Friday, July 27, 2007

A Genuine Scientific Breakthrough - The Nobel Prize Awaits

And you thought we were making it up!
Fernly, one of our breed of super-planners (all the brains, none of the social awkwardness - try it sometime) has tracked down the science behind our extraordinary rotting-biscuit-that's-gone-hard happening:
"They also argued that the distinction between cakes and biscuits is simply that biscuits go soft when stale, whereas cakes go hard. It was demonstrated that Jaffa Cakes become hard when stale and McVitie's won the case.[5]
The issue was revisited in an article entitled 'Are Jaffa Cakes really biscuits?' published in the Journal of Unlikely Science (Volume 1, issue 7, 2005).[6] The article attempted to classify biscuits via a scientific analysis of various features (size, shape, filling etc.) and determined that the Jaffa Cake should be regarded as a biscuit, or 'pseudobiscuit'"
Now, we don't want any of you religious types coming on your pilgrimages here, we're too busy right now. Whether our biscuit is a genetic freak, touched by the hand of God, or just a bit peculiar, we love him/she/it just that little bit more now.