Dunking Biscuits (Cookies) - Yes or No?
Dunking biscuits (or cookies to those across the pond) into a hot drink came into popular use way back in the Victorian era, when afternoon tea became a regular part of the day. While the masses happily munched on the soggy paste that is created when a biscuit is soaked in hot fluid, those in high society found the practice infra-dig, and so they continued to crunch and chew on dry biscuits. Over time, however, even these snobs came to realise what they were missing out on, and today almost everyone dunks.
Dunking a dry biscuit causes the sugars within to dissolve, and this increases the flavour. It also makes the texture of the biscuit considerably more suitable for the task of mastication. I believe (entirely without foundation) that the act of dunking may have originated when a toothless old sailor didn’t want to miss out on his hard tack.
Some biscuits take to dunking better than others, but a basic rule of thumb is that the thinner the biscuit, the briefer the dunk should be. Biscuits with more substance, such as Hob-Nobs, Ginger Nuts and Bourbon , can soak up a lot of liquid, but the dunker must remember that no biscuit is impervious, and even these giants of the submersible snack can go under.
So do you feel obliged to overwhelm your Oreo? Do you deem it your duty to deluge your digestive? Are you only truly fulfilled if you flood your fruit shortcake?
Well, do you or don’t you?
The accompanying photo shows a bourbon biscuit that I over-dunked, and paid the price for.
Image Credit » Image: My own