written and posted by members of Lancashire Dead Good Poets' Society

Saturday, 29 April 2023

Biscuits

Mmmmm..... recipe poetry ! You'll find 'Biscuits...' plated for you later on - specially selected to complement Terry's 'Tea' blog of a couple of days ago. Did you know biscuit means "twice cooked"? That's from the French (and ultimately the Latin) bis (twice) and cuit (cooked). It first appeared in Middle English (as bisquit) some time in the 14th century and refers to the fact that biscuits were originally cooked in a two-fold process. First they were baked and then they were dried out in a slow oven to optimal crumbly crispness.

eleven biscuits
Top eleven biscuits, according to your Saturday Blogger (and no arguments or dunking please):
01) Shortbread (fantail for preference)
02) Chocolate Digestive
03) Orange Club
04) Ginger Nut
05) Cocoa Rusk (Paximadakia Greek biscuit)
06) Nice
07) Custard Cream
08) Garibaldi
09) Choco Leibniz
10) Fig Roll
11) Bath Oliver

Recipe poetry though. This is actually my second attempt. The first one was about onion sauce, or sauce soubise to give it's fancy name. If so inclined, read it linked here: Know Your Onions

A recipe is a recipe, a poem is a poem. I suppose the real challenge is to avoid the trap of the banal in folding recipe  into poem. The aim surely must be to serve up something more resonant and rewarding than a metrical statement of ingredients and the procedure for preparation of whatever-it-is. I didn't think I'd quite achieved that goal with the onion sauce poem, so here goes for another bash. I hope it's not quite what you expected. Think of this perhaps as the first cooking...

Biscuits Of Empire
Pinch a coconut from old pink Kandy*
and desiccate the blighter. Set it aside.
Hack cane sugar from your plantation
or get your slaves to do so, bundle and
 
ride the cargo like that coconut across
half a world of seas to the old country.
Refine it, granulate and pulverise until
sweet powder and sickly wealth seeps

cross seaport and hinterland. Set all by.
Butter up some dairy maids, call on the
millers of the flat wheatfields of Anglia
for flours both plain and corn. The pull

of convenience is strong, soldiers away
on battle duty need sustaining stores so
the Army and Navy Co-Usable Society
stocks biscuits from British factories in

airtight tins, the cutting-edge of Empire
kept sweet with Nice, and it is also said 
the great Dominatrix, plump Victoriana
has an extravagance for them, traveling 

with a pack of Huntley & Palmers finest
wheresoever she goes, even into France.
Measure 300 flour 200 butter 100 sugar 
50 coconut it's a world-conquering ratio.

*archaic name for Ceylon/Sri Lanka









Thanks for eating, S ;-)

25 comments:

Nigella D said...

I thought recipe poetry would be a disaster waiting to happen. It looks difficult but I thought this was pretty good Steve. Well done. I'm just disappointed HobNobs didn't get a mention. 😉

Boz said...

Nice la!

James Wilsher said...

As a biscuit purist I would be tempted to ban Orange Club from the running for being completely covered in chocolate - more chocolate bar than biscuit - and I'd say the same about Penguin, Yoyo, Tunnock etc. Your 'recipe' poem is interesting, to say the least.

Unknown said...

It's a good job Bath Olivers are at the bottom of your list - as I don't think they are being made any more. Chocolate Bath Olivers (in long tins) can still be had - although are so expensive that they are a once a year extravagance. If you see any none chocolate packs anywhere, do let me know, as they are the perfect cross-over carrier biscuit for both sweet and savoury. Digestives may (just) do for some cheeses, but simply don;t cut the mustard with pate.

Binty said...

Crumbs! (Somebody had to say it.) Yet another 'I never knew that', about the literal meaning of biscuit. Your Top 11 was interesting. I've never heard of those Greek biscuits or of Bath Olivers. They sound posh! And the poem, I'm sure it's very clever. I had to read it bis times (LOL). I love the verse about "the great Dominatrix, plump Victoriana". And this must be the longest comment I've ever posted. Blame it on the biscuits. My favourites are ginger nut, by the way. They don't fall apart when you dunk them.

Becca Riley said...

Did you bake those biscuits yourself? That's a thought-provoking poem. 👍

Anonymous said...

So what do Nice biscuits have to do with Nice (France)?

Tony Sedgwick said...

An interesting approach to a recipe poem. As someone else commented, that phrase "plump Victoriana has an extravagance for them" really jumps out.

Susan Osborne said...

Sweet it, beat it, slam it in the oven, then eat it....yummm!

Tim Collins said...

Good bisquitery.

Seb Politov said...

The empire crumbled, but we still have the biscuits (though they shouldn't have chocolate on them). "old pink Kandy" is a clever touch and I love the rhythm of those lines in the middle of the third stanza ("Butter up some diary maids" etc...)

Miriam Fife said...

Shortbread - yes! 👍
I'd not come across 'recipe' poetry before but I like what you've tried to do in your 'Biscuits' poem.

Carey Jones said...

I liked "the cutting-edge of Empire kept sweet with Nice". Dry rations for an army with the munchies;)

Myra DeJonge said...

Very interesting and an intriguing recipe poem. My favourite biscuits have to be Arnhemse Meisjes (Arnhem maids) that my grandmother used to bake.

Rod Downey said...

Audacious to characterise empire-building in a biscuit recipe! Very good. There are some wonderful images in there... "sickly wealth seeps cross seaport and hinterland". I'm supposing that's the sugar trade and the personal empires that e.g. Tate & Lyle built up.

Lizzie Fentiman said...

You might be interested in this Steve. Our biggest biscuit company in Oz claims the Nice biscuit as their own: "The origin of the biscuit is vague with many companies vying to take credit... Australian biscuit maker, Arnott, however, claims that they made the authentic version of the Nice Biscuit. Their biscuits were originally named as ‘faite a Nice’ or ‘made in Nice’ (the southern French city). Later on, the ‘faite a’ was dropped and only Nice was retained as it was difficult to emboss the words on the biscuits." Regardless, I enjoyed your biscuit blog and recipe poem. Also I agree with your top choice of biscuit. And here, Arnott's version is called Scotch Fingers.

Jilly Boyd-Hennessey said...

An intriguing read, and I like your clever recipe poem. So do Bourbon biscuits fly the flag for the French Empire? And Garibaldi for the Italian? Interesting.

Brizette Lempro said...

Love those biscuits. I bake some very similar, orange flavoured shortcake rounds.

Dan Francisco said...

Cookies! 😉

Cynthia said...

A good read and the poem works as a recipe and poem, but what about Viennese whirls, chocolate
gingers, oat and honey biccs!

Tom Middlemas said...

From my childhood, Penguin biscuits. Do they still exist? Well done with the recipe poem.

Bickerstaffe said...

No jammy dodgers? Though they are made in Blackpool? Shocking.😊

terry quinn said...

Talk about controversial. What a list. No jammy dodgers but a fig roll.

Congrats on th epoem

Kylie Davenport said...

I always liked those Cafe Noir biscuits but haven't seen them on the shelves for a while. Well done with the Nice recipe poem.

Anonymous said...

You can't bake a cheesecake without breaking biscuits.😉