| This is an international phenomenon.
In the US, land of the moon pie, the biscuit situation is slightly more critical. While our American friends would argue that a biscuit is a savory food item, served with cold meats, etc, and that what I desire is called a cookie, I steadfastly refuse to use said americanism.
Your classic american biscuit is the Oreo, which in status could probably be compared to the chocolate digestive. It represents everything we all know and love about america, especially the 'double stuf'(sic), extra fat variety. You also get chocolate cream, chocolate coated, golden, peanut butter filled, mint cream, and four or five other types all guarenteed to cause heart disease by your early 30's. I don't consider the Oreo, in any variety to be a dunkable biscuit.
'Soft batch' biscuits seam to be popular as well, basically what I would call 'undercooked' and again come in every variety possible, any way that it can be fudge-striped, mallow-filled or white chocolated it will be, with added nuts. Some are dunkable, but your tea will absorb sugar, fake vanilla flavouring and end up with a slick of melting mallow floating on the top.
This brings me to the King of biscuits, the Oatmeal Creame Pie (sic). Imagine two slabs of oatmeal buscuits the size of saucers, glued together with half a pint of sugary biscuit-cream. Truely a challenge for even the most gargantuan-gutted. Is it dunkable? Do you have a cup big enough? The only thing we can be sure of is that that much oatmeal can't be good!
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