There are moments in life where you need to ask yourself those soul-searching, philosophical questions such as: why do we dunk?
Well, dunking your biscuit into a cup of tea actually enhances both the flavour and texture. Pro dunkers might describe this experience as comforting, and almost relaxing. The benefits and dunking time will vary from biscuit to biscuit, and as we have experienced in our experiment, some biscuits are better off not being dunked at all.
For naturally crunchy, hard biscuits, such as our Piccadilly Stem Ginger, dunking these into a cup of tea helps soften the biscuit whilst releasing the ginger flavours more smoothly. In comparison with a much more buttery biscuit like our Traditional Shortbread Fingers, the act of dunking gently melts the highly absorbent shortbread giving a luxurious, creamy texture – quite literally a melt in your mouth moment.
Dunking does of course come with a level of risk. You don’t want to leave your biscuit in the tea too long, as otherwise the tea might take full ownership of it. And this is what our Dunkipedia is here for, providing you with exactly the right time you need to submerge it, and exactly the right tea you need to enjoy it with too. We'll keep adding new biscuits every week, all tried, tested, dunked and devoured.
But before all that, we’ll take you back a few centuries, when dunking was in its most primitive beginnings.