Your Views

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Your e-Mails

Gordon Watson	Hi Nicey, If you want to get serious, how about this quote from CCFRA: http://www.campden.co.uk/research/current/consumdef.htm "Cognitive measurement of consumer criteria for manufacturing standards of texture of biscuits The aim of this project is to understand the textural properties which influence consumer acceptance of biscuits. Short dough biscuits (e.g. Lincoln type) will be produced with a range of textures. Knowledge of ingredient functionality will enable the hardness, crunchiness and breakdown properties of the biscuits to be varied, and through studies of consumer perception of these textures, their acceptability will be measured. This information will be used to assess the effects of reducing the fat content on the quality and acceptance of this type of biscuit. If successful, this information will enable manufacturers and retailers to sell biscuits of even greater acceptability to consumers, including products which contain lower levels of fat. " Fascinating stuff, I'm sure you'll agree. yours, Oafyuf
	Nicey replies: Yes that is very interesting. It shows that biscuit engineering is a vibrant and exciting science. Maybe one day you'll be a able to do an entire degree on biscuits, somewhere. I would like to come and do a guest Lecture on the Abbey Crunch, and the importance of a nice sit down, if that ever happens.
Liz W	Ere Nicey, I'm having a bit of a do for the next couple of days to celebrate 50 years on the job, Woo, lots tea and biccys in the garden, Yay. Have you got any suggestions for some useful biscuits, I'll need about 12 to 15 thousand packets I reckon. Ta. Liz.
	Nicey replies: Liz, You'll probably be OK with loads of tins of Rover assortment, they are a bit pricey but if its a special do then its probably worth it. They are a good selection with a few bourbons, jam and cream sandwichs etc so they should keep everyone happy. As a bonus you'll also have several thousand old biscuit tins left over to keep all your old photos, paper clips and bits of string in.
Sue Clark Garibaldi Review	I must disagree with Jon Beck's email about digestive biscuits being all the same, no matter which brand you buy. Clearly Jon has no idea what he is talking about because as we all know, the only true digestive biscuit is made by McVities. All other brands are inferior alternatives, mainly because they have an artificially sweet taste, hence they are known as the "sweetmeal" variety. Any disgestive fan will be able to spot the difference betwen McVities and other brands blindfolded. I would also like to point out to Jon that far from being ignored on this site, Digestives were Biscuit of the Week 03/02/2002 ... and I must say I have to agree with this quote taken from the Digestive's review on Biscuit of the Week :- "Other people attempt to make digestives but they taste like cardboard compared to the mighty McVities"
Mark Daszkiewicz	Once again, Hello Nicey, Thank you for your contribution to our debate regarding malted Milk and Toffypops. Siobhan and I have since agreed to a compromise and have implemented a four-biscuit rotation sytem, which also includes Jammie Dodgers and Custard Creams. I just thought I'd drop you a line to ask for your standpoint on Iced Gems. There is a concensus here that they are amongst the worst kind of biscuit imaginable. It is just too small to be filling and too bland to be satisfying, whilst the lacklustre dollop of icing on each one is so haphazard that you get the impression no care has gone into it's presentation at all. Due to the size it also lacks dunkability, which surely undermines it whole status as a biscuit. The only thing I can see of any value in the Iced Gem is the intricate biscuit graphics that have gone into it, but this in no way makes up for the finished product, which ranks alongside the dreaded Nice in the pits of Biscuit Hell. On a sidenote, I would like to say how much I miss the 'Iced Shortie'. These are of course a shortcake biscuit with a generous smothering of icing on the underside. Simple, but superb, and an example to Jacobs of how an iced biscuit should be done. Has anyone out there seen these fine biscuits recently? Whilst Party Rings are admittedly similar, I would still like to get in touch with this old friend. Thank you for your help, and your biscuit advice.
	Nicey replies: Mark, Glad to hear that you Siobhan have come up with a biscuit rotation scheme, this very sensible, there are a lot of biscuits out there many of which are worthy of attention, Perhaps you could have a wild card for a fifth biscuit. Now on to iced gems, they are indeed regrettable. Due to their size, taste and texture, they seem to be a more related to something that you would get from a builders merchants, such as quarter inch chippings or dry walling. I certainly would not advocate eating them not least due to the nasty sharp spikes on the icing.
Amelia Jones	Hi there, I agree, to a degree, with you opinion about Petits Beurres. But have you tried the "Galettes Bretonnes"? LU make them and they are lovely although if you go to Bretagne you can get home made ones which are to die for. When I was a kid in France, we used to put Nutella on them (I was 8) but now think that they are the best biscuit around. With dark chocolate digestives, obviously. Best wishes, Amelia
	Nicey replies: Amelia, No I haven't tried them, next time I'm in France I 'll give them a chance. Home made ones do sound interesting, a lovely lady in Perigord, Mdm Mouliner, used to make Walnut tarts for me using the walnuts from the tree I camped under, they were delicious. Hoorah for Walnut trees. I once heard of a French girl, a friend of friend, mistake Marmite for Nutella a spreading about half a jar on a bit of bread. She was so truamatised after taking a bite that she had to cut short her study visit by several weeks and return to France.
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