Streets · Desserts
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The crumb is what makes a Gaytime. Most coated sticks stop at the chocolate, and rolling the bar in biscuit afterwards adds a third layer that's dry and sandy against a shell that's hard and a centre that's soft. Toffee and vanilla sit inside, a sweeter combination than the plain vanilla most coated bars use, and it needs the biscuit to keep it from becoming relentless. It has been made in Australia since the 1950s and the construction hasn't materially changed, which is unusual in a category that reinvents itself constantly. That crumb layer is also the reason it has never been possible to eat one tidily.
