In a world without restaurants, cafes and bakeries, all that remains for supper is biscuits. And oh so many. Arguably too many. Place the small cake on a cake turntable if you have one and cover with the buttercream, then do the same for the large layer. Shortbread. Somehow both underrated and extremely meh at the same time. Griffin’s doesn’t do it that well.

For reasons of hygiene and safety, personal grooming products, cosmetics or items of intimate clothing cannot be returned. Eating one breakaway tastes and feels like eating a Timeout chocolate bar. That’s great. But that means eating three biscuits (which is not super wierd) is like eating three Timeouts (which is super weird). They’re dangerous, is what I’m trying to say. Ginger Ninja (I Love Baking), Gingernuts (Countdown), Finest Ginger Chunk (Pams), Gingernut (Baker Boys) , Ginger Nut (Arnott’s) There are some biscuits that every brand has tried (choc chip, digestive) and some that are originals (Squiggles, Oreos). Hundreds and thousands should be an original.

Marks and Spencer Jam Sandwich Biscuits

In 2016, Burton's sold its licence to make Cadbury-branded biscuits to Mondelēz International (the owners of Cadbury), although they are still made in Burton's factories. [6] Make sure your toffee sauce is cool but runny enough to drizzle over the sides of both cake layers - use a large spoon and drip, or pour into a sauce bottle and go around the outsides. According to someone who appreciates shortbread more than I do, this is the superior option. I am taking their word for it because why wouldn’t I? In June 2021, it was announced that the company had been bought by the Ferrero SpA. [7] Brands [ edit ]

This biscuit shouldn’t work. It’s so thin, the icing is mostly flavourless, and hundreds and thousands are notoriously just colour, no flavour. So why are they so bloody yum? It almost makes me angry thinking about it. Did anyone else not notice until now that both Griffin’s and Arnott’s have apostrophes in their names?Girl Guide biscuits aren’t available at supermarkets year-round (they certainly weren’t there this month) and therefore don’t make the list. Rest assured, if they were available all the time, they would rank highly. These are Countdown brand, wafers (notoriously maligned), and vanilla (literally used as an insult against boring people). Join the dots. Hugely overrated. This is a child’s biscuit and unless you are eating the leftovers from someone’s 5th birthday party, eat something else. One of the few versatile biscuits. Perfect for s’mores, great in a cheesecake base, and one of the riskiest but best dipping biscuits. There is less than half a second between the ideal wine biscuit dip and having disgusting mush sink to the bottom of your drink. The lows are low but the highs are oh so high. Beat together oil and sugar in a mixer on a medium speed until well incorporated (it won't be fluffy like butter but should come together after a couple of minutes).

Mix on a slow to medium speed until the mixture forms a smooth dough, then roll to about 5mm width and cut 75mm rounds. Bake at 160°C for about 15-20 minutes or until pale golden-brown. Putting them all in that group at the start. It’s like every Countdown brand biscuit is actually made from exactly the same stuff and just painted to look like different flavours. What a waste! Just pool your money and make one good biscuit! Ideas like this are why I will never be rich. Griffin’s and Arnott’s each have their unique strengths but for some reason Griffin’s also tries to beat Arnott’s at their own game. Mint Treat, you’re never gonna be Mint Slice. Give it up. There are two ways that biscuits can be eaten: on their own (cold), or with a drink (hot). Chocolate Butternut Snap is a medallist in both categories: it’s the second best biscuit to eat on its own (behind Yellow Squiggle) and the third best to dip (behind Tim Tam Double Coat and gingernuts). This is why it has to be number one. Meryl wishes she had such range.Digestives are one of my favourite biscuits and I would happily eat these fruit ones if they were out on the table. I would also not notice for 12 years if they disappeared entirely. Keep a very close eye on this sauce as it is easy to burn and a burnt toffee or caramel sauce isunsalvageable and not very nice. Scotch fingers are just shortbread that’s been to the gym. And that’s my scientific opinion. Chocolate scotch fingers are an incredible supper biscuit. The satisfaction of breaking the biscuit in two (like two fat chocolate fingers) to make incredible dipping implements is unmatched. But the real joy is that one biscuit transforms into two. You eat one scotch finger and think ‘should I have another? Is two biscuits too many?’ and then you look down and see that you’ve actually only eaten half a biscuit. It’s a modern miracle. I've forgotten exactly what Google Buns are like - are they some kind of bun or sponge mixture with a giant currant filled with sherbet in the middle, or is there more to them than that? I suppose I might start by mixing up some bun or sponge mixture (whichever it is). I don't know whether sherbet can be cooked? To be on the safe side, I think I'd cook the buns and then make a hollow at the top in the middle, stuff currants and sherbet in the hollow, and replace part of the bun I'd hollowed out on the top. Can't quite imagine what it would taste like!