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During elevensies on Wednesday, I started thinking about TBDD - The Biscuit Dunking Dilemma.
What I was mulling over was:
Which biscuits should be dunked and which shouldn't?
I won't cover here the contentious topic of which drink is best for dunking in - tea or coffee (or even Horlicks) - but, instead, leave that for another day.
On the biscuit front, though, I came to the inescapable conclusion that there definitely are some sorts that are perfect for dunking and others that are utterly spoilt by it.
Examples?
Well, let's start with your no-frills/no-chocolate digestive. McVitie's, for preference.
Can anyone disagree with me that the ONLY way to eat this biscuit (other than as the base for a cheesecake) is wet?
Personally - and this really is true - I have NEVER once enjoyed eating a digestive biscuit dry.
I understand, though, that there are some culinary perverts who'd put cheese on digestives (and then, presumably and hopefully, eat them without dunking them).
Dwelling on perversions - and secret to tell - my wife has been known to dunk toasted cheese sandwiches. I think it's a cultural thing but have never really like to ask (or, indeed, watch).
But, returning to the main topic...
...on the other hand, a McVitie's Milk Chocolate Digestive can, in my view, be enjoyed almost as much dry as wet - but wet does still have the edge (albeit rather a soggy one).
And that, perhaps, makes it all the more mysterious why I'd argue that the Plain Chocolate variety should NEVER, EVER be dunked.
The only way to eat it, in my far from humble opinion, is after it's been broken into four - not necessarily with any great precision or symmetry - into a bowl.
Naturally, you need to break a bunch of them in there, what with each piece being so tiny and not even a mouthful.
Having got that trio of siblings mentally sorted (not that I really ever had any doubts), I began classifying the other goodies that are to be found in the HEBB (HEXUS.east biscuit barrel).
First up (though not actually as regular a resident as its peerless flavour deserves) was the fig roll.
There's a bunch of fig-roll brands out there, most notably Jacobs, but over the years I've gravitated to the moist and rather wonderful own-brand offering from Sainsbury's.
But - and explaining the fig roll's all-too-infrequent presence in the HEBB - the weekly shop these days is usually done at Tesco and TFC (Turkish Food Centre). A visit to a Sainsbury store - none of which is terribly close to base - usually only happens when a trio of must-buy JS own-branders are all needed (the other two also being rather-longer-lasting - Hot n Spice Pickled Shallots [truly magnificent] and tinnned petit pois).
I'd fight any man who disagrees with me that a Fig Roll should not be dunked. Assuming that is, the man in question is smaller than me, has his hands tied behind his back and isn't a renowned kick-boxer or Glasgow-kissing specialist.
Every now and then, though, I forget, especially if someone's not put the opened fig roll packet into a sealed plastic bag, causing them to dry out. But I always regret it afterwards.
On now to Rich Tea biscuits - rounds and fingers (own-brand or big-brand seeming equally okay to me). Again, not something I've ever found worth putting in my mouth dry but with a perfection all of their own post dunking.
Custard Creams (again, a number of own-brands seem remarkably edible) - at one point I'd have argued fiercely against any attempt to eat dry but I've somewhat mellowed on that now.
I'd have been even more unyielding over Bourbon Creams but, once more, I seem to be on a sort of cusp and am now almost favouring dry. Oh, and again, I've been surprised by how good some of the own-brand offerings can be.
Fancy stuff - don't go in for a lot of it (but when I do, I go in for a lot of it) but tend to find that biscuits supposedly aimed at connoisseurs are better dry, whether or not they be chocolate coated.
One obvious exception (but RIP, sadly) would be the Barmouth.
Anyway, I've rambled on enough for now and think it's YOUR turn with TBDD.
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Originally Posted by Lee @ SCAN
