• Hi all and welcome to TheWoodHaven2 brought into the 21st Century, kicking and screaming! We all have Alasdair to thank for the vast bulk of the heavy lifting to get us here, no more so than me because he's taken away a huge burden of responsibility from my shoulders and brought us to this new shiny home, with all your previous content (hopefully) still intact! Please peruse and feed back. There is still plenty to do, like changing the colour scheme, adding the banner graphic, tweaking the odd setting here and there so I have added a new thread in the 'Technical Issues, Bugs and Feature Requests' forum for you to add any issues you find, any missing settings or just anything you'd like to see added/removed from the feature set that Xenforo offers. We will get to everything over the coming weeks so please be patient, but add anything at all to the thread I mention above and we promise to get to them over the next few days/weeks/months. In the meantime, please enjoy!

Walker's Shortbread

RogerS said:
I'd rather have a Hobnob
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And as per Adrian's post, which I entirely agree with, Hob Nobs are also easy to make. They're called Quaker Oat biscuits here, because the recipe came from the back of a bag of porridge oats about 2 generations ago.
 
I took two boxes of Walker's Shortbreads last Nov to the ladies at this place in Tokyo; they were very much appreciated! - Rob
 
Woodbloke said:
I took two boxes of Walker's Shortbreads last Nov to the ladies at this place in Tokyo; they were very much appreciated! - Rob
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I'm really surprised at that, Rob, as the Japanese palate is not one predisposed to fat and I find shortbread too fatty for my taste.
 
Shortbread makes a mess when dunked in tea. Biscuits need to be dunkable and preferably should be chocolate coated. Plain chocolate of course on hobnobs or digestives. Dead fly biscuits also a favourite. Bourbons and custard creams also acceptable. Biscuits are one of those commodities we bring back by the box load each time we go to UK and of course the tea to go with them.
 
Mike G said:
And as per Adrian's post, which I entirely agree with, Hob Nobs are also easy to make. They're called Quaker Oat biscuits here, because the recipe came from the back of a bag of porridge oats about 2 generations ago.
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Grandma used to make oat biscuits and they were very good.
 
AndyP said:
.......Dead fly biscuits also a favourite......
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Oh yes! Despite trying, we've never found a recipe which gets close to the original.

(Garibaldi biscuits, for those across the pond or down south).
 
AndyP said:
Shortbread makes a mess when dunked in tea. Biscuits need to be dunkable and preferably should be chocolate coated. Plain chocolate of course on hobnobs or digestives. Dead fly biscuits also a favourite. Bourbons and custard creams also acceptable. Biscuits are one of those commodities we bring back by the box load each time we go to UK and of course the tea to go with them.
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What is 'tea'?
 
RogerS said:
I'm really surprised at that, Rob, as the Japanese palate is not one predisposed to fat and I find shortbread too fatty for my taste.
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That's a debatable point Rog; if you've no doubt had a few bowls of noodles with some slices of pork on top, the meat is very, very fatty with hardly any lean. Some of the sushi I've had in the past has also been from very fatty fish which I very nearly couldn't swallow and Japanese beef (mostly super expensive) is also highly marbled with streaks of fat.

Apart from that, the ladies in the gallery said the biscuits were 'delicious and very buttery' (their words not mine)

RogerS said:
What is 'tea'?
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That's almost a hanging offence :ROFLMAO:

- Rob
 
That reminds me, I have a shortbread round mould in the cupboard. I have no idea where it came from, I haven't bought it and it didn't come from the family home. I've never used it, but I can see a baking session coming on.
It won't do my sugar levels very much good though :(
S
 
What is "tea"?

Some 14 years ago we had some scaffolding moved and my wife (who was at work) asked my daughter (16 at the time) to make them a drink.
She phoned back and said mum, one of them's asked for coffee. What do I do? Well, make a cup. How do I do that? I've never made coffee before. No one in our familyin her lifetime had ever drunk coffee.
 
Shortbread makes a mess when dunked in tea. Biscuits need to be dunkable and preferably should be chocolate coated. Plain chocolate of course on hobnobs or digestives. Dead fly biscuits also a favourite. Bourbons and custard creams also acceptable. Biscuits are one of those commodities we bring back by the box load each time we go to UK and of course the tea to go with them.
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Can tell you've been here for a while, the french ( Mme included ) dunk everything.. Biscuits, bread, pain au chocolate, croissants, sandwiches ..Berrrkkk!
 
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