What's your favourite Biscuit?

[Halicarnassus]

It's got to be Abernethys. But it's a close thing with Simmer's Butter Biscuits.

Since moving to the land that time and culture forgot however, I've developed a fondness for ANZAC biscuits.

[JMN2]

I have a biscuit perhaps once every five years, but when I do my choice is usually a ginger nut.

[Rhyd6]

Ginger biscuits for me too, preferably ginger thins - delicious and as they're so thin no need to dunk them

R6

[TedSwippet]

According to the Biscuit Map of Britain, mine should be dark chocolate digestives.

In truth, my go-to is the (common!, and) ever reliable ginger nut, so perhaps I need to consider moving. I try not to keep open packets of any type of biscuit in the house -- they seem to evaporate depressingly quickly.

[midnightcatprowl]

I don't eat biscuits at home and rarely when eating in a cafe (I make an exception for the one little thick round biscuit which M & S put in the saucer of your cup of coffee). When I was running my shop I did serve biscuits at our staff meetings (which inevitably meant I ate them too) and we always went for the Traidcraft Chocolate Shortbread Fingers which we sold in the shop anyway and which beat anything similar by miles.

If I was taking up biscuit eating at home I'd definitely want good quality Ginger Nuts which are the only biscuits I'd ever think of dunking.

[johnstevens77]

We never buy biscuits and the only time I usualy have one is during the tea break at our local bridge club and then it is a Lidl shortbread finger which I dunk in my black tea. However, our favourite biscuits at home are caramel bars with pine nuts that I make about once a year.

Recipe

CARAMEL BARS WITH PINE NUTS


NO. PORTIONS : 32 SQUARES


FOR THE PASTRY

1½ CUPS (300GR) BUTTER
2/3rd CUP CASTER SUGAR
5½ TSP GRATED LEMON ZEST
3 CUPS FLOUR
½ CUP CORNFLOUR
½ TSP SALT


METHOD:

1. LINE A DEEP BAKING SHEET WITH SILICONE PAPER.
2. CREAM THE BUTTER.
3. ADD THE SUGAR AND LEMON ZEST AND BEAT UNTIL LIGHT AND FLUFFY.
4. SIFT THE FLOUR, CORNFLOUR AND SALT TOGETHER AND TO MIX.
5. WHEN A PASTE IS FORMED, PRESS ONTO THE BOTTOM AND SIDES OF THE BAKING SHEET.
6. PRICK WITH A FORK OR ROLLER DOCKER AND BAKE FOR ABOUT 35 MIN. AT 350°F. REMOVE FROM OVEN, SPREAD IN THE TOPPING AND BAKE ABOUT 20 MINS UNTIL BUBBLES FORM.
7. COOL IN THE PAN AND CUT INTO SQUARES.

FOR CARAMEL TOPPING

150 GR BUTTER
200 GR DARK BROWN SUGAR
½ CUP HONEY
500 GR (3 ROUND CUPS) PINE SEEDS
3 TBL CREAM

METHOD:
1. PUT THE BUTTER, SUGAR AND HONEY INTO A PAN AND WHISK OVER MEDIUM HEAT UNTIL BOILING.
2. CONTINUE COOKING WITHOUT WHISKING UNTIL LARGE BUBBLES FORM, ABOUT A MINUTE AND THEN STIR IN THE PINE SEEDS.
3. REMOVE FROM THE FIRE AND STIR IN THE CREAM.

[Halicarnassus]

I stayed at a B&B last night and I couldn't believe my eyes: on the sideboard was a packet of Garibaldi biscuits I hadn't seen Garibaldi bikkies for years, at least since I live in the UK. They didn't last long.

[AleisterCrowley]

Garibaldis?
Dead fly biscuits
(Happy memories of 'Abbey Crunch' when I was young - are they still around?)

[Halicarnassus]

Garibaldis?
Dead fly biscuits
(Happy memories of 'Abbey Crunch' when I was young - are they still around?)

I believe they have been discontinued.

[Halicarnassus]

Garibaldis?
Dead fly biscuits

Just remembered my old 'compo' rations in the army. We had army issue equivalents. We also had these other thick cardboard affairs that no one else in my troop could stand. I was never hungry Happy Sapper.

[AleisterCrowley]

Biscuits, brown and Biscuits AB ?!

[Halicarnassus]

Biscuits, brown and Biscuits AB ?!

Ha, yup.

[GJHarney]

It's got to be Abernethys. But it's a close thing with Simmer's Butter Biscuits.

Since moving to the land that time and culture forgot however, I've developed a fondness for ANZAC biscuits.

Agree with all of those. I strongly suspect that you will also like Lancashire Tosset Cakes (biscuits) which are similar to the first two on your list but with the addition of caraway and coriander seeds, they tend to be seasonal (around the festival of St Oswald) but you can make them yourself easily enough (recipes are online). I'm currently eating what feels like a Spanish version though from Delicioso (Tortas Saladas Con Romero), large biscuits made with olive oil rather than butter and flavoured with sea salt and rosemary.

Finally if we can add a category for long-lost biscuits that you wish were still available my pick would be the very large chocolate covered shortbread Dundee.

[Halicarnassus]

It's got to be Abernethys. But it's a close thing with Simmer's Butter Biscuits.

Since moving to the land that time and culture forgot however, I've developed a fondness for ANZAC biscuits.

Agree with all of those. I strongly suspect that you will also like Lancashire Tosset Cakes (biscuits) which are similar to the first two on your list but with the addition of caraway and coriander seeds, they tend to be seasonal (around the festival of St Oswald) but you can make them yourself easily enough (recipes are online). I'm currently eating what feels like a Spanish version though from Delicioso (Tortas Saladas Con Romero), large biscuits made with olive oil rather than butter and flavoured with sea salt and rosemary.

Finally if we can add a category for long-lost biscuits that you wish were still available my pick would be the very large chocolate covered shortbread Dundee.

Oh. I'll have to try those Tosset Cakes. My youngest daughter is a canny cook, so I'll look up the recipe. Thanks.

[DiamondEcho]

I like dark chocolate digestives, as the dark choc balances the richness. But if there is one biscuit that I occasionally have that's sure to impress with their sheer gorgeousness it's [dark] chocolate florentines.
http://www.deliaonline.com/recipes/main ... lorentines

[Iwenbk]

Digestive chocolate

[Halicarnassus]

Digestive chocolate

I must own up here to be rather partial to club orange too.