Elemental biscuits

Biscuits are elemental in our lives. They are the quiet markers of time, defining our ever changing tastes and ascent to adulthood. They are worthy of not just the odd misty-eyed recollection, but a discreetly ordered table – defining the deliciously crumbly boundaries between their baked brethren.

Click on the picture to enlarge so you can actually read it, or here for the pdf (should you want a higher resolution version to print onto t-shirts or embroider in cross-stitch).

If you love chefs and the periodic table you should click here to see to see real molecular gastronomy

4 comments on “Elemental biscuits”

  1. Urvashi@BotanicalBaker's comment - added on 4th of January, 2012 at 12:56 pm

    Genius. I love this!

  2. Mark Willis's comment - added on 4th of January, 2012 at 2:11 pm

    This is very clever! Presumably you have researched the subject in detail, carrying out a number of ‘scientific experiments’ to ascertain the biscuits’ essential qualities?

  3. edwardpillar's comment - added on 4th of January, 2012 at 3:05 pm

    Excellent! I was wondering… For Christmas I had a tin of Chocolate Olivers. Where might they fit in the biscuit universe?

  4. Procrastibaker's comment - added on 5th of January, 2012 at 10:34 am

    As much as I want to love this, there’s that overwhelming scientist portion of my brain that is shouting “WHY CAN HONEY JUMBLES FORM RICH TEA BONDS WITH RICH TEA BISCUITS?!”

    Pedantic ranting aside, pretty awesome job there!