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the 69 million dollar question

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So many to choose from:

Jaffa Cakes
Chocolate Hob-Nobs
Custard Creams
Caramel Chocolate Digestive

but for me it has to be Tunnocks Caramel Wafers

caramel-wafer01.png
 
Keith_Beef said:
You can get Tuc and Jacobs Cream Crackers in the US (I've seen them and bought them a few times whe I lived over there)... those are crackers. And then most of us would say that Carr's Table Water Biscuits are technically crackers, and I used to buy those a lot.
Click to expand...

Sadly I have so far not been able to find Nabisco "Galleta de Soda" saltine crackers in the UK, despite us having hundreds of varieties of 'crackers' to choose from! I always fill up my case with them when I go to the USA. They are the best I've ever tried, especially with good cheese or salami/chorizo. Nom nom nom.

Right...back to biscuits...
 
cave_dweller said:
Sadly I have so far not been able to find Nabisco "Galleta de Soda" saltine crackers in the UK, despite us having hundreds of varieties of 'crackers' to choose from! I always fill up my case with them when I go to the USA. They are the best I've ever tried, especially with good cheese or salami/chorizo. Nom nom nom.

Right...back to biscuits...
Click to expand...

Do we need a seperate crackers thread? :rolleyes:
 
cave_dweller said:
Sadly I have so far not been able to find Nabisco "Galleta de Soda" saltine crackers in the UK, despite us having hundreds of varieties of 'crackers' to choose from! I always fill up my case with them when I go to the USA. They are the best I've ever tried, especially with good cheese or salami/chorizo. Nom nom nom.

Right...back to biscuits...
Click to expand...

Google recipes for saltines. they shouldn'r be all that hard to make your own.
 
Now we're starting to get a bit bushy, crafty and even (maybe) survivally!

Saltines are a modern version of hardtack, which is more or less the same as ship's biscuit.

http://en.wikipedia.org/wiki/Hardtack
http://en.wikipedia.org/wiki/Saltine_cracker

The word "biscuit" is borrowed from French, and means "twice-cooked", originally to drive off more moisture in order to prolong its useful shelf-life (thought it wasn't called that back then)... The equivalent German term "Zweiback" also means "twice baked" (though the Germans have also borrowed "Biskuit").

The sailors of Brittany used to take on their ships loaves of bread that had been baked a second time; this is still known in some ports and is called "pain recuit" in French. I've forgotten its name in Breton... "bara" is bread, "daou" is two, but I'm having trouble finding the proper term for "twice-baked"... :(

I found a recipe for Nelson's ship's biscuits, but in French, in Picky Weedier.
http://fr.wikipedia.org/wiki/Biscuit_de_mer#Red.C3.A9couvrir
 
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