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Tim Tam slammed over biscuit blunder

<p>A bemused shopper has caused a stir online with their side-by-side comparison of Tim Tam packets. </p> <p>In a photo posted to Reddit, biscuit fans were met with the horrifying discovery that unless they were buying Tim Tam’s Original line, they were receiving significantly less biscuit for their buck. </p> <p>Two packets had been placed side by side - one Tim Tam’s Original biscuits, the other their Deluxe Dark Choc Mint - to make the disparity in Tim Tam to plastic ratio clear for all to see.</p> <p>In the deluxe pack, eight biscuits could be nestled in the plastic with large gaps between them, typically weighing in at 175g when full. Meanwhile, in the original, 11 could be sandwiched into the packaging, and weighed 200g before any were eaten. </p> <p>Most importantly, both packs - from the outside - appeared to be exactly the same size. </p> <p>“Australia’s biggest scam unwrapped,” <a href="https://www.reddit.com/r/australia/comments/12tws3i/australias_biggest_scam_unwrapped/" target="_blank" rel="noopener">the post was titled</a>, drawing in over 600 comments, and over 7,000 ‘upvotes’ - the Reddit equivalent of telling fellow users that something is worth a look at. </p> <p>As one put it, “that’s gotta be the most un-Australian Australian thing I’ve ever seen.”</p> <p>“As an American looking at this, it actually bothers me how inefficient the packaging is. You can get so much more in there,” another pointed out.</p> <p>“Stupid amount of plastic for eight biscuits,” one noted. </p> <p>“Honestly just make the packet smaller,” someone suggested, before adding that “this only increases plastic waste. At least a smaller expensive product ‘feels’ more premium.”</p> <p>There were those that could see the funny side, of course, taking to the comments to try and lighten the situation for those mourning the loss of their beloved biccies. </p> <p>“11 Tim Tams. Why 11? Not divisible by anything. I can’t eat 1/4 of the packet, or 1/2, so looks like I’m eating the lot,” one wrote. </p> <p>“And here I was, thinking I was just eating them too quickly,” joked another.</p> <p>“Duh, that's why they're called ‘Deluxe’, cause they're rarer and way harder to capture in the wild to put in packs,” one expert on the matter explained. </p> <p>And while the original poster went on to respond to many that they were only having some fun, and it really wasn’t that serious, there were those that simply wanted to rain on their parade, repeatedly pointing out that the weight and quantity of biscuits was clearly displayed on the packaging itself.</p> <p>In response to one such comment, the poster said that they were “literally having a laugh, I’m not a victim having a cry. It’s biscuits. The photo shows the spacing of the deluxe which is wasteful and the packet sizes are the same length, which is deceiving.”</p> <p>And, as they also later explained, the packaging information simply wasn’t a factor because “I’m a professional Tim Tam eater so I pick based on flavours.”</p> <p><em>Images: Reddit</em></p>

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"Bring them back!": Arnott's axes beloved bikkies

<p>Fury has broken out among Arnott’s fans as the famed Aussie biscuit brand has announced the discontinuation of one of its most popular products without warning.</p> <p>That's right - Honey Jumbles are no longer on sale. It's no secret the people are furious as angry shoppers flooded Arnott’s on social media with complaints after their beloved biscuit got the chop.</p> <p>However, the decision to cut the iconic soft-baked gingerbread fingers which are topped with pink or white icing, happened back in July 2021 and only now are people pleading with Arnott’s to “bring them back!”, branding the decision “horrible”.</p> <p>“Arnott’s honey jumbles got discontinued and I’m just finding out. This is horrible news,” one devastated fan wrote on Twitter.</p> <p>“So, Arnott’s, we’re just going to cancel Honey Jumbles without any warning huh?” another wrote alongside a crying face emoji.</p> <p>“Not fair! There’s only so many Venetia’s you can eat when you can’t get Honey Jumbles,” a third said.</p> <p>Amy Wagner, the Arnott's director of PR and consumer experience, has said the decision to axe the biscuit came from poor sales.</p> <p>“We stopped baking our Honey Jumbles in July 2021. At this stage, there are no plans to bring the product back to shelf."</p> <p>However, she softened the blow by revealing Arnott’s had released an adapted Honey Jumbles recipe for the “very passionate fans” so they can recreate the “iconic” biscuit at home.</p> <p><em>Image: Arnott's</em></p>

