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Biscuit dunking is a fine art. There are many factors that need to be taken into account before the commencement of dunking, so you're not left with a suspicous stain on your shirt from a dribbled custard cream.
I will now try and lead you through the mine-field of dunking so you may enjoy a nice soggy biscuit, as it were.
First up - which biscuit to dunk?
That depends on what you're drinking. You never, ever dunk into a cup of coffee, only tea and hot chocolate. The digestive is the staple of dunkers the world over. It is the the potato, of the dunking world. Common, and will go with just about anything.
A slightly more exotic variation is the chocolate digestive. Probably best to only dunk this into tea, else the overwhelming chocolatey-ness may be too much more inexperienced dunkers out there.
Ginger nuts - these are pretty much a no go whatever. They completely remove all sense of flavour from the drink, so you're left with what tastes like a hot diet coke.
Rich tea - These are seen as a rich mans dunk, but I'm not too sure why. Careful timing is required, as this biscuit in particular, gets soggy quite quickly.
The custard cream. Huge amounts of care need to be taken with this, else the resulting stain on the shirt will cause much hilarity in the office, which will ensue for many minutes. Tastes a bit crap, as well.
Finally, the bourbon. This is basically the custard cream for hot chocolate, only with a slightly more disturbing stain resulting from any miscalculation of timing.
Tune in next week, when the timing is analysed. We also go in depth with an an exciting feature: What does your biscuit say about YOU?
See you all next week!
I will now try and lead you through the mine-field of dunking so you may enjoy a nice soggy biscuit, as it were.
First up - which biscuit to dunk?
That depends on what you're drinking. You never, ever dunk into a cup of coffee, only tea and hot chocolate. The digestive is the staple of dunkers the world over. It is the the potato, of the dunking world. Common, and will go with just about anything.
A slightly more exotic variation is the chocolate digestive. Probably best to only dunk this into tea, else the overwhelming chocolatey-ness may be too much more inexperienced dunkers out there.
Ginger nuts - these are pretty much a no go whatever. They completely remove all sense of flavour from the drink, so you're left with what tastes like a hot diet coke.
Rich tea - These are seen as a rich mans dunk, but I'm not too sure why. Careful timing is required, as this biscuit in particular, gets soggy quite quickly.
The custard cream. Huge amounts of care need to be taken with this, else the resulting stain on the shirt will cause much hilarity in the office, which will ensue for many minutes. Tastes a bit crap, as well.
Finally, the bourbon. This is basically the custard cream for hot chocolate, only with a slightly more disturbing stain resulting from any miscalculation of timing.
Tune in next week, when the timing is analysed. We also go in depth with an an exciting feature: What does your biscuit say about YOU?
See you all next week!
Biscuit dunking is a fine art. There are many factors that need to be taken into account before the commencement of dunking, so you're not left with a suspicous stain on your shirt from a dribbled custard cream.
I will now try and lead you through the mine-field of dunking so you may enjoy a nice soggy biscuit, as it were.
First up - which biscuit to dunk?
That depends on what you're drinking. You never, ever dunk into a cup of coffee, only tea and hot chocolate. The digestive is the staple of dunkers the world over. It is the the potato, of the dunking world. Common, and will go with just about anything.
A slightly more exotic variation is the chocolate digestive. Probably best to only dunk this into tea, else the overwhelming chocolatey-ness may be too much more inexperienced dunkers out there.
Ginger nuts - these are pretty much a no go whatever. They completely remove all sense of flavour from the drink, so you're left with what tastes like a hot diet coke.
Rich tea - These are seen as a rich mans dunk, but I'm not too sure why. Careful timing is required, as this biscuit in particular, gets soggy quite quickly.
The custard cream. Huge amounts of care need to be taken with this, else the resulting stain on the shirt will cause much hilarity in the office, which will ensue for many minutes. Tastes a bit crap, as well.
Finally, the bourbon. This is basically the custard cream for hot chocolate, only with a slightly more disturbing stain resulting from any miscalculation of timing.
Tune in next week, when the timing is analysed. We also go in depth with an an exciting feature: What does your biscuit say about YOU?
See you all next week!
I will now try and lead you through the mine-field of dunking so you may enjoy a nice soggy biscuit, as it were.
First up - which biscuit to dunk?
That depends on what you're drinking. You never, ever dunk into a cup of coffee, only tea and hot chocolate. The digestive is the staple of dunkers the world over. It is the the potato, of the dunking world. Common, and will go with just about anything.
A slightly more exotic variation is the chocolate digestive. Probably best to only dunk this into tea, else the overwhelming chocolatey-ness may be too much more inexperienced dunkers out there.
Ginger nuts - these are pretty much a no go whatever. They completely remove all sense of flavour from the drink, so you're left with what tastes like a hot diet coke.
Rich tea - These are seen as a rich mans dunk, but I'm not too sure why. Careful timing is required, as this biscuit in particular, gets soggy quite quickly.
The custard cream. Huge amounts of care need to be taken with this, else the resulting stain on the shirt will cause much hilarity in the office, which will ensue for many minutes. Tastes a bit crap, as well.
Finally, the bourbon. This is basically the custard cream for hot chocolate, only with a slightly more disturbing stain resulting from any miscalculation of timing.
Tune in next week, when the timing is analysed. We also go in depth with an an exciting feature: What does your biscuit say about YOU?
See you all next week!
Personally, I'm an Ainsley Harriots' Chocolate Heaven dunker.
Perfection in a brown plastic wrapper with "Ainsley Harriot" all over it.
Perfection in a brown plastic wrapper with "Ainsley Harriot" all over it.
Personally, I don't dunk. I'm anti-dunk. I have a phobia about drinking the bitty biscuity residue that is left in the cup after dunking has occurred.
Ah, fear not Mr Glove, for that is covered in week 4!
HobNobs are ncie when you don't dunk 'em. But when you do they turn into CrapNobs and taste of err...crap.
The Choco Digestive is the best to dunk, just make sure nothing falls in as drinking the last bit of drink can be a bit disgusting. Soggy Biscuit.
The Choco Digestive is the best to dunk, just make sure nothing falls in as drinking the last bit of drink can be a bit disgusting. Soggy Biscuit.
Chocolate digestive in Milk.
Can't beat that.
Can't beat that.
mmm......bourbons, i used to LOVE those, then they changed the recipe and they tasted like salt instead of sweet stuff.
hobnobs are nice too.
the only biscuit ive really ever dunked is a rich tea, and your right - it does go soggy, fast. i remember all too well watching the person next to me suddenly lose half of a biscuit, and cry out "aww buggerin bisuict in me flippin tea.", and then fish the remains of the biscuit out of the cup, scalding hands and just making a bloody mess.
hobnobs are nice too.
the only biscuit ive really ever dunked is a rich tea, and your right - it does go soggy, fast. i remember all too well watching the person next to me suddenly lose half of a biscuit, and cry out "aww buggerin bisuict in me flippin tea.", and then fish the remains of the biscuit out of the cup, scalding hands and just making a bloody mess.