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Schoko Leibniz
A great biscuit, but the insistence on putting them into that moulded inner tray wastes space that should be taken up by biscuits marks them down in my eyes.
And is it only me that is offended by a few (two I think, plus requotes) that is appalled by calling them Custard Cremes. Allez vous dans la mer, if you're going to pretend they're a continental biscuit.
One of them is even trying to pass himself off as a biscuit scientist. Faker, I say.
@cougar exactly what I was going to recommend.
Can't believe there are multiple Custard Cream abstainees!
Rhubarb Custard creams not quite what I had hoped for.
Chocolate Malted Milks surpass expectation though.
Chocolate chip digestives for dunking without chocolate smudges.
Allez vous dans la mer, if you’re going to pretend they’re a continental biscuit.
And yet, we're told that Nice biscuits bear the name of a French city despite being very British.
I will eat any biscuit except shortbread, and those weird piped Danish butter biscuit things. I even love the French biscuits des sables (sand biscuits?) that come in a huge bag for 10F or whatever it is now.
I'm struggling to think of a biscuit that I wouldn't eat (or dunk) 🤔
Maybe one my wife made (shhhh! Don't tell her!) 😉
Biscoff, anyone?
The wife sometimes buys (rather expensive) nuttela biscuits, I have to fight the kids in hand to hand combat to get one. 😂
King of the dunking biscuit is the Ginger-nut.
King of the dunking biscuit is the Ginger-nut
only because it's completely desiccated to begin with - you have to practically soak them for 24 hours anyway to make them edible
Personally, I am of the opinion that the cheaper the biscuit, the better it is.
Cheap and nasty ginger nuts, nice, malted milk, etc, all go wonderfully with a cuppa at about 20.30 of an evening.
Lidl custard creams fine.
Drool…
Mrmoofo ruined this thread by definitively knowing the answer to the OP.
Cougar has identified the ultimate dunker. Cantuccini a close second.
Nice and Ginger Nuts are abominations.
Hob Nobs are a very poor substitute for the Abbey Crunch
Milk Chocolate Hob Nobs are disgusting - you might as well sit there spooning white granulated sugar into your mouth, it would have just as much flavour
The plain chocolate digestive is Top Biscuit, and the Aldi variety is Top PCD
batfink
King of the dunking biscuit is the Ginger-nut
only because it’s completely desiccated to begin with – you have to practically soak them for 24 hours anyway to make them edible
I distinctly remember badgering my folks to let me make a recipe from one of those annuals you used to get at Christmas - you know, the A-Team/Dukes of Hazzard/Knight Rider ones that used to be everywhere.
The recipe was dunk ginger nuts in orange juice, then sandwich them together in a line using whipped cream or, in our case, instant whip, then cover the resulting monstrosity with more instant whip and finish with crumbled up flake.
My recollection is that it was delicious, but I suspect that is coloured rose-tinted by the passage of time...
Wow, amazing - some vestige of the recipe still exists:
https://www.taste.com.au/recipes/ginger-cream-biscuit-log-recipe/a6npsjx3
https://justamumnz.com/2016/12/01/gingernut-log/
🤢
I have a fondness for ginger shortbread.
I will eat any biscuit except shortbread, [ ] I even love the French biscuits des sables (sand biscuits?) that come in a huge bag for 10F or whatever it is now.
Right, so you do know that Biscuit d 'sable are shortbread? It's the same recipe. And yeah Sable is sand but translates to English (in this instance) as breadcrumbs, although they do have a word for breadcrumb (Chapelure) why? Because: French
Nice and Ginger Nuts are abominations.
Gingernuts are much nicer when they've gone stale - like chewy gingerbread mmmmmm
Schoko Leibniz
The Lidl dark choc version are my current fave biccies for dunking.
After pacing up and down the biscuit aisle in Sainsburys (cba going to Tesco) for a good 5 minutes I decided upon these to cleanse my palette after yesterdays ‘biscuits’.
Yes I’m combining this thread and the Lego thread
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I have a fondness for custard cremes – but they have been cheapened so much that they are pale imitation of what they were.
The other biscuit that used to be wonderful and is now a pale imitation of its former self is the Cafe Noir.
When I last bought a packet, I was sorely disappointed at how rank they were compared to the crisp and moreish coffee flavoured goodness that I had as a child.
Cheaper the better in most cases I find. Meeting/training course unbranded numbers are always amazing but perhaps the invariable stultifying boredom of the circumstances in which one encounters them is a skewing factor.
Upper boundary of the prole biscuit class is generally marked by the chocolate hob nob IMO. Someone is bound to chip in with "But Tunnocks!" and while Uddingston's art deco biscuit palace has a strong repertoire, I'm not counting anything individually wrapped here.
I find it best to avoid the type of grasping, transparently aspirational, white-4x4-on-a-lease sort of biscuit made by the likes of Borders. Their dark chocolate ginger masterpiece aside, all those lemon drizzle type things can get in the sea. Too sweet, too fancy - if I have to think twice about eating eight in one go, it's not going to work out.
