The digestive is a good biscuit for cheese, but not great on it's own.
The oat biscuit, or hobnob if you prefer, is good on it's own, but not so good with cheese.
It's hard to settle on a single satisfactory stock biscuit.
3 May 2023
26
-
The obvious solution to the dilemma is to sort out the mean bastard who is only allowing you to have one type of biscuit in the house. HTH.
-
The humble rich tea biscuit.
Good on it's own, good with cheese, even good for dunking if that's your thing. Also good with chocolate on.
The most underrated biscuit could solve your dilemma. -
I'm with Russ. Two different biscuits are required.
Water Biscuit for cheese.
Some sort of Ginger Biscuit for sweet (preferably the Borders ones with plain chocolate ).
-
It might be worth checking to see if Adrian Chiles has done a column on this.
-
Not very much. I want a single stock biscuit, that's a good all-rounder. Not a rewriting of the parameters.
Sorry, I've not explained myself very well. I was expecting this to be something that I could eat.
It seems harsh to judge a man by the company that he keeps, but such is the nature of prejudice.
Fear not. I have full faith in our crack team of in-house idiots.
-
This has reminded me of other things that are not what they say they are.
Shortbread (not bread), Sweetbreads (neither sweet nor bread), Jaffa Cakes (not cakes), Rich Tea (not very rich, is not tea).
-
Ooh I love the Jaffa Cakes debate! Didn't they call then cakes to avoid some kind of luxury biscuit tax or something years ago?
-
The government charges VAT on biscuits but not cakes.
But, ultimately, cakes go hard when they are left out, biscuits go soft. Jaffa Cakes are cakes.
-
We had some very nice rhubarb crumble biscuits in Yorkshire, if that helps the debate.
-
I'm with LessRed in backing the Borders dark chocolate ginger biscuit as the go-to choice for a sweet biscuit. The Bahlsen Leibnitz is a close second, and in my view wins the day for the milk chocolate category.
-
It’s remarkable how little people don’t understand or deliberately misinterpret the brief. For the all rounder, it will depend on personal taste depending on sweetness/thickness/robustness/crumbliness etc
Personally, I think the digestive is a great all rounder as it’s not too sweet, has a decent consistency, and can handle most cheeses. Especially if chutney or pickle is added. (Perhaps, if you want to sweeten it you could add jam, marmalade, lemon curd, chocolate spread etc*)
*I would not do this myself as I’m not partial to a sweet biscuit.
-
I find myself a bit more persuaded by Guru's intervention. Partly because of the logical and rational argument, but mainly down to his willingness to wade into other people.
The digestive is a good allrounder. Except I don't particularly enjoy eating them on their own (maybe this is a good thing?, he says looking at his waistline...). Which is what I most use a biscuit for (and why it's not worth stocking something else, for occasional usage).
How can you tart up a digestive for eating with a simple stock ingredient (nothing messy, or sticky, like jam/honey)?
Apart from buying oat biscuits instead.
-
I found a very similar and slightly superior version of these in (i think) Sainsburys. Has an indent pic of a milk maid on it, they are the nuts.
-
From above, it's these:
Not a pic of a milk maid but a fancy french chap
-
Excellent work, Pantzcat, both in identifying a biscuit that I definitely want to try, but even more than that, by wilfully ignoring Guru's prosaic insistence on discussing the original topic. Discussions on biscuits cannot be tethered to the ground. They must be allowed to fly free.
