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Your e-Mails

Walter Bauters Lotus Caramelised Biscuits Review	In Belgium we do eat sometimes "speculoos" biscuits as the filling of a buttered whitebread sandwich. This is a cherised memory of my infancy. The Lotus caramelised biscuit you describe, is member of the "speculoos" family. (Just now, I discovered your sweet website. So my comment comes a little late) sincerely, Walter Bauters
	Nicey replies: Walter, Hats off to you Belgian people, biscuit sandwiches, you have our respect.
David Blaxill	Hi Nicey I just went to the biscuit tin and made a horrible discovery. In a fit of tidiness, someone in our family had put hobnobs and ginger nuts in the biscuit tin together. As all biscuit lovers know, mixing ginger nuts with other types is supposedly not a good idea, as ginger nuts will impart their flavour. But what we now have is a ginger nut flavoured hobnob. Surprisingly, this is not an unpleasant combination of flavours/textures, and the hobnobs have lost none of their crunch. I have just put away four of them, and very nice they were too. Anyone wanting to replicate this mutation should note - the formula is 2 hobnobs to 1ginger nut, and leave for about 3-4 days. Regards David
Ian Everitt Wagon Wheel Review	Hello Nicey I was fortunate enough to discover your wonderful book on the back seat of a friends car and I have never enjoyed a 30 minute car journey more. The next day I went out and bought a copy on Amazon (well not so much went out then more diverted 10 minutes when I was at work to go on line, but you get the point) Anyway I digress from the purpose of this e-mail. When my brother and I were younger and had packed lunches to take to school we would have some kind of sweet biscuit snack, the usual penguins, clubs, wagon wheels etc. well we found that in summer and in an age of no aircon we would open our lunch snacks to discover that the chocolate had melted and therefore spoilt our sweet snacks (please note that we still ate them though). Now my mum is a resourceful woman and came up with the idea of freezing our lunch bars, then in the 3 or so hours between them being added to the morning lunches and us opening them at noon they would have defrosted enough for us to eat them chilled and un-melted. When my brother and me were on school holiday we discovered that or mum did not revert to keeping the biscuit treats in the cupboard but kept them in the freezer! This meant they were not available to eat off hand but had to be defrosted first, until my brother one hungry day at home discovered something that still baffles me to this day. You can eat frozen Wagon Wheel! Where we were expecting a cold and frozen biscuit and centre, we just had good old Wagon Wheel, granted it was cold but it was not properly frozen! And what’s more it was very nice indeed because the chocolate was flaky, the biscuit slightly more resistant and the marshmallow was perfect. At the end of our holiday we went back to school and mum soon discovered that instead of several multi packs of wagon wheels there were only two loose ones left. And finally the point of the e-mail, being a man of science I was hoping that maybe you could explain why Wagon wheels do not freeze? All the best Ian
	Nicey replies: Hoorah! for our book sculling around in the back seat of cars. Anyhow as you know Wagonwheels of old were quite unlike anything else on the planet before or since. So it comes as little surprise to find out that they had unique physical properties. Perhaps if you had thought of it at the time you could have continued your investigations and seen if they fluoresce under ultra-violet light or if finely divided Wagonwheels (technically crumbs I suppose) could act as the catalyst in something like the Haber-Bosch process. I doubt if a modern Wagonwheel would be any good as they are made with conventional components like chocolate and so forth.
Ben Murray Morning Coffee Review	Hi Nicey Just read your review of Morning Coffee - it was never a real favourite of mine, but i did use it for one of my more ostentatious biscuit based experiments in the early eighties. This was to see how many biscuits could be dunked at one time in a standard sized mug of tea, and the dimensions of Morning Coffee proved ideal. I would pile them on top of one another, grab between forefinger and thumb and then dunk - this would then be placed in the mouth whole. My record was nineteen. Hope you are well and love the site. Ben (lifelong biscuit and cake fan)
Conor Burnell Chocolate Caramel Review	Having recently discovered your website, i was taken aback at the simplicity, and yet brilliance of the idea. As an Irishman, i am somewhat proud of our status of the largest tea-drinkers per capita, and as such, do my part to preserve that status. One thing i feel obliged to mention to you and your great website is the multitude of new flavours and textures to be achieved by doing that seemingly inapropriate and misguided attempt at food storage,and putting biscuits in the fridge, or, when the circumstances apply, the freezer. This is especially rewarding if the bisuits in question involve chocolate, and even more so when they have caramel in their composition. (it goes crunchy, shattering into caramelised shards in your mouth before melting back into a single entity). Caramel Digestives (McVities, naturally) work extremely well in this manner. I just hope you will take this seemingly eccentric method, (which came to my attention after the resounding success of following through upon being told to put Rolo's into the freezer by an acquaintance) on board.
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