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New Tim Tam flavour hitting the shelves

<p dir="ltr">Arnotts gave Aussies the opportunity to vote for the new Tim Tam flavour and the results are in!</p> <p dir="ltr">The options were between Dark Choc Espresso Martini Tim Tam or Butterscotch and Cream Tim Tam. </p> <p dir="ltr">Voting closed on April 11, with the winning flavour announced as Butterscotch and Cream Tim Tam.</p> <p dir="ltr">The delicious, decadent flavour will hit Coles’ shelves in July. </p> <p dir="ltr">The Butterscotch and Cream Tim Tam has rich brown sugar and toffee notes paired with a creamy blend of buttery smooth butterscotch cream, also coated in delicious milk chocolate.</p> <p dir="ltr">Compared to the Dark Choc Espresso Martini which is made with roasted espresso and vodka flavoured cream sandwiched between two crunchy biscuits, all coated in decadent dark chocolate.</p> <p dir="ltr">The Butterscotch and Cream Tim Tam flavour will make a delicious addition to the pantry, alongside your other favourite Tim Tams.</p> <p dir="ltr">Rebecca Chan, Arnott's Senior Brand Manager said it’s always fun getting Aussies to vote for a new flavour, proving it successful in previous years. </p> <p dir="ltr">“We know how passionate Australians are about Tim Tams and we love giving them the opportunity to choose a new flavour each year,” she said. </p> <p dir="ltr">“The two flavour contenders are certainly our most indulgent so far, bringing an espresso martini into mouth-watering biscuit form, with the ultra decadent Butterscotch and Cream alongside as a fierce contender.”</p> <p dir="ltr"><em>Images: Arnotts</em></p>

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Crimpy, Pizza or Barbecue – which is the best?

<p><em>Image: Shutter Stock</em></p> <p>Arnott’s is not one to shy away from hard truths. At least, that’s a conclusion that can be drawn from their latest announcement.</p> <p>Known for their delectable sweet and savoury treats, a staple as much as Tim Tams in Aussie childhoods is Shapes – the snack that comes in many flavour variations.</p> <p>The biscuit manufacturer, however, has declared one flavour the ultimate supreme: Chicken Crimpy.</p> <p>Although there exists discourse and debate online surrounding what flavour of Shapes should have the top spot on the picnic blanket, the company’s yearly survey takes no prisoners with its bold results.</p> <p>Coming in a close second are Pizza Shapes, followed by Barbecue Shapes in third place.</p> <p>As for who exactly prefers what oven-baked seasoned delight, the research by Arnott’s indicates the flavour preference mirrors generational divides.</p> <p>Both millennials and those from Gen Z indicate they prefer Pizza Shapes over Chicken Crimpy – 29% of millennials that were surveyed said they loved Pizza shapes and only 20% said Chicken Crimpy were their favourite.</p> <p>Gen Z mirrored millennials somewhat, though the margin of preference was only 6% narrower, meaning only 3% of Gen Z prefer Pizza Shapes to Chicken Crimpy.</p> <p>Arnott’s is nothing if not thorough in its research, having broken down the results on a state-by-state basis.</p> <p>Those residing in NSW and Queensland both agree Chicken Crimpy belongs in the top spot, but those in Victoria prefer Barbecue Shapes overall.</p> <p>Aussies in Canberra, however, threw out a real wild card by choosing Nacho Cheese flavour as an equal favourite alongside Pizza Shapes.</p>

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Woolworths accused of “disgusting” Anzac biscuit scandal

