548 – Writing

I’m sat at my desk. I have a set of minutes to write up from the Annual General Meedting of the RAYNET group of which I am secretary. The meeting was last Wednesday, and this is the first chance I’ve had to do it. I’m going to do this post first though, because I always do the post on my iPad, the battery is getting low and I have to get the post published before midnight to maintain my running streak.

I was considering what to write as I sat drinking the cup of tea that I brought up stairs and eating the hobnobs of which are three left. It occurred to me that I should write briefly about the dunkability of biscuits and their relative merits. Perhaps I should say the tea is PG Tips, with milk – but not sugar. I stopped taking Sugar in tea on Augusta 15, 1985. I had slowly been weaning my self off the stuff and on the day I decided to stop I was using less than half a teaspoonful and was probably thinking this is ridiculous. Anyhow back to the biscuits.

I think from the outset, the preferred choice was Rich Tea, there’s something about the way that they absorb the tea and just melt in your mouth that makes them the perfect dunking biscuit. Ironically, this remained the case until 1985 – there’s something about that year. This time it was the introduction of the HobNob.

Today, Rich Tea retain the crown of dunkability, but only just. Hobnobs are very close behind. This is the plain hobnob, I’m not talking about the chocolate version which is a diet-crisis in its own right. The hobnob also dunks wonderfully, retaining the tea and making it so moist when you eat it. The biscuit is a little bit more substantial than the Rich Tea, so you probably tend to eat fewer of them perhaps? At the moment they are a contender to the crown, but I don’t think that they really will grab it.

Now, I was delighted and very surprised to discover just how dunkable are Custard Creams. It’s not the custard centre, it’s the quality and texture of the biscuit, that again, just melts in your mouth. Just delicious.

Now, bourbons can also be dunked, I do quite like them, but they are not as nice as custard creams.

Ginger nut biscuits are also delicious, coupled with that ginger flavour make them very dunkable.

I think I need to conclude by saying that my scale of dunkability is;

• Rich Tea
• Hobnobs
• Custard Creams / Ginger Nuts
• Bourbons

What’s your scale of dunkability?