Dunking Biscuits

[virtuo]

Serious foodie question time.

What's your favourite biscuit for dipping in your brew?

For me, got to be the classic Ginger Nut (cheapest supermarket own-brand you can find, the "softer" decent brand ones are too moist).

[scaryjim]

nothing beats a bourbon.

end of discussion

[Butcher]

Not really a dunker, but rich tea.

[Dooms]

Oooo the choices!

Bourbon, Rich Tea or Malted Milk depending on mood but I don't think any hard biscuit is undunkable

[cam1986]

Choc bicky

[Dareos]

Abernethy

[Knoxville]

It has to be Chocolate Hobknobs...Tough oaty little top level operators, truly the SAS of the dunking world. You can put their heads under again and again and they never crumble!

[jimbouk]

It has to be Chocolate Hobknobs...Tough oaty little top level operators, truly the SAS of the dunking world. You can put their heads under again and again and they never crumble!

Ah, but do you end up with sticky fingers from touching the melty chocolate side?

[DanceswithUnix]

In tea I am torn between Rich Tea and Hobnobs (not chocolate ones).

In Coffee, it has to be Digestive.

[realstock]

For me, got to be the classic Ginger Nut

I would agree with this, Ginger Nuts can are the hardcore of biscuits for dunking. You have to hold them in the tea for a seriously long time for it to disintigrate. Good choice sir

[burble]

It has to be Chocolate Hobknobs...Tough oaty little top level operators, truly the SAS of the dunking world. You can put their heads under again and again and they never crumble!

Agreed. The hobnob is the king of biscuits I think.

[Domestic_Ginger]

I'm no dunker and can't stand crumbs so its one biscuit/bite. Anything goes down. After a 1/2 dozen or so bourbons they start tasting a bit rank. Not sure I could manage a 1/2 dozen hobnobs :/

[DanceswithUnix]

Problem with Ginger Nuts is you need two cups of tea, one to dunk the biscuits in the another to drink afterwards as it makes the tea taste awful.

Or perhaps I am too much of a wuss for Ginger Nuts

[virtuo]

I think it's more the residual ginger flavour in your mouth that affects the taste of the tea, but I think it's quite nice.

Amazed that people can dunk bourbons, just thinking about it.. ugh. I like to dunk a (non-chocolate) hob nob occasionally, but they leave a layer of grease floating on top of the tea and a layer of sludge at the bottom which spoils it a bit for me.

[merdat]

Bourbons dunk well, can be addictive though, not much good for the old cal. count.

[Parm]

I'm getting peckish just reading this thread. Is there actually a biscuit that doesn't dunk well?

As for favourites, that's a tough one. Do love a Custard Cream or a Malted Milk (though remember to put two MMs back-to-back for extra rigidity!) but you just can't beat a chocolate digestive. It's the melted chocolate that does it.

Time to put the kettle on...