brill
Bickies SQUASHED-FLY CHERRY SPELT BISCUITS (MAKES 15-20) INGREDIENTS 120g butter, softened 90g caster sugar 1 egg, separated 210g spelt flour, plus extra for dusting 1/2tsp baking powder Pinch of salt 70g dried cherries (or currants or dried cranberries), chopped METHOD 1.
With family and visitors poised to drop in at any point, it's no surprise shoppers are stocking up on chocolate and
bickies.
The council must be pleased as punch as they have tea and
bickies at break time.
taste testers tasted the new
bickies, 19 insisted that they preferred the original Digestives recipe.
I was determined to swap pizzas for peppers,
bickies for bananas and sandwiches for sunflower seeds.
Some, like Stretchmarks, touch upon a range of emotions and problems wider than you would expect in what is popularly known as 'light entertainment'; and in the musical theatre of Mervyn Thompson, or even in a good 'musical comedy' like Stephen Sinclair's Big Bickies, (4) there is something serious at stake, there is a drama at the centre of things.
I was impressed, on the one hand, by the sharp satirical edge of Stephen Sinclair's Big Bickies and, on the other, by the sympathetic poignancy of Aunt Daisy
Stephen Sinclair had already shown in Big Bickies as well as Ladies' Night an acute sense of what appeals to the populace.
Love, hugs and kisses Seany Boy and
Bickies (Shannon).
Now, in the kitchen I am quite good at washing-up and at making a hot drink to go with a packet of
bickies, but my culinary talents pretty much end there.
Asked how badly the loss of pounds 10,000 would hurt the Rugby Football Union, former Wallaby and leading Australian TV pundit Phil Kearns scoffed: "They spend that on tea and
bickies every afternoon down there.
Bickies and chocs can be such soothing balms, can't they?
We stay in on a Friday night to watch it with a bottle of wine and some cheese and
bickies.
Perfect for sarnies, salads,
bickies or for piling into your jacket spud.
Anton's Rich Chocolate Biscuits with Walnuts are beautiful
bickies from a unique recipe by Anton Mosimann in his M range (no, not dedicated to us, just a spooky coincidence).
