|Sunday 12 May 2002|
|So the first thing that you notice about an 'all butter' biscuit is that its not all butter. If it were, it would indeed, be butter, and therefore be a bit greasy for a biscuit.
The All butter biscuit derives it name from the fact that its fat content is derived from butter alone. Thats got to be good, butter is good wholesome stuff, and as such doesn't need loads of wonky stuff mixed in with it in order to make biscuits. As such All Butter biscuits have a very nice flavour, and you can easily imagine that these were baked specially for you by your Auntie or some skilled biscuit making aquaintance.
The biscuit shown here is a Waitrose All Butter biscuit, and therefore takes itself quite seriously, being a biscuit member of the John Lewis partnership. Its not about to be muck you around, oh no. It says I have 25% butter by wieght, and it does. Complete fat composition piece of mind.
|Sunday 5 May 2002|
|I fear I am going to upset some of you, but I have an opinion of the Bourbon biscuit, some what similar to that of Jennifer Lopez. Both are when described sound lovely and are greatly admired. However I find my self somewhat underwhelmed. I often feel that I'm missing the point with the Bourbon biscuit and by rights should like it a lot more than I do. However, I find that Iwill frequently pass it over , frequenting as it does biscuit assortments, in favor of biscuits with apparently lesser charms. I can quite imagine that some people think that this is about as good as it gets, I'm just not one of them. None the less I still have a great deal of respect for the Bourbon, being as it were one the elder statesmen of the biscuit tin, and showing the Johnny come lately biscuits a thing or two about biscuit design.
The one shown here is a Crawfords Bourbon, also well known for their Custard Creams. As you can see these bourbons have excellent embossing and the regulation ten holes, and you can clearly make out the little sugar crystals embedded in it.
There is good sport to had breaking Bourbons apart to get at their chocolate cream filling, with points being scored for precision and full marks going to complete removal of the cream as a single entity.
Bourbons are also reassuringly uniform in size regardless of the manufacturer. Perhaps Bourbon biscuits could form the basis of an SI unit of measurement, with biscuits being measured in Bourbons e.g. the digestive has a diameter of 1.13 bourbons, or that ocean liner is 7.6 kilobourbons long, or wavelength of light emitted by that Argon/Krypton laser is 46.1 nanobourbons. I'm sure you see what I'm getting at.
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Rich Tea Finger Cream
|Wednesday 24 Apr 2002|
|This one has kind of jumped the queue of biscuits waiting for review, however, I was so repulsed by its name I had to review it.
As you can all guess, I'm sure, its a couple of rich tea fingers with some cream up the middle. Its a bit dry and really not up to the usual high standard of 'must eat' biscuits that Fox's are known for. The packaging advises that the biscuits shown are not actual size, which is good. Probably they have had problems with this issue since 1853 when they were Est. with punters being upset or let down by biscuit dimensions.
So why am I bothering with this unremarkable biscuit? Well its the name. Finger Cream. Generally elongated parts of the body and dairy products when put together conjure unpleasant images. Finger cream, implies that this is cream that has been scrapped from fingers. The thought of a hypothetical chocolate covered version whilst probably a much better biscuit, is sullied by its inevitable name of "Chocolate Finger Cream". Eeeew.
Sort it out Fox's, use "Cream Finger".