Why a bourbon cream is a better biscuit than a custard cream (and what this tells us about life …)
Now, before we bite of more than we can chew here (ahem), let’s be absolutely clear on one thing: this Blessay is not intended to be a debate about which is the best biscuit (we will need to build up to that one). This is simply a debate about the relative merits of bourbon creams versus custard creams.
To avoid any unnecessary confusion, let’s make sure we have a shared definition of the bourbon cream and custard cream biscuits we are comparing. All biscuit references in this blog are to UK biscuits (we will cover the correct use of the term ‘cookie’ in another blog; american readers take note) and for the purposes of this debate we are assuming ‘tertiary branded’ examples (ie. not the cheapest possible Aldi own brand, neither your more premium M&S or Foxes versions). See below …
We will select our bench-mark biscuits from the United Biscuits (UB) stable of brands; Crawfords should do the job.
To the casual, uninformed biscuit consumer these two every-day biscuits may seem very similar — as a reader of this blog you have a more enquiring mind than the everyman and will appreciate the following subtle but vitally important factors.