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Cakes go hard when stale
Under UK law, no VAT is charged on biscuits and cakes — they are "zero rated". Chocolate covered biscuits, however, are classed as luxury items and are subject to VAT at 17.5%. McVitie's classed its Jaffa Cakes as cakes, but in 1991, this was challenged by Her Majesty's Customs and Excise in court. This may have been because Jaffa Cakes are about the same size and shape as some types of biscuit. The question which had to be answered was what criteria should be used to class something as a cake or biscuit. McVitie's defended the classification of Jaffa Cakes as a cake by producing a giant Jaffa Cake to illustrate that their Jaffa Cakes were simply mini cakes.
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.
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). 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'.
post of the season!
Apart from the pseudobiscuit thing. Pseudobiscuit are one of my favourite bands.
Juror 1: What a tough case, we had look at pictures of mutilated bodies and took 3 long days to decide on a verdit. How about you?
Juror 2: Oh we had to decide whether Jaffa Cakes are cakes or biscuits.
Juror 1: Bastard.
This is good. Jaffa Cakes used to be less chewy 15-odd years ago. Luckily I can get them to the same consistency by letting them get a bit stale before eating them.
if you don't freeze it quick enough.
Cos I find it always goes all weird if you leave it in the fridge and don't eat it within a few days.
Anyone tried this?
but I tend to make them fresh the night before. Never tried freezing them. Non-fresh salad doesn't appeal so much.
Are fucking gross.
That is all.
because they absorb moisture.
Bread goes hard, because the Proteins and their links, started once baked continues....the proteins grow and interlink and harden.