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Sunday 10 Feb 2002

A complete one off, the Garibaldi biscuit is unlike any other, and as such commands a unique position in the biscuit world.

Where do I begin, its got more currents in it than even a fruit shortcake. They come in big slabs with little marks where you are supposed to break them up. Its almost like they are shipping in kit form, and it requires a little extra bit of engagement from the biscuit eater.

They seem somehow flatter than other biscuits and their glaze gives them a high specular index.

Affectionately known as dead fly biscuits, yet again the sheer fact they have a nick name marks them out from their other biscuit brethren.

 Your feedback 15 messages


Sunday 3 Feb 2002

The undisputed king of the large diameter biscuits, this is truly an iconic biscuit.

Found in two main varieties, SweetMeal and WholeMeal, the digestive biscuit sets a standard for the whole biscuit world. Its satisfying nature make the biscuit eater consider how many to have at a time 1,2 or maybe 3. It's versatile providing the base for many more elaborate biscuits, (see Chocolate Caramels), and even chocolate covered biscuit bars such as the Breakaway, or the base for Cheesecakes.

Once again the biscuit shown here is from McVities, and its a WholeMeal. Other people attempt to make digestives but they taste like cardboard compared to the mighty McVities.

I have seen girls slip a sheet of kitchen roll in the bottom of their biscuit tins, when opening a new packet of digestives, and although this is completely unnecessary, it is strangely alluring.

 Your feedback 15 messages


Saturday 26 Jan 2002

Ahh the simple shortcake biscuit, always there to bulk out the biscuit tin.

A steady performer the shortcake is often overlooked but always a welcome sight on the biscuit plate. It really comes into its own in those little packs of biscuits you get in hotel rooms, with the biscuit eater will greeting it like a long lost friend.

Its edge pattern makes it appear like a little 'road up' sign, again reinforcing its identity as a workhorse of the biscuit world.