Lyons Toffee Pops 120g x 4

Product Information

Sugar, Wheat Flour, Vegetable Fats [Antioxidant (307b: Soy)], Milk Solids, Red Coloured Chocolate [Sugar, Milk Solids, Cocoa Butter, Cocoa Powder, Emulsifiers (Soy Lecithin, 476), Natural Colours (162, 160c, 160b)], Cocoa Butter, Raspberry Pieces [Raspberry Puree, Concentrated Fruit Puree (Apple, Pear, Plum), Elderberry Juice, Invert Sugar, Sugar, Humectant (Glycerol), Wheat Fibre, Gelling Agent (Pectin), Acidity Regulators (300, 330), Natural Flavour], Cocoa Mass, Dextrose, Golden Syrup, Invert Syrup, Condensed Milk [Milk, Sugar], Emulsifiers [Soy Lecithin, 476], Salt, Raising Agents [Baking Soda, 450], Natural Colours [120, 160b], Natural Flavours, Citric Acid, Tartaric Acid. A double felony has been committed. First crime: taking the name of a beloved biscuit and then not being anything like it. Second crime: being bad. Eating one breakaway tastes and feels like eating a Timeout chocolate bar. That’s great. But that means eating three biscuits (which is not super wierd) is like eating three Timeouts (which is super weird). They’re dangerous, is what I’m trying to say.

Beat together oil and sugar in a mixer on a medium speed until well incorporated (it won't be fluffy like butter but should come together after a couple of minutes). Like the monte carlo, the kingston (is that a deliberate place name trend?) feels fancy. But instead of the white filling, it’s chocolate and it’s marvellous. I only learned last year that the yum fat biscuit from those Christmas sampler boxes was a called a kingston. Chocolate biscuits? Absolutely. Fruit biscuits? Yeah sure. Chocolate fruit biscuits? Get in the bin. Once again I have committed to something foolishly. I didn’t realise there’d be more biscuit options than chip options. Digestives are one of my favourite biscuits and I would happily eat these fruit ones if they were out on the table. I would also not notice for 12 years if they disappeared entirely.Hugely overrated. This is a child’s biscuit and unless you are eating the leftovers from someone’s 5th birthday party, eat something else. Perhaps in 2019 we would have been fooled into accepting a top 10 list, or even a top 20. Not in this climate. In times of crises, every biscuit counts. When searching for biscuits in the New World online shop and sorting by popularity, lowest to highest, this abomination was the first result. In a world without restaurants, cafes and bakeries, all that remains for supper is biscuits. And oh so many. Arguably too many.

If I ate a peanut butter biscuit my face would turn into one giant hive but people seem to love peanut butter and I’ve heard good things about these expensive biscuits. Continue whipping and add butter one small cube at a time - keep beating until you get a soft and silky buttercream. I’m morally opposed to novelty flavours but given this is a simple mix of two classics, I’ll let it go. They’re good but the whole is definitely less than the sum of its parts. This recipe makes 40 small biscuits, it seems like a lot but trust me you will want to make this amount as they will disappear in no time! Mine also lasted over a week and were still perfect. For the caramel you want to make sure you are using a soft chewy pre made caramel sweet you can buy in the shops, I will leave a picture of the ones I used. You don’t want to use a hard boiled caramel or a fudge as they won’t work.Griffin’s and Arnott’s each have their unique strengths but for some reason Griffin’s also tries to beat Arnott’s at their own game. Mint Treat, you’re never gonna be Mint Slice. Give it up. Keep a very close eye on this sauce as it is easy to burn and a burnt toffee or caramel sauce isunsalvageable and not very nice.

According to someone who appreciates shortbread more than I do, this is the superior option. I am taking their word for it because why wouldn’t I? Cover the lower layer, spreading the sauce gently with a spoon, then pour onto the top layer, pushing from the middle to the sides with a spoon until it reaches your drip line. I've forgotten exactly what Google Buns are like - are they some kind of bun or sponge mixture with a giant currant filled with sherbet in the middle, or is there more to them than that? I suppose I might start by mixing up some bun or sponge mixture (whichever it is). I don't know whether sherbet can be cooked? To be on the safe side, I think I'd cook the buns and then make a hollow at the top in the middle, stuff currants and sherbet in the hollow, and replace part of the bun I'd hollowed out on the top. Can't quite imagine what it would taste like!Did anyone else not notice until now that both Griffin’s and Arnott’s have apostrophes in their names? Jaffa thins are great. Whether or not you prefer them to the original is largely based on how many you plan to eat. Eating one jaffa thin is better than eating one original thin. But as you consume more, the jaffa drops and the original rises. Scotch fingers are just shortbread that’s been to the gym. And that’s my scientific opinion. Chocolate scotch fingers are an incredible supper biscuit. The satisfaction of breaking the biscuit in two (like two fat chocolate fingers) to make incredible dipping implements is unmatched. But the real joy is that one biscuit transforms into two. You eat one scotch finger and think ‘should I have another? Is two biscuits too many?’ and then you look down and see that you’ve actually only eaten half a biscuit. It’s a modern miracle. This had to be done. To mention some biscuits and not others would simply be an attempt to hide our biscuit privilege. Because we do have biscuit privilege. You probably thought there were a handful of good biscuits at the supermarket but you’ll soon see that there are respectable choices well into the 60s on this list. There are only two mint biscuits in the biscuit aisle, the Mint Slice and the Mint Treat. They sound the same. They even look the same. They are not the same. Whenever there are two of the same biscuit from Arnott’s and Griffin’s, believe me when I say Arnott’s will be better (see also: Tim Tams, Digestives). A Mint Slice is what you put out when you didn’t make a dessert for your dinner guests and they’ve annoyingly decided to hang around for a cup of tea. It’s a little bit classy, literally only because there’s mint in it. But it works. A Mint Slice makes you feel sophisticated and proper and is arguably the grown-up less horny Toffee Pop.