While I’ve never admitted to this in public or gone on record. I’ll say it. I am a secret biscuit dunker. There is a simple joy in dunking your biscuit in your morning cup of tea. Sometimes, it’s the simplest things that give us the most pleasure. Things that, no matter what else might be going on in your life provide a pure sensory delight. Dunking biscuits in tea is one of those pleasures.
From your Marie biscuits to Bourbons, Digestives to chocolate chipped cookies there is no biscuit that cannot be improved by careful calculated dunking.
While perhaps not for the faint-hearted, dunking biscuits in tea holds extraordinary rewards for those willing to put in the time and effort to perfect this skill.
The art of dunking biscuits in tea has far more to it than first meets the eye. In the hands of an expert, biscuit-dunking can transform an already tasty treat into a true taste sensation, while a less experienced dunker can easily turn it into a mess in a single dunk. If dunked for too long, you are left with a lumpy brew with crumbs. It just feels plain wrong to see your biscuit floating in your cup of tea.
Please be warned, dunking is good but be careful because soggy bottoms are not. For the first time dunkers, dunking biscuit in your tea might ruin your drink, but the trade off is probably worth it.