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I dunk biscuits. I do. And I bet a lot of you do too. In coffee it has to be choccy digestives, ginger nuts or bourbons; custard creams or jammie dodgers in tea. I've noticed that when my drink is hotter, the biscuits get soggier & bendy quicker than if the drink is cooler. Why is that?
The more adventurous biscuit dippers may wish to try a Tim Tam Salm:where a "Tim tam" biscuit is used as a straw to suck up the hot drink when its filling has partially melted.
Neilp's probably got it right though, with his soggy river-dancing fairies.
Wasn't there a paper written on which biscuits are best for dunking?