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I just have to let you (and through you, the world) know that the finest combination known to man, or at least to me, is two plain chocolate digestives sandwiched together with peanut butter (crunchy, if poss). Obviously, for the avoidance of chocolatey fingers, the biscuits should be arranged with their chocolate-covered sides pointing inwards.
Incidentally, I share an office with someone who assures me that cheese and chocolate spread is a divine combination, and she has even gone so far as to bring me in cheese and chocolate spread sandwiches in an attempt to demonstrate this 'fact'. Whilst this is an obviously misguided approach, it does lead me to wonder if a similar choc digestive strategy could be employed with cheese as the filling ...
best wishes, as ever,
|Nicey replies: Anybody else called Victoria want to add to this discussion I wonder?|
Just wanted to add to the 'spread poll' currently on the site after Stuart Pearce's email. My siblings and I used to make buttercream icing (much better than just butter!), or even just water icing to spread on otherwise plain biscuits (our faves, and cupboard staples were digestives, Rich Teas and sometimes malted milks). If we were feeling really adventurous and willing to wait a couple of seconds longer we might have added some food colouring, really hiking up the sugar/E number intake and guaranteeing us bouncing off the walls soon after. I would also like to say that ordinary chocolate spread was another common one for me, being allergic to nuts and therefore nutella!
|Karl ‘Two lunches’ Hughes
My colleagues and I have spent some time this morning trying to work out whether this recipe is a CAKE or a BISICUIT.
We have a split in opinion. Can anyone out there please help resolve our conflict and let us know the official verdict.
Then we can get on with our work.
PS Nice Site!
Karl ‘Two lunches’ Hughes
|Nicey replies: Dear Mr Two Lunches,
Its not a Biscuit, niether is it a cake, it is however the sort of thing that is often seen sharing a shelf with the equally troublesome flapjacks in our local bakery. The Kiwis make a lot of this type of thing, and maybe that has something to do with the Scots that emigrated there. They call them 'tray bakes' I believe. Whilst for us it shouldn't be too much of an issue if something takes up an unusual spot on the great venn diagram of biscuits, cakes and related items, for the VAT man its a big issue. The VAT man would probably see this as a biscuit that way he could tax it due to its chocolate being largely external.
I fear I haven't answered your question, never mind.
As an experimental sort of person, I have recently been trying to bake my own chocolate chip cookies, which despite lacking the substance and rigour of many good British biscuits, can be very comforting when still warm a gooey, especially when served up with either a hot cup of tea or an ice cold glass of milk.
I thought the best way to bake American cookies would be to use their own native recipes, and therein lies the problem. I have managed to convert the volumes used in American recipes (usually cups of flour etc) to weights without too much difficulty, but no matter how hard I search I cannot discover the weight of a 'stick' of butter.
I have one friend who remembered that in America a pack of butter is divided into four sticks, and that a pack is roughly the same size as in Britain. This might make a stick weigh in at 4 ounces, but I would dearly love confirmation before I rink life and arteries to a mis-proportioned recipe.
If either you or any of your readers could help I would be much obliged,
All the best,
|Nicey replies: Your guess is as good as mine. How a nation as technologically advanced as the Americans still insist on using such arcane units of measurement is beyond me. All this feet and inches stuff is based on the distance from the end of Henry V nose to his thumb, yet they program it into their space craft. This then ploughed into Mars as some of the more sensible people at NASA had used meters but forgotten to tell the blokes still using feet and inchs. At least Beagle 2 knew roughly where it was when it smashed itself into tiny pieces.
Plus they have a different inch which they use for surveying, its only two millionths of an inch different to a proper international inch, (which incidentally is now defined in terms of the meter). But why bother? Mind you the Canadians have their own inch aswell.
And all this cups business is fine if you posses the American standard cup, and know how tightly to stuff things into it.
Butter used to be sold by the half pound, as opposed to 250g. That makes a stick 2oz based on what your saying.
If you are going to talk about glueing two biscuits togther with something, the ONLY choice is a pair of digestives joined with chocolate spread. Heaven !
Rich tea works as well but not as good as your proper digestive. The spread needs to be the smooth stuff, not the type with nuts in it.
I think I feel the need to go and make one of these now...