Hello, I'm Jules. Hello, I'm Sarah. And welcome to Jules and Sarah the Nibble. Well, welcome, hello and hi, just a little something, something. Now, I've not been able to quite stop thinking about since we did the podcast last week about you not having sweet stuff in the house, that it was somehow missed off the online shop and I'm concerned

for you just because our house is brimming with items last week I had my first bag

of mini eggs of the year that's right they've hit the shops, I don't know if you're aware and I just feel like

I need to tell you that they have done chocolate hobnobs that are encased completely in chocolate.

Oh my God, I'm so grateful you've just told me that piece of key information.

It is. It's a public service announcement. Everybody needs to know.

And apparently they've also done it.

They haven't seen them for chocolate digestives.

Chocolate digestives, completely encased in chocolate.

If anybody needs that moment, it's now.

This is the moment for those biscuits to exist. They knew.

And for them to be like, you know what, guys, we've kind of been ripping you off 50% of this chocolate this whole time.

This is your moment to have the full deep dunk.

Do you know, we've been thinking about it for years and we've pushed it through on that production line.

Get it through. Get it through. Work late. Beverly, pull the double-dip lever.

Get them packed. Get them out. That's it.

So I did just want to tell you about that. But also, there's a gorgeous Portsloo crew member called Alex, right?

And she's also a member of the parlour.

She came to Granny Supper Club last year.

She's a terrific baker, right?

And last year, she said, could I send you some of my Bakewell blondies?

I said, Alex, I couldn't give of my Bakewell blondies?

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