getbracknell - Reading Evening Post

The first obstacle I had to get around when buying my savoury biscuits was a big one – where do you draw the line between a biscuit and a cracker?

It’s a tricky business. I decided that crackers are anything which are pretty much inedible without cheese or butter. Tuc biscuits are delicious with cheese on them but are still tasty without.

Cream crackers, on the other hand, taste rubbish without a nice slab of Stilton gently ponging away on top of them.

I thought I’d go for three, very different, varieties. First the Tuc biscuit (not the sandwich variety with a layer of vile cheesy stuff in the middle, the normal ones), then the rosemary and sea salt Savour from cracker giant Jacobs and finally some sort of Japanese rice biscuit with sea weed that I can’t remember the name of. If you’re looking for them they’re in a red and white pack and they say they raise money for ‘Clown Doctors’.

I don’t know what a clown doctor is but they don’t sound like someone I’d allow to operate on me in case they administered the anaesthetic via a squirty flower pinned onto their scrubs and then couldn’t get near the operating table due to their oversized shoes.

Anyway, I have to say, all three biscuits were a hit with me. The Savours were unusual but quite good and the Japanese entries were very nice but strangely sticky.

My personal favourite was the good old Tuc biscuit - Cheesy, salty, dependable. They’re cheap too; 99p for a pack seems all right to me, they’re so thin that it feels like you get a lot for your money.

So, what do you think? Can biscuits be savoury? What’s your favourite savoury biscuit? Is there anything you can dunk a savoury biscuit in? Gravy?