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I just thought I should keep you and your readers informed of a fearful biscuit with which they could become involved if venturing overseas.
Recently while in Malaysia I had the terrible misfortune to encounter this "biscuit" while searching for something tasty to nibble upon. Actually a type of wafer confection -(yes, I know, always risky) it is all the more dangerous due to it's unfamiliar Malaysian name being entirely impossible to remember. All I can say is that it was clothed in transparent plastic (the warning signs were there).
How to describe this peril?
Ok... imagine a pink wafer that had been banished to the centre of the Sahara for a thousand years. (not a bad idea some would say). In that time it has gained an impressive tan. This is NOT due to chocolate content.
It is so devoid of moisture that even touching it will draw the very moisture from your skin.No doubt its moisture grabbing properties could be put to good use in some field of science, but not that of biscuitology.
In addition, this material has been coated with a couple of coats of brown paint- again this is NOT chocolate.
The resulting item is astoundingly and completely devoid of taste of any sort. How they did it I don't know. It's kind of eery really.
Rest assured that the fine teas of Malaysia are no match for this abhorrency, it is just too dry and too bland to be tamed by a simple beverage.
If you are in that neck of the woods and fancy something wafery and chocolaty try Beng Beng in Thailand which is quite safe.
I would like to thank you for highlighting the Abbey Crunch, a biscuit which surely deserves greater popularity. Since returning from Germany (a land poor in natural biscuit resources) I have been disappointed to find the breed absent from supermarket shelves. Hopefully your sterling work may save this unparalleled dunking-confection from extinction.
I look forward to reading your thoughts on the Fox's Crinkle Crunch. You would be advised to try the superb Butter flavour as all the rest are disappointing. Especially the rubbish cream-based varieties.
Cpl. T. And Clover (retd.)
PS. Pink wafers are poor in flavour and texture. Am ambivalent on the Nice. Hope that helps.
|Nicey replies: I've mostly seen Abbey Crunch in triple packs with along with ginger nuts and fruit shortcake for 99p in Iceland. Good hunting.|
||While living in Canada i am somewhat removed from the biscuit world, I occasionally am able to enjoy a good biscuit (although crackers seem to be more common around my house). I agree with the majority of your reviews, but I find pink wafers to be not only the best wafers available, but one of the better varieties found in the entire biscuit trichotomy. Fig Newtons have always had a strange hold on me; I particularly enjoyed them in my early years. Lately "Dad's" oatmeal and choc chip cookies make for a good lunch time supplement to a sandwich.|
Thank you for your informative reviews
|Nicey replies: Thank you for those thoughts.
I tried Pink Wafers again this week, in a grim experiment instigated by a work mate (Rimmingtons, Rinky dink Pink Panther wafers no less). Maybe it was the vitamins and minerals supplements as each wafer contained 10% of the RDA of zinc, iron, Vitamin C, B12, A folic acid, thiamin, and riboflavin, but they tasted bloody awful. I tried to think of something that might taste that bad and decided that stretches of tha A13 between Dagenham and Purfleet would probably hold their own in a taste test.