We’re in the thick of Girl Scout cookie season in the U.S. In fact, my article about them ran in today’s San Jose Mercury News food section along with the orginal Girl Scout cookie recipe.
I spent six months of my life researching Girl Scout cookies for my Masters of Gastronomy dissertation, and during that time I never got to eat a Girl Scout cookie for inspiration since I was in Australia and no one, not even my own mother, was kind enough to send a box to me.
My husband did bring home two packages of Girl Guide biscuits which just aren’t the same. They’re good, they’re just not Girl Scout cookies. There are only two kinds, shortbread and shortbread with a chocolate coated bottom and Australians aren’t barking mad for them like we Americans are for Girl Scout cookies. In fact, you’d be hard-pressed to find any mention of them anywhere in newspapers, on TV, or in general conversation. I was as shocked as anyone to see this display– with nary a Girl Guide in sight–outside of a store in Glenelg last winter.
So America, don’t get complacent about your cookies. Don’t let them become just another lame fundraiser kids have to do so that they wind up on the sidewalk outside of a tourist trap store next to a bin of koala and kangaroo socks. Girl Scout cookies deserve better than that.