How about “a nice-cuppa-tea-and-a-sit-down”? It’s the perfect way to recharge when out for a day of sightseeing, or shopping, or just running errands. The afternoon is winding down and you need to relax for a few moments, over a hot cuppa. And, what do you need when you’re having that “sit-down”? A biscuit or two, of course.
The marketing genius who decided that tea and biscuits should go together was James Peek. Perhaps you’ve heard of the Peek Freans Company, once one of the biggest biscuit (cookie) companies in the world. How did it start? With ‘tea’, of course!
William Peek was born into a wealthy family from Devon. In 1818 William decided to move to London and start a tea importing business, W. Peek and Company. It became quite successful and within two years William’s two brothers, Richard and James, decided to join the firm. The name of the company then became, Peek Brothers and Company.
Peek Bros Trademark — Camel Caravan. 1884. Peek House, 20 Eastcheap, London. These premises were the headquarters of Peek Bros & Co., dealers in tea, coffee and spices, built 1883 – 1885. (Ward-Jackson)
In 1824, James Peek married Elizabeth Masters and had 8 children. As most fathers, James wanted his sons to join him in the family tea business. But his two eldest sons were not at all interested in tea. Ever-creative James, realized that a business which would complement “tea” might be perfect for them. He suggested a biscuit business. Of course, his sons were still just teenagers at this point, so now James needed someone to run his new biscuit business.
3rd U.S. Infantry eating hard tack.
James’ niece, Hanna, had recently married George Frean. George was a miller and baker of “ship biscuits” or what was commonly called “hard tack”. Hard tack is a simple, tasteless cracker made from flour, water and salt. It is very inexpensive to make and can last for long periods of time, making it commonly used by the military. James wrote to George, saying that he had set up a biscuit business for his sons, but because he was still managing the tea business, he wanted to know if George would manage the new biscuit business. George agreed. The business was set up with James and George as partners, and the factory opened in London in 1857. The new partners registered their company as the Peek Frean Company. Just as James had predicted, the business took off, but after three years, the sons wanted nothing more to do with it.
Now George needed help. George wrote to his long-time school mate, John Carr of the Scottish biscuit company (perhaps you’ve heard of Carr Crackers and Biscuits). Carr accepted the offer and came down from Scotland to join the company in 1860. Throughout this time the Peek Frean Company was just producing those tasteless “ship biscuits”, but Carr was working on new ideas and new products. In 1861, they introduced the Garibaldi biscuit, a thin oblong of biscuit dough with a filling of dried currants. It’s still very popular in the U.K. as well as Australia and New Zealand.
Now it was time for a softer, sweeter biscuit with no “docker holes” (which kept the biscuit from rising during baking). Carr named this new soft and crumbling, yet crisp biscuit, the Pearl Biscuit. The Pearl Biscuit was revolutionary. Everyone loved them. In the meantime, an order from the French government came in for 460 tons of “hard tack” which was needed to help feed the armies during the Franco-Prussian war of 1870. Business was booming!
After the “Pearl”, came the “Marie”, then the “Chocolate Table”, “Pat-a-Cake”, the “Golden Puff” and then in 1910, the company introduced the first cream sandwich biscuit, now known as the “Bourbon” biscuit , a chocolate sandwich with a chocolate cream filling. But did Peek Frean invent this biscuit?
Credit for the “Bourbon” biscuit, the “Custard Creme” and “Nice” biscuits go to Harold Trixie, not an employee of Peek Frean, but housemaster at the King Edward VI Boarding School in Nottinghamshire. Harold’s father was a baker, and created the “two biscuits sandwiched together with a creamy filling”. Boarding schools at that time were notorious for underfeeding their students. Remembering the French-inspired baked goods his father would make, Trixie used the same method, a soft filling between a harder outer shell, to make biscuits for his young male students. Disguised as a demonstration of good etiquette, Trixie began hosting informal ‘afternoon tea’ sessions at the boy’s school, bringing in his own baked goods and biscuits. Because of the extra sugar and fat provided by the biscuits, it was noticed that Harold Trixie’s students had begun to outperform their peers. His chocolate creation was named the ‘Bourbon’ after the French noblemen’s House of Bourbon.
The Peek Frean Company began hearing about these unusual two-piece with a creamy filling cocoa biscuits. They contacted the school to ask whether they could reproduce these interesting biscuits, for which they were willing to pay a fee. When put in touch with Harold Trixie, they were told that the biscuits were free to whoever cared to bake them. Peek Frean began producing Bourbons, crediting Trixie with his creation, and they became an immediate success.
Peek Frean’s mission was that their workforce should be healthy, comfortable and contented. For over a hundred years Peek Frean’s focus was the community, with free medical and dental care for their over 4,000 workers. In addition to its own fire brigade and post office, they founded a cricket club in 1868 and later musical and dramatic societies were set up. In 1918, they cut back worker’s hours, introduced a week’s paid holiday for everyone, a pension fund, and daily tea breaks. This was a true family-run business which employed generations of families. Sadly, the biscuit factory closed in 1989, but there’s hardly a Brit who doesn’t lovingly remember them.
