I’m allergic to both peanuts and almonds so I didn’t eat these. But the Finest range from Pams is surprisingly good so I’ll confidently place them here as I’m sure they’re… fine. 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). 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. Oh, how my heart flutters when I think of the butternut snap. It’s the perfect biscuit. A crunchy biscuit with just a hint of caramel sweetness, dipped in a high-quality chocolate. You can’t help but smile. Shortbread. Somehow both underrated and extremely meh at the same time. Griffin’s doesn’t do it that well.

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. Like the monte carlo, the kingston (is that a deliberate place name trend?) feels fancy. But instead of the white filling, it’s chocolate and it’s marvellous. I only learned last year that the yum fat biscuit from those Christmas sampler boxes was a called a kingston. 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? 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. 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.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] 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. This recipe makes 40 small biscuits, it seems like a lot but trust me you will want to make this amount as they will disappear in no time! Mine also lasted over a week and were still perfect. For the caramel you want to make sure you are using a soft chewy pre made caramel sweet you can buy in the shops, I will leave a picture of the ones I used. You don’t want to use a hard boiled caramel or a fudge as they won’t work.

For the shortbread, first, chop the butter into rough chunks then add it with the rest of the ingredients to a machine bowl with the paddle attachment.

If I ate a peanut butter biscuit my face would turn into one giant hive but people seem to love peanut butter and I’ve heard good things about these expensive biscuits. Make sure your cakes are completely cool, then cut in half (trim off the top if needed to get even layers). Just as I have no business wearing dresses with thin straps, Griffin’s has no business making digestives.

Unwanted Food or Drink Products - Once supply conditions are broken, there are a number of factors outside of our control that can affect the quality of a product. Therefore perishable goods such as food and drink cannot be returned. 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. Once again I have committed to something foolishly. I didn’t realise there’d be more biscuit options than chip options. Show me another biscuit that can be dunked into a hot drink, held there for 45 seconds, and still keep its shape, and I will take Griffin’s Gingernuts off this list entirely. But until that day, which will never come, Gingernuts will remain a staple in every New Zealand household. 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.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. There are only two mint biscuits in the biscuit aisle, the Mint Slice and the Mint Treat. They sound the same. They even look the same. They are not the same. Whenever there are two of the same biscuit from Arnott’s and Griffin’s, believe me when I say Arnott’s will be better (see also: Tim Tams, Digestives). A Mint Slice is what you put out when you didn’t make a dessert for your dinner guests and they’ve annoyingly decided to hang around for a cup of tea. It’s a little bit classy, literally only because there’s mint in it. But it works. A Mint Slice makes you feel sophisticated and proper and is arguably the grown-up less horny Toffee Pop. In June 2021, it was announced that the company had been bought by the Ferrero SpA. [7] Brands [ edit ]

When searching for biscuits in the New World online shop and sorting by popularity, lowest to highest, this abomination was the first result. Chocolate biscuits? Absolutely. Fruit biscuits? Yeah sure. Chocolate fruit biscuits? Get in the bin. A polarising biscuit. Ultimately very plain and I don’t really know what the flavours are supposed to be but sometimes not knowing is nice. Anyone who says Chit Chats are better than Tim Tams is no friend of mine. Imagine a Tim Tam that wasn’t as smooth, had a grainier consistency, and left a very thin film in your mouth after consuming. You can realise that fantasy by eating a Chit Chat. The only reason it’s placed this high is because technically you can still use it as a straw, which makes it an automatic finalist. These are Countdown brand, wafers (notoriously maligned), and vanilla (literally used as an insult against boring people). Join the dots.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. As much as I avoid buying Cadbury chocolate, I can’t help but like their biscuit range. When Whittaker’s eventually brings out a biscuit range, I’ll reconsider. Cover the lower layer, spreading the sauce gently with a spoon, then pour onto the top layer, pushing from the middle to the sides with a spoon until it reaches your drip line. 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. 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.