Lyons Toffee Pops 120g x 4

Product Information

When searching for biscuits in the New World online shop and sorting by popularity, lowest to highest, this abomination was the first result. I have a 13-year-old nephew whose favourite biscuit is Krispie. That an inherently old person biscuit can reach the youth of today is admirable. This had to be done. To mention some biscuits and not others would simply be an attempt to hide our biscuit privilege. Because we do have biscuit privilege. You probably thought there were a handful of good biscuits at the supermarket but you’ll soon see that there are respectable choices well into the 60s on this list. Hugely overrated. This is a child’s biscuit and unless you are eating the leftovers from someone’s 5th birthday party, eat something else. If I’m being completely honest, I’m not sure why these are so high on this list. They surely don’t deserve to be.

Did anyone else not notice until now that both Griffin’s and Arnott’s have apostrophes in their names? 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). Add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture until combined. Slowly pour in the coffee and mix in - the mixture will be quite runny.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. I’ll be the first to say that super wine biscuits are good. And many would argue that they’re better than vanilla wines. But the time for arguing is later. The time for placing super wines insultingly low on a biscuit ranking is now. 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?

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.The biggest surprise of this whole exercise was discovering Pams’ Finest range. This biscuit was great, against all odds. Flavoursome, plenty of chocolate, and soaks well in a hot drink. Turns out Pams know how to make good biscuits. So why, then, do they insist on making a bunch of shite ones too? And while I’m here, Pams has no apostrophe. If the brand isn’t named for someone named Pam then what the hell does Pams mean?! Make sure your cakes are completely cool, then cut in half (trim off the top if needed to get even layers).

In case you haven’t noticed, I generally believe that every biscuit would be elevated with the addition of chocolate. Never is that more evident than seeing how much better the chocolate krispie is versus the plain krispie. 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]Jaffa thins are great. Whether or not you prefer them to the original is largely based on how many you plan to eat. Eating one jaffa thin is better than eating one original thin. But as you consume more, the jaffa drops and the original rises.