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New research reveals the best biscuit for dunking - and it’s not what you’d expect
Virgin Radio
25 Apr 2023, 15:19
Credit: Getty
The small matter of which type of biscuit we should dunk in our tea could well be the most British question ever.
Now a new study has found that the Jaffa Cake is the ‘most dunkable’ biscuit, which might come as a bit of a surprise.
Researchers from TopRatedCasinos dunked 17 of the most popular biscuits into water at 70 to 75 degrees celsius, the average temperature of a cup of tea, and recorded how long it took them to break apart.
There is debate as to whether the Jaffa Cake is in fact a biscuit or a cake, and some people wouldn’t even put it on the list, but that’s an argument for another day - it went 116 dunks, and 3 minutes and 16 seconds, before breaking.
The next best biscuit was the Chocolate Leibniz with 80 dunks, very closely followed by the humble Bourbon with 78 dunks. The Caramel Digestive and Walker’s Shortbread completed the not-so crumbly top five.
Down in last place was the plain Digestive, which withstood only 6 dunks, or 12 seconds. But despite this, the Digestive actually topped the poll of favourite biscuits to dunk, in a survey of 2,000 UK adults.
If you want another biscuity dilemma to get your head around, is the chocolate side of a digestive the top or the bottom?
Those weren’t the only findings of the study. The public were also asked about their preferred tea brands, and PG Tips came out on top, with 32% of the public voting it as their favourite. Yorkshire Tea came a close second (but was the clear favourite among those in Yorkshire, obviously).
A spokesman for TopRatedCasinos says: “While we may be a nation divided on a lot of things, our love of tea and biscuits has lasted through the ages.
“Having said that, Britain’s treasured pastime does have the tendency to get quite controversial.”
The results of this poll are unlikely to change our tea and biscuit opinions, but maybe we should try a different biscuit to dunk in our next cuppa? It is science, after all.
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