CLANCY OVERELL | Editor | Contact
It’s that time of the year where people gift each other aluminium tins of non-perishable Scandinavian biscuits, for some reason.
And for some other reason, these tins end up being used to store sewing equipment.
But right now, for a short period of time, these tins briefly contain what is advertised on the lid.
This means in family homes around Australia, young people are currently stumbling across biccie tins that actually have biscuits in them. As opposed to nan’s sewing needles and balls of wool.
However, with the discovery of Danish biscuits comes an undeniable hierarchy of quality.
While the Danish have far smaller margins between their best and worst biccies, when compared to the superior Australian biscuit collections like the Arnott’s Cream Favourites, there is still a least popular biscuit – and it is always the last to go.
This is amusing because the best biscuit the Danes could come up with doesn’t even hold a torch to the Monte Carlo. And pretty much every Danish biscuit tastes exactly the same.
But some are coated in sugar. And some aren’t.
This means the last remaining biscuits in the tin are those with the smoothest texture. Which again, tastes exactly the same as the other ones, but simply aren’t as inviting.
However, it’s still better than opening up the tin and getting a poke in the hand.
