Dunking Your Favourite Biscuits: Practice and Quality Biscuit Will Make Moment Perfect

Since we Indians are so inclined toward Netflix shows and movies, we are sure you will be able to recall what we are about to say in the next lines. One of the main characters in the British film The Best Exotic Marigold Hotel explains the term dunking to her new employer during an interview while drinking tea: "Dunking is dipping your favourite biscuit into the tea, coffee or milk and letting it soak in there and trying to calculate the exact moment before the biscuit dissolves when you whip it up into your mouth and enjoy the blissful union of biscuits and beverage combined." Do you concur? Dunking is no less than an art form!

Dunking, according to Anmol, one of the Leading Biscuit Brands In India, is a tradition of every nationality, passed down from generation to generation. As you may have guessed, it is not as simple as dipping a biscuit into a hot drink until it becomes soggy. Dunking is pure art and what distinguishes a cup of tea from other beverages.

Dunking Biscuits: A Brief History
The tradition was established by the Romans. They soaked their unleavened, hard wafers in wine to soften them. These wafers were known as "bis cotum," which gave rise to the term "biscuit." Modern-day dunking, on the other hand, has its roots in 16th-century naval traditions, when a flour and water mixture known as "hard tack" was baked and served as a ration for sailors. These incredibly unappealing biscuits were also known as "tooth dullers" and "molar breakers," emphasising the importance of dunking. Before it was even remotely edible, the hard tack was routinely dipped in beer or brine (!) to soften it. The fact that one from the nineteenth century has survived attests to how tough they must have been.

By the 17th century, the basic biscuit recipe had evolved into something much nicer, similar to sponge fingers. Originally served at the end of the meal, these were dipped into wine or other alcoholic beverages. They are the trifle's forefathers. From that point forward, a variety of biscuit recipes proliferated, and by the Victorian era, biscuits, cake, and tea were consumed mid-afternoon as the formal afternoon tea. However, dunks were discouraged. The Victorians frowned on public biscuit dipping, believing that it should be done in the privacy of one's own home.

Practice makes perfect
In keeping with the view of Anmol, the brand known for producing and delivering the Best Bakery Biscuits In India, both the technique and the biscuit are crucial in the process. The biscuit should be dunked in a hot beverage (in this case, tea) until moistened but not soggy that it falls apart. The temperature of your drink is the most important factor – the hotter the tea, the faster the biscuit will dissolve. As a result, practice, practice, practice!

According to the experts, dunking biscuits is a three-step process.

Regular biscuit (Digestive, Butter Twinz, Sugar Free Cream Cracker)
•    Dunk half of the biscuit, then suck/eat the dunked portion.
•    Dunk half of the remaining piece (a quarter of the original biscuit) and eat it.
•    Dunk the final triangle of the biscuit, pinching one corner.
Chocolate biscuit (Hit & Run, Romanzo, Choco Maza)
•    Dip half of the biscuit in milk
•    Don’t let the chocolate run away, rather lick it at each stage
•    Finally, eat the biscuit underneath

Not everyone enjoys dunking, and selecting a dunking biscuit is still a very personal decision. So, here's the crucial question. Do you like to dunk? And, if so, what is your favourite biscuit?