<p><span style="font-weight: 400;">Woolworths has rejected claims it renamed Anzac biscuits after social media outrage caused by a recent recipe in one of its catalogues.</span></p> <p><span style="font-weight: 400;">Posts appearing on Facebook and Twitter suggested the supermarket giant had succumbed to “cancel culture” by removing the word Anzac from its biscuit recipes.</span></p> <p><span style="font-weight: 400;">In the lead-up to Anzac Day, Woolworths featured a recipe for Golden Oat Biscuits in one of its catalogues.</span></p> <p><span style="font-weight: 400;">Noticing the striking similarity between the oat biscuits and the traditional Anzac biscuits, one person claimed, “Woolworths in their woke wisdom has changed the name of Anzac biscuits calling them golden oats because it may insult some people.”</span></p> <p><span style="font-weight: 400;">Another shopper claimed the name change was “disgusting and a slap in the face for our Anzacs”, vowing to never shop at the supermarket again.</span></p> <p><span style="font-weight: 400;">Clarification came when a spokesperson told Yahoo News Australia the biscuits were not called Anzac Day biscuits out of respect for the strict guidelines set by the Department of Veterans’ Affairs.</span></p> <p><span style="font-weight: 400;">“The Department of Veterans’ Affairs has strict regulations around the word Anzac and how it can be used on products or in marketing,” they said.</span></p> <p><span style="font-weight: 400;">“We didn’t have the relevant approvals to use the term for this particular recipe placement in the catalogue and wanted to ensure we respected the regulations.”</span></p> <p><span style="font-weight: 400;"><img style="width: 500px; height: 335.4166666666667px;" src="https://oversixtydev.blob.core.windows.net/media/7840941/woolworths-biscuits.jpg" alt="" data-udi="umb://media/3499d58e56df4033b6242382ddd4640c" /></span></p> <p><span style="font-weight: 400;">Companies considering using the word Anzac in their products need to be approved by the department first, which Woolworths did not pursue in this instance.</span></p> <p><span style="font-weight: 400;">Yahoo News Australia understands the Golden Oat Biscuits recipe has featured in previous catalogues.</span></p> <p><span style="font-weight: 400;">The spokesperson reiterated Anzac biscuits were still available to purchase and had been approved for sale, with proceeds helping raise funds for veterans and their families.</span></p> <p><span style="font-weight: 400;">Yahoo News Australia also reached out to the Department of Veterans’ Affairs to clarify on what the approved recipe is and whether Woolworths recipe would have been approved if an application had been submitted.</span></p> <p><span style="font-weight: 400;">Comparing a 2014 recipe published by the department against the Woolworths recipe, both recipes feature the same ingredients but they use varying measures.</span></p> <p><span style="font-weight: 400;">According to the guidelines, “The use of the word ‘Anzac’ in the commercial production and sale of Anzac biscuits is usually approved, however the biscuits must not substantially deviate from the generally accepted recipe and shape, and must be referred to as ‘Anzac Biscuits’”.</span></p> <p><span style="font-weight: 400;">The biscuits must avoid any additions such as chocolate chips and must not be called cookies.</span><span style="font-weight: 400;"></span></p> <p><strong>Image credit: Woolworths</strong></p>

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Arnotts reveals surprising truth about popular biscuit

<div id="slide-panel-container"> <div class="slide-panel open"> <div class="slide-panel-content"> <div class="pulse_container "> <div class="pulse_content_wrapper"> <div id="pulse-content" class="pulse_content"> <div class="tab is-active"> <div class="space_view middle_style"> <div id="wall" class="wall new_pulse"> <div class="posts_list"> <div class="post_box already_read public" data-id="836801602"> <div class="post "> <div class="post_body_wrapper"> <div class="post_body"> <div class="body_text redactor-styles redactor-in"> <p>Arnott's has just revealed a little known fact about one of its most-loved biscuits.</p> <p>Ginger Nut biscuits are different depending on which Australian state you eat them in, with social media users labelling it the "2020 conspiracy".</p> <p>The renowned biscuit company was happy to confirm the news.</p> <p><img style="width: 500px; height:281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7838792/arnotts-body.jpg" alt="" data-udi="umb://media/3f309488ef5a4b9784c0789338edeab6" /></p> <p>“The Ginger Nut started long ago, back in the 1960s, when we used to have different bakeries in different states each making a Ginger Nut biscuit that their locals loved,” an Arnott’s spokesperson told news.com.au</p> <p>“When Arnott’s became a national company we looked at the possibility of selling one Ginger Nut nationally.</p> <p>“However, Aussies in each state made it clear they loved their homegrown variety, and there’s just no substitute for their Ginger Nut, the version they had grown up and loved.”</p> <p>This means that there are four different recipes in use across different states and territories, with the taste, texture and colour being completely different from the other.</p> <p>WA, SA and NT share the same "sweet recipe", whereas those living in Victoria and Tasmania enjoy an even sweeter flavour which is closest to traditional Giner Nuts overseas.</p> <p>NSW and ACT share the "thick and hard" recipe, while QLD loves the "thin, sweet and dark" recipe.</p> <p>Social media users were either surprised or proud it confirmed what they already knew.</p> <p>“I’ve been living a lie all my life. Why do this to me Arnotts???” a <a rel="noopener" href="https://www.reddit.com/r/australia/comments/fvblnu/i_dont_mean_to_alarm_you_but_i_just_discovered/" target="_blank" class="editor-rtflink">Reddit</a> user said.</p> <p>“I actually got relatives and friends of friends to mail all the different varieties to me, then sat down and did a taste test. Can confirm they’re all very different,” another added, while a third labelled it a “true 2020 conspiracy”.</p> <p>But another responded saying, “I can verify. I have collected Gingernuts from Vic, NSW, ACT and the NT and they are definitely different. NSW/ACT ones are by far the best. Super hard, less sweet and perfect for dipping in tea without falling apart.”</p> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div>