Choco Leibniz occupy a strange position - undeniably great, but quite expensive and not enough in a packet make them an obvious target for scorn but they have biscuit-of-the-people roots in Germany where, unadorned with chocolate and in a far more generous pack, they can be found naked as butterkeks. With two cups of tea and an 80 mile winter road ride in my legs, I reckon I could do a hundred of them.
If one wishes to climb the biscuit ladder of aspiration then don't fanny about, just go straight to your massive northern oat-based things you can get a Booths, Tebay and the like, those plate-sized monsters, often gingery, bearing some fictional granny's face on the packet that retail at about 25 quid for 8 biscuits. Much as I'd love to back myself to do a whole packet in one go, I know my limits.
And whoever said they don't like shortbread, WTF mate? See a doctor.
so you do know that Biscuit d ‘sable are shortbread? It’s the same recipe.
I've eaten plenty of shortbread, and plenty of biscuits des sables, and I can verify that the ones we used to buy do (or did) taste and feel very different to typical shortbread. So I would dispute that the recipe is the same unless you mean flour, sugar, fat and water which is pretty much the case for all biscuits.
Having read @2tyred post at least twice, I now find myself a) educated on the subject of biscuit hierarchy and b) really craving a plate sized biscuit and a large cup of tea.
To be consumed separately of course. We're not all savages 🙂
Love shortbread fingers but they're crap at dunking, must be the butter based water (tea?) Proofing.
Found the rhubarb custard creams in Tesco. A little heavy/chemically on the rhubarb maybe, but may need to consume the rest of the packet to be sure.
Solid biscuit acumen there 2tyred.
The point I like best is that individually wrapped biscuits cannot really be biscuits. Street biscuits anyway. I think things like Tunnocks et al occupy a strange mid ground between chocolate bars and full-on council biscuits.
Can our resident biscuit scientist explain why bourbons are shit? And the meaning of the term ‘reworked’. I’ve always been a fan of the bourbon but when I went to pick some up at the supermarket earlier I was overwhelmed by a crippling doubt.
We know about the Bourbons, Garibaldi and Jack McVitie but who was Bath Oliver?
Yes I’m combining this thread and the Lego thread
Thanks to you I think I've just broken a tooth.
Right,
Those biscuits with oats and raisins and butter and bits of apricots? So extravagant and exquisite and indulgent that they could only really be justified as birthday fare.
They are the best.
Not as an everyday biscuit, but as a pound for pound best biscuit, these reign suoreme.
And anyone preferring the chocolate coated biscuits, just grow up, we're not kids anymore.
Oh, and does anyone even eat rich teas and butter anymore? That behaviour is unacceptable and should be reported to the authorities.
And has anyone ever seen a barsix, except for in a vending machine? Are there vending machine -specific treats, like those pack of 16 ciggies you could only buy in nightclub vending machines back in the 90s?
Just seen off a pack of Ginger Nuts and remembered this thread. Thankfully no fake biscuit selection boxes at Christmas so I couldn’t complete a rigorous scientific investigation.
Ginger Nuts have been noticeable by the absence in the Inverness Aldi for the past couple of weeks.
I hope this isn't the start of an impending Ginger Nut supply crises.
A few years ago I was working on an old lady’s house
Is this some sort of euphemism?
with a couple of other chaps
Got to be
Oddly enough my mum bought us a box of family circle and only yesterday, during a family game of pictionary we came to the same conclusion. Mixed biscuits = shite
Thankfully no fake biscuit selection boxes at Christmas so I couldn’t complete a rigorous scientific investigation.
We had M&S selection pack, a cut above, in both taste and taste. Perhaps having so many slathered in a protective casing of chocholate helps?
I think you’re right. Chocolate covered biscuits only, all other biscuit selection boxes need to be banned by the Geneva convention
Just seen off a pack of Ginger Nuts and remembered this thread.
Ah you've just reminded me that MrsP got a pack of artisan ginger biccies in a work-related Xmas swag hamper. I thought I'd eaten all of we'd run out of Xmas treats but they're still sat in a cupboard downstairs. For now.
Depends whether is goes soft or hard when stale.
Isn't that a slur on us older folk? Pale male and stale?
Ginger Nuts have been noticeable by the absence in the Inverness Aldi for the past couple of weeks.
I hope this isn’t the start of an impending Ginger Nut supply crises.
I can't see that ever happening, not in Scotland anyway. 😉
Mixed biscuits go in a box marked 'nails' in the shed. This actually makes them taste OK.
Current is Morrison's the best all butter stem ginger cookies. They're pretty hard baked so watch that teeth.
Though a bit on the hard side that does make for a good dunker.
Mixed biscuits go in a box marked ‘nails’ in the shed. This actually makes them taste OK.
It stops the rats and mice stealing the nails ....
If there are ginger nuts in there, it ill stop any living animal stealing them.
almond shortbread. thinnish, one gobfull in diameter. Waitrose, I think ( - why yes, yes I am)
and if that wasn't thin-enough ice, Grasmere gingerbread (clue is not in the name IMO)
McVities and Oreos are vile; mass produced and stuffed full of emulsfiers, humectant, flavour enhancers and other chemicals which should stay in the lab test tube.
Puke.