Your Views

Keep your e-mails pouring in, it's good to know that there are lots of you out there with views and opinions.

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Your e-Mails

Ian Walker	Oh my god! how could you miss the ONLY way to eat Jaffa's, you of course have to eat the orangey middle bit first, then devour the rest whole.....what are you people thinking of.... Ian
Mark	Dear Nicey & Co, regarding your "How to eat a Jaffa Cake" poll, I'd like to bring to your attention another couple of variations. As a family, we greatly enjoy aping the advert where a scandinavian teacher takes a bite then holds up the jaffa saying "half moon", then stuffs in the remainder and mumbles "total eclipse", complete with cheesy swedish-chef-type accents and crumb-spitting. Giggles all round every time. The little ones love those 'Limited Edition' Berry Burst flavour Jaffas (forgive my ignorance, but have you reviewed them?). With the standard ones, they tend to skilfully nibble away everything but the tangy orange jelly, which is a wee bit too tart for them, then leave the orange blob lying around somewhere inconvenient. Regards, Mark of Swavesey
	Nicey replies: Next time we pass through Swavesey we'll look out for all the smashing orangy bits in the middle scattered around. Actually last time we were there we bought some nice Pain-aux-raisins off a French market stall.
Phil Barrows Rich Tea Review	Nicey, Could not resist another bit of biscuit smiley art, in recognition of London 2012. Created with Jammie Dodgers and Rich Tea Finger biscuits. Regards Phil & Wysi
Phil Barrows	Nicey, Wonderful website and brilliant book! Both have provided a lot of amusement and helped spark the creation of the attached winking biscuit smiley. This original mark one winking biscuit smiley used Cadbury Fingers with Peanut Cookies. I hope to create the mark two version in the future using Jammie Dodgers for the eyes and possibly the Rich Tea Finger Creams for the head. I believe the Mark one fails to hit the spot totally, in that it uses a cookie rather than being a true all biscuit smiley. Chocolate fingers also prove to be a difficult medium to work with, due to the tackiness of the chocolate not mixing well with camera equipment. Pre-cooling of the chocolate fingers in the fridge, for several hours prior to commencing photography, did reduce the goo element to some extent though. Would be honoured if attached e-mail / smiley appeared on your excellent website. Doodly Do
	Nicey replies: Phil, I think you have got a bit of a crop circle thing going on there. Perhaps you have a lay line running through your table.
Sue Northcott	Hi Nicey, The Jaffa cake story prompted my colleagues to nag me to tell you about my biscuit cakes. It all started shortly after I first met the man who was to become my better half. He introduced me to his mother's dinner party 'cheat' dessert from the 70s. All you need is a pot of whipping cream, a packet of ginger nuts and a glass of sherry. You need to prepare everything the night before. Whip the cream until it's nice and thick. Put the sherry in a shallow bowl. Open the packet of ginger nuts and dip each one (both sides) in the sherry. As you finish each one you need to reassemble them into the cylindrical shape they were in in the packet on a serving dish. This is the only tricky bit. Once your roll of biscuits is complete cover the whole thing with the cream and leave in the fridge overnight. (You could sprinkle it with grated chocolate, nuts or whatever takes your fancy, too.) When you finally get around to cutting up the cake all the biscuits will have fused into one wonderful log. Everyone will ask for the recipe. I've tried many variations of this over the years. The most popular uses chocolate chip cookies and orange liqueur (replace with orange juice for small people). You could even use chocolate mousse instead of the cream. My personal favourite is to dip shortbread fingers in whisky and assemble them in two rectangular layers with raspberries sandwiched in the middle. Cover with the cream and decorate with more raspberries and grated dark chocolate, The only hard part is making sure that you get the biscuits soggy enough. Yum! Sue Northcott
	Nicey replies: That does sound excellently 70's. Its put me in the mood for a Vesta Beef Curry and Surprise Dried Peas.
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