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Revealed: The foods we’re eating that contain weed killer

<p><span style="font-weight: 400;">A new study called the </span><span style="font-weight: 400;">Total Diet Survey</span><span style="font-weight: 400;">, which was done by the Food Standards Australia New Zealand (FSANZ) has found that Australians are eating the RoundUp chemical “glyphosate” for breakfast.</span></p> <p><span style="font-weight: 400;">The research also found that parents are unknowingly feeding it to infants as the chemical was found in baby food.</span></p> <p><span style="font-weight: 400;">The chemical was also found in:</span></p> <ul> <li style="font-weight: 400;"><span style="font-weight: 400;">Multigrain, wholemeal, spelt, rye and white breads</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Savoury biscuits and crackers</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Rice-based breakfast cereals</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Rice-based flours</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Rice-based crackers</span></li> <li style="font-weight: 400;"><span style="font-weight: 400;">Infant baby cereal, as this is also a rice-based product</span></li> </ul> <p><span style="font-weight: 400;">Cereals and cereal products, in particular bread, were the “major contributing food category to glyphosate dietary exposures” according to the agency.</span></p> <p><span style="font-weight: 400;">However, the agency was quick to point out that the levels found within the bread was well below accepted dietary limits and concluded that there was “no public health and safety concerns for most substances”.</span></p> <p><span style="font-weight: 400;">The </span><span style="font-weight: 400;">25</span><span style="font-weight: 400;">th</span><span style="font-weight: 400;"> Australian Total Diet Survey</span><span style="font-weight: 400;"> sampled 88 foods for a wide range of herbicides and pesticides and found that contaminant levels were “generally low, with a large proportion of food supplies containing no detectable residues” according to </span><a href="https://thenewdaily.com.au/news/2019/07/20/roundup-food-cancer/"><span style="font-weight: 400;">The New Daily</span></a><span style="font-weight: 400;">.</span></p> <p><span style="font-weight: 400;">However, the agency has come under fire for its unchanged levels of glyphosate amid mounting calls for Australian regulators to review the chemical’s use and potential carcinogenic effects on people.</span></p> <p><span style="font-weight: 400;">Glyphosate is the most widely used herbicide in the world with more than 6 billion kilograms applied over the last decade.</span></p> <p><span style="font-weight: 400;">In a recent landmark case, a US couple was awarded $2 billion in damages when a California jury found that their cancer was caused by exposure to RoundUp.</span></p> <p><span style="font-weight: 400;">Public health academic Dr Bruce Armstrong, from the University of Sydney, said it was time for regulators to “get real” about glyphosate instead of “point-blank denying the evidence”.</span></p>

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Arnott’s slammed for "size-shaming" biscuit ad

