Latest news with #biscuits
The Guardian
a day ago
- General
- The Guardian
Benjamina Ebuehi's recipe for passion fruit jaffa cakes
I don't buy jaffa cakes nearly as often as other biscuits, but when I do, I'm reminded how much I love them. They're surprisingly easy to make from scratch, too. The base is an incredibly light genoise sponge that's topped with a layer of jelly, and it's this section that allows for some creativity. I chose to go down a summery route with passion fruit. Juicing enough passion fruit to get 200ml of liquid is tedious (and expensive), so by all means use a carton of juice instead. Prep 5 min Chill 3 hr+ Cook 45 min Makes 9 For the jelly3½ sheets platinum-grade gelatine200ml passion fruit juice, fresh or from a carton For the cakeButter, for greasing35g plain flour, plus extra for dusting1 large egg 35g caster sugar ¼ tsp salt 75g dark chocolate, chopped Start by making the jelly. Put the gelatine in a small bowl of cold water and leave to soften for five minutes. Meanwhile, line a small, roughly 20cm x 15cm baking dish or tray with baking paper. Put the passion fruit juice in a saucepan, heat gently until steaming, then, before it comes to a boil, take off the heat. Squeeze out the excess water from the softened gelatine, add the sheets to the juice and stir to dissolve. Pour into the lined dish and chill in the fridge for three to four hours, until firmly set. Heat the oven to 190C (170C fan)/375F/gas 5. Lightly grease nine holes of a cupcake tray, then lightly dust them with flour. Put the egg and sugar in a bowl and use an electric whisk to whip until thick and fluffy. Sift on the flour and salt, then fold in gently, taking care not to knock out too much air. Spoon about a tablespoon of batter into each greased cupcake hole, then bake for 15 minutes, until golden and springy to the touch. Remove from the oven, leave to cool in the tin for a few minutes, then turn out the cakes. Use a cutter slightly smaller than the width of the cakes to stamp out nine discs of the set jelly, then place one on top of each cake. Melt the chocolate in short bursts in the microwave (or over a bain-marie), then leave to cool a little. Spoon a little chocolate on to each cake, nudging it around evenly, then leave to firm up before serving.
Sky News
5 days ago
- Entertainment
- Sky News
Meet the man who's paid to taste biscuits
If you've ever spent your Monday morning commute daydreaming about starting afresh with your career, this feature is for you. Each Monday, we speak to someone from a different profession to discover what it's really like. This week, we chat to Robert Craggs, who creates biscuits for McVities in his role as global senior development chef at Pladis. I probably taste dozens of biscuits each week... but it's not always about finishing them. A lot of it is small nibbles to check flavour balance and texture. It's not just biscuits, either - we develop all sorts of culinary concepts and dishes that help inform flavour combinations across our snack ranges. It's typically a job that people haven't heard of before or don't know exists... There's definitely a romanticised idea of eating biscuits every day - but I do think it's one of the best and most rewarding jobs in the world. The ultimate biscuit is a... chocolate biscuit. Simple. Inspiration can come from anywhere at any time.... colours, nature, fashion, even perfume. It's all about the emotional and sensory connections we have with food. Understanding how and why people eat can spark some of the most exciting ideas. The creation I'm most proud of is the... coronation fruitcake for King Charles in 2023. It was a real highlight - it took five months from concept to decoration and was served to guests at Windsor Castle. More broadly, I've launched products in nearly every category - from Michelin-style dishes to ready meals - and influenced hundreds of people every day through that journey. There's a strong appetite for both classic and experimental products... timeless favourites like McVitie's Chocolate Digestives and Jaffa Cakes remain firm staples. There's comfort in familiarity, especially in tougher economic times, but consumers now want that in a different format or with a twist. A cookie-croissant hybrid, for example. We need to work harder to surprise and delight consumers, creating unique culinary experiences that tap into their emotions. The great example of the biggest food trend now is... Dubai chocolate. It's indulgent, luxurious and plays with the senses. Food is becoming more experiential, and people are looking for excitement, interactivity and emotional connection in what they eat. Costs are always a factor, but... my role is about ensuring our products taste great. We need to be mindful and work within the parameters, but never at the expense of experience or flavour. There are moments that I hate my job... like when you've been tasting food all day and can't face dinner! But I get to create and taste food for a living, so it's hard to complain. Launching a product is a bit of a rollercoaster... both emotional and exciting. You nurture an idea from concept, refine it, get people engaged in it, and then let it go out into the world. When one product launches, you're already hatching the next idea. The industry is hugely dynamic... and a great source of inspiration. Healthy competition drives innovation and we're always striving to beat brands to market with new flavours and ideas. A rival that has nailed a biscuit is... Betty's chocolate shortbread. It delivers indulgence in just the right way - rich, crumbly and satisfying. It's a really interesting proposition and a great example of how to balance luxury with fabulous flavour, taste and texture. We're constantly expanding into new markets and working in new, unfamiliar places can be tough... learning on the spot and adjusting quickly. But it's also an opportunity to continue growing my knowledge through first-hand experience. It's a proud moment, every time I see someone eating a biscuit I have created... To know you've played a part in something that's become a part of the country's culture - something nostalgic and well-loved. That's the real reward. On my tea break, I have a... pint of Yorkshire tea - and usually no more biscuits! We're a small and incredibly talented team... each with a unique skill set and perspective on flavour. The learning and cross-pollination between us is constant - everyone brings something different to the table and it's a hugely collaborative and creative environment. Costs are always a factor, but... my role is about ensuring our products taste great. We need to be mindful and work within the parameters, but never at the expense of experience or flavour. The climate crisis is having a big impact on raw material availability... cocoa is just one example. We're responding to these challenges through our sustainable sourcing initiatives, such as using drought-resilient wheat varieties. The hours I work really vary... one week I might be flying to Turkey or Saudi Arabia, the next I'm in the kitchen or a strategy meeting. Flexibility is key in a global role. There are key seasonal peaks where the pace ramps up, but we're actively encouraged to take downtime at weekends and bank holidays. No two days are the same... I might be testing flavour ideas in the kitchen, presenting food trends and concepts to the marketing team or working with production to refine a recipe for large-scale manufacturing. There's lots of collaboration with teams across the entire business - and plenty of biscuit tasting! I started at the hard end of the hospitality industry... in 5-star hotels and Michelin star kitchens, learning to design and build kitchens and deliver restaurant operations. I worked at Harvey Nichols and later designed the development kitchen at Morrisons' head office, which introduced me to the world of product development. My family has a hospitality background, so food has always been a big part of my life. There are definitely perks to the job... Coming from a hospitality background, I've had huge exposure to global food cultures. I'm constantly learning - not just what people eat, but why they eat it. Even a simple ingredient like chilli carries different meanings and nuances depending on where you are in the world.
