Happy International Biscuit Day! If ever there was a time to celebrate the art of biscuit dunking, May 29 is it! So, whether you’re perched on the couch in your coziest winter socks or sipping a cooler drop somewhere hot, this is your official invite to tea time – served with something sweet on the side.
Spilling the tea is Yorkshire Tea’s Senior Tea Buyer and Leading Tea Expert, Suzy Garraghan – with her top tips to help you perfect your biscuit dunk technique. Including the iconic Tim Tam Slam.
According to Suzy, angles are an excellent place to start. And, although it defies cookie crumble conventions, she swears by the near-horizontal dunk. If you’ve been holding your bikkie upright and plunging it down like a diving board, you’ve been doing it wrong. A wide-brimmed mug allows for that low-slung dunking action that soaks just one side of the biscuit, keeping the structure strong and allowing for multiple dips.
Then there’s temperature. Tea that’s too hot will cause your biscuit to crumble into your mug before you can lift it to your lips. Suzy recommends letting your brew settle at around 85 degrees if you can manage it. Too cool and your biscuit remains brick-like; too hot and you’ll be fishing for crumbs with a spoon. Nobody wants that.
Timing, too, is crucial. The magic dunking window? Somewhere between 2 and 5 seconds, depending on your chosen biscuit. Ginger Nuts can take a solid 5-second soak, while more delicate types simpley need a quick in-and-out or they’ll dissolve into tea mush.
Case in point: The Tim Tam Slam.
If you’re not yet familiar, the Tim Tam Slam is Australia’s answer to edible alchemy. Bite off diagonally opposite corners of your Tim Tam, then use it as a straw to slurp your tea. As the hot brew rushes through, the inside melts to gooey perfection. That’s your cue to slam the biscuit into your mouth before it disintegrates. It’s messy. It’s glorious. And, it’s dangerously addictive.
Still not sold? Check out Suzy’s biscuit dunking breakdown below
- Digestives give you that nostalgic crumbly goodness with just enough sweetness to complement a malty tea.
- Ginger Nuts are the quiet achievers. Sturdy, spicy and made for multiple dunks.
- Monte Carlos are risky but rich. Dunk with caution and a plate underneath.
- Nice biscuits? Don’t be fooled by the name. They’re only “nice” when softened by a strong tea.
- Shortbread Creams are Indulgent. Crumbly. And downright dangerous if you over-dunk. Proceed with honour.
