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That's the Way the Cookie, err Biscuit, Crumbles!

Can you believe it is almost the end of May? This year seems to be running in hyper mode. But anyway, that is good news because May 29th is National Biscuit Day!

Biscuits hold a very special place in British culinary tradition, with various flavours and textures that cater to every palate. They go way back, like way back, mate.

Imagine you are a sailor. The year is 1784.

“Ahoy! Me hearties I want a biscuit", - you say. So here comes the Ship's Biscuit.

The Ship's Biscuit was baked on land, stored on board the ship, and sent to sea with the sailors. Sailors soaked the rock-hard biscuit in their stew to soften it before taking a bite. Sounds delightful. Next! Although, on the bright side, it probably would survive even the dunk-iest of the biscuit dunkers—# Winning.

But which biscuit is to be crowned the King (or Queen) of biscuits? Let's explore the options, shall we?

Digestive Biscuits:

Loved for its distinctive, semi-sweet taste, it's (almost always) enjoyed with a cup of tea. These biscuits are made with whole wheat flour, which gives them that satisfying crunch. Simple, elegant, does the job!


Oh, we are getting fancy! Shortbread is a crumbly and buttery delight. With its melt-in-your-mouth texture, shortbread is a classic favourite. But it doesn't dunk as well as a Digestive, sadly.

Jammie Dodgers:

Oh, fun has entered the room, my friends. If you have a sweet tooth, Jammie Dodgers are for you. These biscuits consist of two shortbread layers with a sweet and sticky jam filling in the centre. They are popular among children and adults, often enjoyed as an afternoon treat or a lunchbox surprise.

Custard Creams:

Custard Creams are a British classic known for their distinctive shape and vanilla-flavoured filling. These biscuits have a crumbly texture and a delightful combination of flavours, making them a favourite choice for tea breaks. But do you eat them whole, or do you open them up? That is the million-pound question.


Funny name, innit? Hobnobs are hearty and wholesome. Made with oats and golden syrup, they offer a satisfyingly crunchy texture and a hint of sweetness. Hobnobs are perfect for dunking in tea! Robust and strong, like the British Empire once was.

Rich Tea:

Is this it? Is this the perfect biscuit? Not too sweet, not too hard, and strong enough to withhold the power of a hot cuppa. Made for the rich, loved by everyone! We think we have a winner.

One last question: Are Chocolate Chip Cookies, Biscuits?

When you think about it, chocolate chip cookies are in the biscuit aisle in the supermarket. So the rumour must be true. They are one and the same!

Ok, we know that technically what makes a biscuit a biscuit is the double-baking process. Firmer and thinner than a cookie, biscuits require a stiffer dough to create the correct texture. However, what if the cookie identifies itself as a biscuit? #Biscuitrightsmatter, we will let you decide.

Let's Bake It! Chocolate Chip Cookies:


- 1 cup all-purpose flour

- 1/2 teaspoon baking soda

- 1/4 teaspoon salt

- 1/2 cup unsalted butter, softened

- 1/2 cup granulated sugar

- 1/2 cup brown sugar, packed

- 1 egg

- 1 teaspoon vanilla extract

- 1 cup chocolate chips


1. Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.

2. Whisk together the flour, baking soda, and salt. Set aside.

3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

4. Beat in the egg and vanilla extract until well combined.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6. Stir in the chocolate chips. The more, the merrier.

7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

8. Bake for 10-12 minutes or until the edges are golden brown.

9. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Happy days!

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