<p>Arnott’s has been slammed by customers after a body-shaming ad from 14 years ago resurfaced online.</p> <p>The contentious ad features two pairs of underwear and a pack of Snack Right Fruit Slice biscuits.</p> <p>The larger pair is labelled “snack wrong”, while the smaller pair is labelled “snack right”. At the bottom of the page, an image of the biscuit packet is featured with the tagline “the healthier biscuit”.</p> <p><iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fnopesisters%2Fphotos%2Fa.584970321700687%2F1073435262854188%2F%3Ftype%3D3&amp;width=500" width="500" height="745" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media"></iframe></p> <p>Social media users criticised the ad for encouraging body image issues.</p> <p>“This size shaming marketing for Arnott’s Biscuits Limited in a mag is ABSOLUTELY WRONG! How dare they try to sell high sugar biscuits in this disgraceful way,” a Facebook page posted along with a picture of the ad. “When will they get it? That #ANYSIZE is right for you, as long as you are healthy and happy.”</p> <p>“Just dreadful. I hope their marketing team listens. Really listens and gets why this is so wrong,” one person commented.</p> <p>“This is something they should be ashamed of,” another added.</p> <p>After the ad circulated around social media sites on Monday, an Arnott’s spokesperson confirmed that the campaign is not current. </p> <p>“This advertising campaign … was in poor taste, and does not reflect Arnott's brand values,” the spokesperson told <a rel="noopener" href="https://www.stuff.co.nz/life-style/113904932/arnotts-comes-under-fire-for-body-shaming-biscuit-advertisement-published-in-2006?fbclid=IwAR0t3oMgu7ujztXRpOzLazifyAOeshbDWt6ZTfauAqMSRNrJPvaKTbCXQVE" target="_blank">stuff.co.nz</a> in a statement.</p> <p>“While this advertisement was printed in 2005, it should not have run in the first place and we apologise for any offence caused.</p> <p>“Arnott’s is committed to conducting business in a manner that is respectful and inclusive of everyone.”</p>

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Palace favourite: The Queen's royal pastry chef shares secret Christmas recipe

<p>Royal fans have been given a special glimpse into how the Queen spends Christmas Day with her family.</p> <p>The Queen’s royal pastry chef has released a secret recipe from the kitchen of Sandringham House – and it is a Christmas favourite! </p> <p>Sharing the “Christmas Ginger Bread Biscuits” recipe on the Royal Family’s official <a href="https://www.royal.uk/inside-kitchens-buckingham-palace-christmas-ginger-bread-biscuits"><strong><u>website</u></strong></a>, one of the royal pastry chefs revealed a special tip to those who attempt to make the festive treat.</p> <p>"It's always best to let the dough rest, so it's great if you can make the dough the night before," revealed one of the royal pastry chefs.  </p> <p>"You can also roll out the dough, cut the shapes and put them in the freezer for an hour. This ensures they keep their shape nicely," the chef continued.</p> <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" class="instagram-media" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/p/Brfh8kjnLjp/?utm_source=ig_embed&amp;utm_medium=loading" data-instgrm-version="12"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"></div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"></div> </div> </div> <div style="padding: 19% 0;"></div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"></div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <p style="margin: 8px 0 0 0; padding: 0 4px;"><a style="color: #000; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none; word-wrap: break-word;" rel="noopener" href="https://www.instagram.com/p/Brfh8kjnLjp/?utm_source=ig_embed&amp;utm_medium=loading" target="_blank">As part of the Christmas celebrations, Royal Pastry chefs have shared their Ginger Bread Biscuit recipe! Follow the link in our bio to find out more and try baking them at home. Together the team in the Kitchens at Buckingham Palace will create thousands of sweet treats and canapés for the receptions hosted at the Palace throughout the year – but Christmas time is especially busy. These Ginger Bread Biscuits can be even be personalised and are sturdy enough to hang on your tree as decorations. #BuckinghamPalace #Christmas #baking</a></p> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;">A post shared by <a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px;" rel="noopener" href="https://www.instagram.com/theroyalfamily/?utm_source=ig_embed&amp;utm_medium=loading" target="_blank"> The Royal Family</a> (@theroyalfamily) on Dec 17, 2018 at 6:59am PST</p> </div> </blockquote> <p>The royal chef said the biscuits can be decorated with icing and you can even add a special touch by personalising each one.</p> <p>Here is the recipe:</p> <p>Christmas Ginger Bread Biscuits</p> <p>Makes: 10 (50mm diameter) cookies</p> <p>Ingredients:</p> <ul> <li>200g self-raising flour</li> <li>1 teaspoon ground ginger</li> <li>1 teaspoon mixed spice</li> <li>100g unsalted butter</li> <li>75g dark brown soft sugar</li> <li>25g granulated sugar for dusting</li> <li>45g milk</li> <li>Icing to decorate</li> </ul> <p>Method:</p> <ol> <li>Sift together the flour and spices, add the diced butter and crumb together with your fingertips.</li> <li>Add the milk to form a paste. Wrap in film and allow to rest for minimum 2 hours (best left overnight).</li> <li>Preheat oven to 180C.</li> <li>Roll out to approximately 3mm (but depends on the size of the cookie you wish to make), cut shapes out and lay on to greaseproof paper or silicon mat. Sprinkle with a little granulated sugar before baking at 180C until set.</li> <li>Allow to cool fully on a cooling rack before icing with your choice of design.</li> </ol> <p>Will you be making gingerbread biscuits this Christmas? Let us know in the comments below. </p> <p><em>Recipe credit: <span style="text-decoration: underline;"><strong><a href="https://www.royal.uk/inside-kitchens-buckingham-palace-christmas-ginger-bread-biscuits">https://www.royal.uk</a></strong></span></em></p>

