Fox's Butter Crinkle Crunch
|Sunday 11 Aug 2002|
|This week on NiceCupOfTeaAndASitDown we are highlighting the plight of the biscuit tin and the role it plays in todays society. If ever there was a biscuit in need of a tin then the Fox's butter crinkle crunch is it.
Foxes have used all of their biscuit know how to push sugar up to ingredient number two, with wheat flour coming in first place, and butter in third. The resulting biscuit does not dissapoint, having an almost butter toffee flavour and a lovely crisp crunch. The biscuits also have pleasing little crevices over their surface, However, leave a packet opened and unsealed, the next day you'll have something closer to a stack of little round damp dishclothes.
Fox's are well aware of this vulnerability and have printed the following advisory message on the packet "To retain freshness, once opened, biscuits should be kept in an airtight container". Sound and authorative advice indeed. They could have equally written, "Either scoff these all down in one go, or bung them in a tin to stop them going all crap".
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Lyons Fruit Snap Jacks
|Sunday 4 Aug 2002|
|Today I'm joined by biscuit enthusiast Andrew who helped out in the Fig Fest. Andrew has been eating biscuits for roughly 35 years but only considers his last six months to be in a professional capacity. Through out this review I'll be drinking Tetley tea (round tea bag) and Andrew will be drinking a very big and milky cup of Earl Grey.
Its been a while since we reviewed an Oat based biscuit and so it was some glee that I found a packet of Lyons Fruit Snap Jacks. Make no mistake this is an Oat based biscuit and should not be approached in casual fashion, as it requires some eating due to the amount of dietry fibre in it. Andrew comments "It's not a session biscuit". The 5% fruit in this biscuit proved a bit elusive with much of it sinking to the bottom, and the average biscuit showing only a single current on its top surface. We both felt that some more fruit would have helped distinguish this biscuit. The taste is also a good deal less sweet than the McVities HobNob or Abbey Crunch, and the biscuit texture is also much crunchier than the HobNob.
So all in all in all this is a satisfying biscuit, and probably a good choice for a tea break when doing any serious manual labour like digging up tree roots, or dragging blocks of stone along the ground to form giant neolithic stone temples like those at Carnac or Stone Henge.
|Sunday 28 Jul 2002|
|This weeks biscuit of the week has been selected due to paranormal forces, probably. Just as I was about to settle on Abernethy, whose picture I took a couple of months ago, I received an email urging me to review the self same biscuit. The Wife also had a Latin teacher called Israel Abernethy, so that sealed the deal.
Now Abernethy biscuits are made in Edinburgh by Simmers (Estd 1888), who don't appear to make to make anything else (actually they do I've just never noticed). Abernethy biscuits are named after their Scottish inventor Dr John Abernethy, who in turn was probably named after the Scottish town. The town takes its name from the celtic word 'Aber' , which doesn't mean dodgy atired Viking singing group, but 'mouth of', and 'Nethy' which is the name of the river. Then again he may have been named after something else called Abernethy, like a train or a goldfish or possibly large metal cylinder full of root vegetables.
So what can we say about the biscuit itself. Well they are very nice actually a bit like a cross between an all butter and a shortcake. The biscuit mix is raised with Ammonium Bicarbonate. Apparently this means they smell a bit odd prior to baking. If you've passed them over in the past then give them a try.
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