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After measuring a lot of ‘flies’, I spread them on the first layer of dough…

… then VERY carefully picked up the second piece and lay it over the top – using the ‘roll around a rolling pin technique!.

I then re-rolled the two pieces together until the currents started to show through to give that authentic squashed fly look. Sprinkle with some caster sugar for extra tastiness!

Now getting excited and re-assured by the reinforced thickness of the two combined layers plus fruit, I transferred the creation to a suitably sized baking tray… unfortunately, I didn’t have one, so some hung over the edge!

The recipe instructed to bake at 190C, Gas Mark 5 for 15 minutes… obviously, that was for a normal sized biscuit! 25 minutes later and Voila! The creation is complete…

Some stats…

A run-of-the-mill Garibaldi…
Dimensions: 3.5cm x 6.5cm x 0.7cm
Volume: 15.9cm3
Nutritional Information: 39 calories, 0.9g fat (per biscuit)

A Great-baldi…
Dimensions: 30cm x 33cm x 1.5cm
Volume: 1485cm3
Nutritional Information: approx. 1500 calories, approx. 36.4 g fat (per biscuit)

Two more final tests…

A) The dunk test… but could it be picked up without falling apart?

Of course… in fact, it was surprisingly robust! Need a bigger mug though!

B) What did it taste like?


Planning my next pimp now… watch this space!

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