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Chocolate muesli breakfast biscuits

<p>These fat, moist, nourishing biscuits with a sneaky base of dark chocolate are just the thing to grab as you dash out the door in the morning and are ideal for eating on your commute. They also make a thoughtful gift to pack up and send to loved ones studying away from home. I've used sour cherries, cranberries and dates but feel free use any combination of dried fruit that takes your fancy. </p> <p><strong>Makes:</strong> 25</p> <p><strong>Ingredients:</strong></p> <ul> <li>220g unsalted butter, melted</li> <li>½ cup liquid honey</li> <li>1 ripe banana, well mashed</li> <li>3 eggs, beaten</li> <li>1 cup coconut flakes</li> <li>¾ cup pumpkin seeds</li> <li>½ cup sesame seeds</li> <li>½ cup sunflower seeds</li> <li>¼ cup flax seeds (linseed)</li> <li>1½ cups wholegrain rolled oats</li> <li>²⁄³ cup wholemeal flour</li> <li>1 teaspoon baking soda </li> <li>1 teaspoon ground cinnamon</li> <li>Pinch of salt</li> <li>¾ cup ground almonds</li> <li>½ cup dried cranberries</li> <li>½ cup dried sour cherries</li> <li>½ cup chopped dates</li> <li>150g dark chocolate, melted</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Heat oven to 165°C fanbake. In a large bowl mix butter, honey and mashed banana, stirring to combine well. Add beaten eggs and mix well.</li> <li>In a separate bowl combine coconut flakes and seeds. Reserve ²⁄3 cup of the mixture to use as your topping.</li> <li>To the remainder, add all the remaining ingredients except the chocolate and stir to make quite a wet mixture.</li> <li>Scoop ¼-cup-sized amounts into balls and press tops into the reserved coconut and seed mixture. </li> <li>Place biscuits on lined trays and bake for around 12-15 minutes or until golden around the edges.</li> <li>Transfer to a rack to cool then, using a pastry brush, cover the flat bases with a thin coating of melted chocolate. Place chocolate side up on a rack to set. Store in an airtight container. </li> </ol> <p><em>Republished with permission of <a href="http://www.stuff.co.nz"><strong><u>Stuff.co.nz.</u></strong> </a></em></p>

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The photo of Arnott’s Shapes biscuits that will blow your mind

<p><span>Arnott’s Shapes biscuits are the favoured snack of true Australians everywhere.</span></p> <p><span>They are the lunchbox envy of schoolkids and the perfect snack for gatherings or parties.</span></p> <p><span>Whether you are a pizza, barbeque or chicken crimpy fan, one Facebook post has drawn attention to one packaging detail that we all missed.</span></p> <p><span>Comedian Christian Hull shared an image of a stack of Arnotts Shapes boxes in his local Woolies and wrote, “MIND BLOWN. The white part of the Shapes box is the actual shape of the biscuit inside!”</span></p> <p style="text-align: center;"><span><iframe src="https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2Fchristianhull%2Fphotos%2Fa.560820817408260.1073741829.529469397210069%2F980283162128688%2F%3Ftype%3D3&amp;width=500" width="500" height="614" style="border: none; overflow: hidden;" scrolling="no" frameborder="0" allowtransparency="true" allow="encrypted-media"></iframe><br /></span></p> <p><span>One hour after posting the image, Christian’s post had over 6000 likes and nearly 1000 shares – everyone sharing the same disbelief that they missed such an obvious detail.</span></p> <p><span>“I will never look at a Shapes box the same ever again,” wrote one user.</span></p> <p><span>“OMG in all my 20+ years of eating these gems I’ve NEVER noticed,” said another.</span></p> <p><span>Understandably, the shock of missing such an obvious detail on the packaging has left fans curious as to what else they have missed in life.</span></p> <p><span>“Why have I not seen this before what else have my eyes been hiding from me?”</span></p> <p><span>What is your favourite Shapes flavour? Let us know in the comments below. </span></p>

