Influenced

Photo © Rob Jones

Am I easily influenced?

Totally.

One mention of Rich Tea biscuits (in the latest Pod by AMM) and I was off to the supermarket while the kettle boiled, imagining that fabulous and well judged moment you dunk it in a brew, and lift it before it disintegrates and scoff it, often with a moan of pleasure. Something unique to the British apparently.

Don’t get me wrong. I prefer Digestive or Ginger biscuits for dunking.

But Rich Tea often fits the bill.

Standing in the supermarket I had the sudden realisation that Rich Tea is not a brand, but a type as there seemed to be many variations on offer from a variety of producers.

And if you stare at a Rich Tea biscuit … who doesn’t … they all have the same writing on them namely RICH TEA across the middle and ROUND BISCUIT around the outside. The holes are to release the steam during baking. (Twelve holes in an outer ring, five each above and below the title.)

(AMM - You might need to get out more).

As with most biscuits they were invented by McVite’s in the latter years of the 19th century, and were meant to be an Amuse Bouche between courses at dinner. The ‘Rich’ bit refers to the sugar content.

They used to be bigger - but the company reduced them in size to suite the more refined tastes of Londoners. I can’t picture a larger Rich Tea, and I can think of a few logistical problems when you try to dunk them, but I’m not against them in principle. (My other consumption method is to nibble them like a mouse, and my Nana used to spread butter on them.)

They are said to have been a favourite of the late Queen, and Prince William’s Groom’s cake was made up of 1700 Rich Tea biscuits and 17 kilos of chocolate.

45 Calories per biscuit - which means an average adult could eat 44 biscuits a day, though that’s not advisable or balanced.

R