replies: I think your tale of Rich Tea fingers touches on the paranormal.|
Thin Arrowroot Review
|Rather a slight upon a 'medicinal' biscuit methinks. Arrowroot biscuits were the prequel to modern treatment for diarrhoea, often caused by poor diet or bad water in centuries past. Like cornflour arrowroot is a good thickener and less likely to form concrete 'stools' than say kaolin. They also make a good 'dipping' biscuit and, as you should know, don't disintegrate in your tea. They might also toughen up your teeth if you are prepared to take the challenge - dry. Whilst they may not be the most flavoursome biscuit, with a rather earthy, ginger taste, the texture is more satisfying than say a rich tea biscuit for those of us with real teeth.|
|Nicey replies: I wouldn't have thought that the conditions in the human gut would not have been favorable to creating the starchy arrowroot colloid as the unraveling of the molecules in the starch grains requires higher temperatures than 37 degrees. I'm guessing of course.|