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Coffee cream biscuits

<p>These little biscuits sandwiched together with delicious coffee cream are irresistible to those who have tasted them once! Filling and decorating the biscuits takes a while, but it can be a great way to keep grandkids occupied.</p> <p><strong><span style="text-decoration: underline;">Makes:</span> </strong>40 filled biscuits</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>125g butter, softened</li> <li>1/2 cup sugar</li> <li>1 large egg, lightly beaten</li> <li>1 tbsp instant coffee (for biscuit)</li> <li>1 tbsp hot water</li> <li>About 2 cups standard (plain) flour</li> <li>2 tsp baking powder</li> <li>2 tsp instant coffee (for filling)</li> <li>2 tsp hot water</li> <li>3 tbsp butter</li> <li>About 1 cup icing sugar</li> <li>1 tsp vanilla essence</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Beat the soft (but not melted) butter with the sugar and egg in a bowl or food processor. Dissolve instant coffee in the hot water, and add, with the sifted flour and baking powder. Mix to form a dough, adding a little extra flour if it is too sticky to handle. Using your hands, roll the dough into a (thin) roll, 40cm long. Cut this into 2x20cm rolls, wrap each in plastic and chill in the freezer until firm enough to cut without flattening.</li> <li>Heat oven to 180C (170C fan bake), with the rack just below the middle. Line a baking tray with baking paper or a Teflon liner. Cut each log into about 40 slices with a sharp (serrated) knife. Place these slices on the prepared baking tray. (Bake the first tray-full while you slice the second log.)</li> <li>Bake for about 10 minutes or until very lightly browned. While biscuits are warm, lift them onto a cooling rack.</li> </ol> <p><em>For the filling</em></p> <ol start="1"> <li>In the (unwashed) bowl or food processor, dissolve the instant coffee in the hot water, add remaining ingredients and mix to icing consistency.</li> <li>Put the filling into a plastic bag with the corner cut off, and pipe a blob on to the centre of one of each pair of biscuits (or spread filling onto biscuits with a knife). Do not ‘stick’ the biscuits together until you have used up all the filling as evenly as possible.</li> <li>Leave to firm on a rack before storing in an airtight container.</li> </ol> <p><strong>Variations:</strong> Add 1/4 cup of finely chopped walnuts to the dough. Reserve 2 teaspoons of beaten egg and paint a little on top of half the uncooked biscuits, then top with more finely chopped walnuts.<br /> <br /><strong>Hint:</strong> Carefully wrapped rolls of uncooked biscuit dough will keep in the freezer for up to a month.</p> <p><em>Written by Alison and Simon Holst. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz.</span></strong></a> Image credit: Lindsay Keat/Stuff.co.nz.</em></p>

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Oat biscuits with almond butter and marmalade

<p>These comforting, crispy oat biscuits are brought to life with the combination of almond butter and slightly bitter marmalade. You could use any flavour or jam that you prefer though. I also adore these biscuits with cheese and fruit paste!</p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 10 biscuits</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>For the biscuits</em></p> <ul> <li>60g plain flour</li> <li>½ tsp. baking soda</li> <li>Pinch sea salt</li> <li>100g rolled oats</li> <li>1 tbsp. butter, softened</li> <li>60ml boiling water</li> <li>40g sultanas</li> </ul> <p><em>To assemble</em></p> <ul> <li>3 tbsp. almond butter</li> <li>3 tbsp. marmalade</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol start="1"> <li>Preheat oven to 180°C fan bake. Line a baking tray with baking paper.</li> <li>Combine the flour, baking soda, salt and oats. Using your fingers, mix the butter into the dry mix as well as you can and then stir in just enough boiling water in order to form a dough which holds together but isn't too sticky. Finally, mix through the sultanas.</li> <li>Using your hands, form walnut-sized balls of the dough and place them onto the tray. Flatten each biscuit down with the palm of your hand.</li> <li>Bake for about 12 to 15 minutes or until golden and crisp.</li> <li>To assemble, spread about a teaspoon of almond butter onto each biscuit followed by dollop of marmalade. Serve immediately!</li> <li>Store any remainders in an airtight container in a cool, dry place.</li> </ol> <p><em>Written by Jordan Rondel. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Emma Boyd/Stuff.</em></p>

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