Biscuit Hall of Fame
Katikati Folk Club has established itself as a thriving venue for tea (or coffee) and biscuits at the half-time break.
Great care is taken by the Katikati Folk Club Biscuit Monitor to match biscuits with the evening’s guest act; for example, should the performers be a Scottish band, shortbread biscuits and macaroons will be featured; Cornish minstrel music goes well with Chocolate Sultana Pasties; Swiss cream biscuits complement alpenhorn acts and Taleban artistes will prompt a plate or two of Afghan biscuits; Malt biscuits are an ideal accompaniment for Maltese bouzouki bands, etc.
Many of the biscuits served are legendary, and some have a chocolate coating. Below are just a few highlights from eighteen years of half-time snacking.
Interesting biscuit fact: the word ‘biscuit ’derives from the medieval Latin biscotus, meaning two Scotsmen.
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 a 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)
