Biscuit dunking isn't a science - it's an art
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Last Wednesday, the Daily Mail released an article exposing which classic biscuit was the most suitable for dunking in a cup of tea. The experiment tried 12 different types of biscuit, and researchers held each one half way into the cup, timing how long it could hold on, before disintegrating into the tea. This experiment would finally answer all our British biscuit prayers and reveal which biscuit would be least likely to complete a Titanic-like devastation during our tea break. The researchers, who were working on behalf of Wren Kitchens (a kitchen retail specialist - not quite the experts I had hoped for), revealed that the chocolate bourbon was "officially the hardiest biscuit and is therefore best for dunking", as it doubled its competitors time by lasting two minutes and 39 seconds. However, I would argue that just because a biscuit can be dunked for longer, doesn't necessarily qualify it as a better dunking biscuit. To get to the root of the issue, I have to ask a philosophical question: why do we dunk biscuits in our tea?
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