Apple Strudel Biscuits
The Katikati Folk Club Biscuit Monitor is constantly scouring the globe to maintain the club’s position at the cutting edge of 21st Century biscuitry … hence the surprise appearance of Portugese Apple Strudel biscuits. Completely free of chocolate, these biscuits – according to the packet – are 35·9% sugar, so are just the thing to keep you buzzing till the end of the evening. Beware.
(2012)

Mint Slice
A classic combination of chocolate and mint, this is a biscuit for the cognoscenti. Rich and sickly sweet, Mint Slices are best nibbled slowly (but even better wolfed down).
A tip: don’t secrete Mint Slices
in your pocket to stave off the munchies in the second half …
a low melting point will ensure chocolate-coated car keys, lotto tickets, loose change, pocket fluff, etc.
(2012)

Wine Biscuits
A blast from the frugal past, wine biscuits made a surprise appearance at the Caitlin Smith concert (under the 'Milk Coffee' moniker). These are a handy biscuit for propping up furniture on uneven floors and – as part of Nature's nutrient cycle – can be readily composted.

Be warned – while they are on the thin side, they will not fit into an Eftpos machine.
(2012)

Anzac Biscuits
A structurally sound biscuit, Anzacs are reinforced by the presence of high-tensile oats and coconut, which may cause alarm in unsuspecting and less sophisticated biscuit consumers.

It's the patriotic duty of all New Zealanders (and Aussies) to eat lots of these. And they're the only biscuit in the world with their own public holiday.
Eat that, mallowpuffs.
(2012)

Chocolate Chip
Crisp and pure,
with an almost saline tang.
Pair with hummus for an interesting fusion experience.
(1993)

Chit Chat
A talcy, almost slatey flavour, with hints of prawn.
No flabbiness and a good length. Earthy backnotes.
(2001)

Tim Tam
Citrus aftershave with a long dry finish. A rich, sticky fruity aroma. Good with pork.
(2003)

Toffee Pop
Whistle-clean, and caramelly with yeasty, toasty depths.
This one is worth laying down.
(2005)

Squiggles
Butter-toffee notes; dates and fruit; a hint of prunes at the end. Gnawing the squiggles while maintaining a suitable half-time decorum is a challenge.
(2007)

Sultana Pastie
Great nose; fruit comes through in the mouth (not the nose) followed by a good, tannic backbone. For a real treat,
pop a whole one in your mouth.
(2008)

Krispies
Pure class in a biscuit, delivering a great deal of punch for such a low-end biscuit. The sprinkling of sugar granules ramps up the sugar content and the unwary consumer may easily work their way through half a plate of these before realising it.

The coconut content may help towards the all-important
Five-a-Day fruit and veg
dietary recommendation.
(2008)

Swiss Cremes
A bicultural New Zealand/Swiss classic melt-in-the-mouth
treat featuring crisp biscuits sandwiching a moist creamy filling. The delicate edge detail
gives this biscuit a frilly, harmless look that is misleading and can lure the unwary to consume large quantities of Swiss Cremes.

Click the above image
for a handy Swiss Creme hint.
(2009)

Chocolate Thins
These heritage biscuits have one big disadvantage: they’re thin.
A solution is this simple recipe: use a Chocolate Thin as a base with (say) a Sultana Pastie in the middle and another Chocolate Thin on top. Easy and tasty.
(Serves one.)
(2010)

Mallowpuffs
A real surprise at the May
Sophie & Fiachra evening
was the appearance of this iconic New Zealand icon. Technically more of a dessert than a biscuit, nonetheless
the plate was soon empty.
More please!
(2011)