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The original Arnott's logo depicted a multi-coloured parrot sitting atop a T-shaped perch, eating a cracker biscuit. During a radio interview on ABC, William Arnott's great-great-great-grandson stated that the logo represents the proverb "Honesty is the best policy" where the phrase was constructed from "On his T, is the best pol' (polly) I see".
Arnott's Shapes are a popular line of savoury biscuits produced by Arnott's in Australia and New Zealand. [1] Over 53 million packets of Shapes are consumed each year in Australia. [2] Shapes were first introduced in 1954, in Victoria, by Brockhoff Biscuits. [3] [4] Savoury was the first flavour, followed soon by Barbecue, Chicken Crimpy, and ...
The William Arnott's Steam Biscuit Factory in Newcastle, New South Wales (photographed circa 1868) After arriving in Australia, he first started a baking company in Morpeth, New South Wales, 22 miles north-west of Newcastle. [2] He continued working as a baker, together with David, for three years. [6]
Tim Tam is a brand of chocolate biscuit introduced by the Australian biscuit company Arnott's in 1964. It consists of two malted biscuits separated by a light hard chocolate cream filling and coated in a thin layer of textured chocolate. [1]
The Kingston Biscuit falls under the 'Delicious Creams' family of Arnotts' sweet biscuits. The Kingston is widely available in Australia , sold in most supermarkets in 200 g (7.1 oz) packages of twelve individual biscuits, [ 4 ] or as one of the five biscuits in the Arnott's Assorted Creams 500 g (18 oz) variety pack.
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In the 1993 book The Story of Arnott's Famous Biscuits, Ross Arnott states that Sao was the name of a sailing boat [a] which his grandfather (Arnott's founder William Arnott) saw on Lake Macquarie, of which he said "That would make a good name for a biscuit." [7] 1905 advertisement for SAO biscuits in the Sydney Morning Herald
Monte Carlo biscuits are an Australian sweet biscuit that have been manufactured since 1926 (99 years ago) () by Arnott's Biscuits Holdings. [1] Each biscuit comprises two biscuit layers sandwiching a creamy filling. While many such biscuits are moulded to a design, both sides of the Monte Carlo biscuit are rough.