• The Tenuous Purpose

    This Blog is built - not, as some might expect, on a flimsy whim but on a strong and single minded principle.

    That principle concerns Biscuits and their position in the world.

    We are really very keen on biscuits.
    As are many of you out there.
    We think.

    We wish to create an archive of Arrowroot, a backlog of Bourbons and a catalogue of Chocolate Fingers. Anybody can contribute an entry - or dispute somebody else's - provided they are not dull.
    Even Americans who perhaps don't really have the heritage of biscuitry that we are fortunate to have here.

    Or maybe they do and we are unaware of the full glory of the cookie.

    We realise that this whole subject is admirably and concisely dealt with by that excellent and unbeatable website A Nice Cup of Tea and a Sit Down. Our feeble efforts will be as the kicking of a gadfly in the face of their wisdom and experience but we hope that we may have a small contribution to make.

  • Biscuit Encounters on Twitter

  • The Synod of Biscuitry

    James Alexander-Sinclair of Blackpitts
    Gardener, Blogger, Journalist, Lecturer etc, etc. Much of his life is spent loafing around other people’s gardens issuing directives and generally cluttering up the place. However, like the great Mr Kipling, he does (occasionally) make exceptionally good gardens. (Although even Mr Kipling messed up a bit with the Carrot and Walnut Mini Classics.)

    Mark Diacono of Otter Farm
    He does sterling work growing many inappropriate plants in Devon. He dedicates a great deal of time and effort nurturing a plethora of plants that are (mostly) totally unsuited to our climate. His is a life of such extreme eccentric dedication that to start a Blog about Biscuits seems perfectly normal. He treads gently in the footsteps of people like the great William Buckland,a professor of Geology who claimed that he could tell location by tasting the local topsoil.

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Taking the Digestive to a New Level

I have no idea why this is called ‘Chocolate Praline’ – it bears no resemblance to any other praline I have come across but there you go.  It’s one of my Mum’s recipes which she probably got from a magazine at some point but it is a treat I remember from my childhood and my boys love it; in fact I have never met anyone who didn’t love it (particularly men!).    This is my youngest’s favourite treat and he frequently asks for it instead of a birthday cake.  I just pile the slices on a plate and stick candles in randomly.

The measurements are in imperial but then it’s an old recipe

Chocolate Praline

¼ lb margarine

1 tblsp sugar (whatever type you have to hand but dark sugar will make it even more sickly than it is)

1 tblsp golden syrup

2 tblsp cocoa

½ lb digestive biscuits

Good size bar of plain or milk chocolate (at least 250g I think!)

1. Melt the margarine, sugar, cocoa and syrup over a low heat

2.Put the biscuits in a plastic food bag and bash with a rolling pin until in fine crumbs (very good for the soul) – put into a good size bowl

3.Grease a sponge sandwich tin

4.Add the syrup/cocoa etc mixture to the biscuit crumbs and mix thoroughly

5.Press the mixture into the tin, compacting it as much as possible (I find a potato masher is excellent for this and many other things!)

6. Put in the fridge preferably overnight.

7. When the mixture has set melt the chocolate bar and pour over the top to create a covering of a reasonable depth. Return to the fridge until the chocolate has set hard.

8.Turn out onto a board and cut into wedges (as per cutting up a cake).

This is incredibly sickly and rich so small children will have to be deprived of this delicacy as it is far to advanced for them

The Orange (and sticky) Helen Johnstone