Yahoo
6 days ago
- Business
- Yahoo
Griesson – de Beukelaer invests in biscuits production
German biscuits manufacturer Griesson - de Beukelaer is investing around €100m ($117.5m) to boost production at its factory in the eastern town of Wurzen. In a statement, the family-owned company said it will build a new production hall as well as a logistics centre with an automated 'high-bay' warehouse at the Wurzener Dauerbackwaren plant. The group will also add a 'modern' social and administrative building at the site, while the investment also includes the adoption of 'state-of-the-art' technologies. Slated for completion by 2027, the expansion will increase production capacity for Griesson - de Beukelaer's fruit-filled chocolate biscuits, which are available in a range of flavours such as orange, cherry and strawberry. The company also operates two other production facilities in towns further west in Polch and Kahla. Its brands include Griesson, De Beukelaer, Prinzen Rolle, Leicht & Cross and Cereola. The company also supplies private-label products. The expansion at Wurzen is expected to create up to 100 jobs, including roles for electronics technicians, food technologists, engineers, and apprenticeships for those starting their careers. CEO Dany Schmidt said: "With the future strength of a high-performance family business, we are continuing the development at our Wurzener Dauerbackwaren plant. Dedication and passion for baking characterise our team and our work in a sustainable and crisis-proof industry." Griesson - de Beukelaer, which has its headquarters in Polch, generated turnover of €723m in 2024, up 5% year on year. Announcing the result in January, the company said the increase in turnover came from "necessary price increases and changes in the product mix". It was the first time Griesson - de Beukelaer had made a turnover of more than €700m. "In addition to the branded business, sales in the private label segment also developed positively," Schmidt said in a statement at the time. Around 55% of its sales are generated outside Germany. "Griesson – de Beukelaer invests in biscuits production" was originally created and published by Just Food, a GlobalData owned brand. The information on this site has been included in good faith for general informational purposes only. It is not intended to amount to advice on which you should rely, and we give no representation, warranty or guarantee, whether express or implied as to its accuracy or completeness. You must obtain professional or specialist advice before taking, or refraining from, any action on the basis of the content on our site. Sign in to access your portfolio
The Independent
04-07-2025
- General
- The Independent
McVitie's issues ‘warning' to museum over biscuit or cake debate (cloned)
McVitie's has issued a warning to London 's Peek Freans Museum, also known as the UK's top biscuit museum, regarding its classification of Jaffa Cakes. The museum had recently unveiled an exhibition dedicated to McVitie's Jaffa Cakes, which the company deemed a misclassification. McVitie's firmly maintains that Jaffa Cakes are cakes, not biscuits, despite often being found in the biscuit aisle of supermarkets. In a letter to the museum, McVitie's explained that cakes harden when stale, while biscuits go soft, proving Jaffa Cakes are indeed cakes. The Jaffa Cake exhibition has been temporarily removed, and the museum's curator is hoping to reach an agreement with McVitie's for a long-term solution.
Yahoo
03-07-2025
- Entertainment
- Yahoo
London Biscuit Museum forced to pull Jaffa Cake exhibit after backlash from McVitie's
A museum based in south London has been forced to pull a new exhibition after receiving a warning that Jaffa Cakes are not, in fact, biscuits. The Bermondsey-based Biscuit Museum launched the display on June 30 to celebrate the chocolate-orange treat, but soon received a strongly worded letter challenging the decision. Despite being stocked in the biscuit aisle, McVitie's has always maintained that Jaffa Cakes are legally and technically cakes. In the letter, McVitie's said it was dismayed to see Jaffa Cakes included in an 'exhibition of biscuitry', and made clear that 'Jaffa Cakes are, in fact, cakes. Not biscuits. Not hybrid snacks. Just cakes.' The letter added that 'cakes harden when stale. Biscuits go soft.' The company's spokesperson later said: 'We love a good biscuit as much as the next snack enthusiast, but we've got to draw the line somewhere, and that line is sponge-based. A cake's a cake, even when it's small, round, and lives suspiciously close to Hobnobs. It's nothing personal, it's just the way the cake crumbles.' Museum staff were reportedly surprised by the letter, and the exhibit has now been taken down. Curator Gary Magold said it was a shame and confirmed the museum hoped to reach a resolution with McVitie's. 'As a nation of Jaffa Cakes lovers, we're hoping we can reach an agreement,' he said. The row has once again reignited one of the UK's longest-running snack debates. McVitie's previously went to court to prove the treats are cakes in order to avoid VAT applied to biscuits with chocolate. The issue continues to divide the public and even families. For now, the exhibit is on hold — and the great biscuit versus cake debate rumbles on.
