Giant biscuits: compare the builds
A chocolate digestive, an Empire biscuit, a Hobnob, a Jammie Dodger and a Wagon Wheel offer different ways into the biscuit archive. Compare the baking, assembly and finishing in their makers’ own accounts.
Start with the documented dimensions and equipment. A biscuit that fits its mould may still be difficult to move or fit in an oven. Read how each contributor handled baking, cooling and any filling before choosing a project. The original photographs show the scale and the construction; the notes below link directly into each account.
Giant Chocolate Digestive Biscuit
A giant biscuit made with crushed Digestives, margarine, icing sugar and syrup, then topped with Galaxy chocolate. See the original build and comparison.
Carly and Thomas - Kyle, Scotland · · 5 Photos
Enormous Empire Biscuit
Two giant shortbread rounds sandwich raspberry jam, with icing and a peach standing in for the cherry on top of this oversized Empire biscuit.
Chris Davidson, Mandy Stewart · · 8 Photos
XXL Hobnob
Crushed Hobnobs mixed with butter form a large round biscuit base, topped with patterned Cadbury milk chocolate.
The WMC · · 8 Photos
Monster Jammie Dodger
Two giant shortbread biscuits baked in a fluted tart tin are decorated and joined with raspberry jam to make a large Jammie Dodger.
Dylan & Maria Beattie · · 17 Photos
13kg Wagon Wheel
A 13 kg Wagon Wheel built in a cardboard mould, with shortbread, marshmallow and jam enclosed in a milk chocolate shell.
Drunk and Disorderly Steve · · 14 Photos
The projects preserve individual experiments, including changes of plan. Quantities and cooking times from one build should not be assumed to work unchanged at a different size.