Sadly miss-cuited yesterday

There was no post yesterday biscuiteers. Of course, this left a void in all our lives but we had to let pancakes have their day. But nevermind, today biscuits reign again, crumbs belated bestowed on all our shoulders.

So continuing this regal bent, we turn to Bourbons. 

Oh bastions of the benign office day! Chocolate in outward garb but distantly distinct with a taste all of their own making. Let us look further at the history of this biscuit ruler.

Wikipedia tells us:

The Bourbon was introduced in 1910 (originally under the name Creola) by the Bermondsey biscuit company Peek Freans, of London, originator of the Garibaldi biscuit.^[1][2] It is apparently named after the House of Bourbon, an aristocratic French and Spanish family. The Palais Bourbon is the seat of the French Parliament (in the same way that the Palace of Westminster houses the UK Parliament).

So the great Peek Freans gave us this sweet suitor as well as the famous Garibaldi, or fly biscuit, as Biccix likes to call them. Bless their Bermondsey baking mitts.

Everytime I bite through a Bourbon biscuit I hope to respectfully remember the swift fall of the guillotine on those poor French aristo heads, crumbly crumb.



Onwards and upwards friends -  the afternoon was sweetened by the delectable presence of the below cherry chocolate creams. These I would highly reccomend as an exotic outing from their strawberry brothers eaten at Biscuit House last week passed. Damn good show Fox's!

And so to the climax of this busy day. But one thing to remember, when arranging biscuits upon a plate, always do so with a light and free hand. None of this regimented lines stuff Biccix.

Cheerio biscuit brothers and sisters