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References: Brighton Toy Museum, Cook’s Info, Wikipedia, Exploring Southwark, Rousdon Estate, Quora,
Strawberries are sweet, delicious and good for you (full of antioxidants and very low in calories). And they are so versatile. You can just pop them into your mouth or use them in salads, smoothies and all sorts of desserts from ice cream to shortcakes. You can make jams, jellies and spreads, or dip them into chocolate. They freeze easily, and for some people, they are easy to grow. I, however, have been relegated to a “pick-your-own-fruit” farm where I “pick-my-own-strawberries”. Now, armed with 10 lbs. of strawberries and a three-day window before they start to lose their appeal, it’s time to get cooking.
Dump the dough onto a lightly floured board and bring together into a round ball. Flatten the ball and gently roll it into an 10″ circle, about 3/4″ thick. To cut out the biscuits, you can use a knife and cut the dough into squares or use a biscuit cutter to cut out rounds. The size, again, is up to you. I like to make smaller ones … using two per serving.
In doing research for a good, authentic recipe, I’ve learned that Digestives actually originated during the elaborate Victorian period of Great Britain when long multi-course breakfasts and dinners were served. The Digestive biscuit was created as a way to ‘help’ aid digestion either after or before one of these marathon meals. The thought was the whole wheat flour and oatmeal would add fiber and the antacid properties of baking soda would aid “digestion”. Hence, the “Digestive“.
In a small bowl, sift together the dry ingredients. In another bowl, with a mixer, cream the softened butter and brown sugar together.
Preheat the oven to 350°. Working with half the dough at a time, put the other half back into the refrigerator. Working quickly, place the chilled dough onto a floured board and roll to 1/4″ thickness. Don’t roll too thin or they will crumble after baking. Cut with a 2″ cookie cutter (or smaller, if you want more cookies) and place on parchment lined sheet pans. This is a very wet dough so flour your work surface and work quickly.
Bake for 15 to 20 minutes at 350° or until firm. It is not necessary to have them brown. The longer they bake, the crisper they will be. Remove the pans from the oven and let them cool completely before transferring the cookies to a wire rack.
For chocolate Digestives, melt good quality bar chocolate in the microwave and then thin the melted chocolate with about 2 tablespoons of cream. Mix well. Either dip or spread the chocolate onto the cooled cookies. These cookies keep very well for a week or more in a tightly sealed container.
The judges, Mary Berry and Paul Hollywood, somehow work beautifully together … a bit like Julia Child and Jacques Pepin. Paul, with his piercing blue eyes, would intimidate even the most seasoned baker. It just takes one look for you to know you’re doomed, but Mary (30 years Paul’s senior) finds some good in every bake, regardless of how awful it may look or taste. Both Paul and Mary are hugely successful professional bakers, cookbook authors, and television personalities, each with their own cooking shows; but there are no signs of egos here. Each week they bring interesting and quite difficult challenges to the contestants, after which they focus on the ‘bake’, nothing more. How refreshing!
The baking “challenges” are divided into three categories. First , there is the Signature Bake, to test the contestants’ creativity and baking ability. Next is the Technical Bake, where the bakers receive a recipe from Mary or Paul with minimal instruction. Finally, it’s the Showstopper Bake, which is designed to display the bakers’ skill and talent. Many of these “challenges” are classic British baked items, some are from French patisseries … most of which I have never ever heard of (actually some of the contestants have never heard of them either). Yes, the contestants are given recipes in the Technical Bake, and, yes, they have advance knowledge of what the next challenge is going to be so that they can practice at home. What they don’t have to do is try to utilize canned chicken, root beer, squash blossoms and dill pickles to make a frozen dessert. This is a true baking show, remember. Gimmick free!
In one bowl mix together the flour and cornstarch. In another bowl using a stand or hand mixer, beat the softened butter til creamy. Add 1/2 cup of sugar to the creamed butter and beat til lemony colored, light and airy.
Using a wooden spoon, slowly add the dry ingredients to the creamed mixture, blending well. The mixture will be very crumbly (short). Don’t overwork the dough or your cookies will be tough. Dump the batter into the prepared baking pan and press down with your hands. Use whatever you happen to have (with a flat bottom) to press the batter down firmly and evenly.
Bake at 350° for 16 to 18 minutes – just until its set and lightly browned. Take the shortbread out of the oven and let it cool in the pan while you prepare the caramel.
When it is ready, pour the caramel over the cooled shortbread and place the pan into the refrigerator to let the caramel set.
This is the easiest part … dump a bag of chocolate chips (milk chocolate or semi-sweet, it’s up to you), into a microwave-proof bowl and melt the chocolate. When its melted, stir in the oil. Quickly pour the warm chocolate over the cooled caramel filling and, with the back of a spatula, smooth out the surface. Let the chocolate cool completely.
When ready to serve, take the shortbread out of the pan. If you’ve used parchment paper, you can just lift it up and out. Using a very sharp knife, cut the shortbread into bars or squares. It’s up to you! Stack them up on a plate and keep an eye on them because they’ll disappear right before your eyes. But, if they don’t, they’ll keep very well in an airtight container.