The record for the highest biscuit dunk was set in 2016 with a 73.41 metres (240 ft. 10 in) high bungee dunk with McVitie’s Chocolate Hobnobs.

McVitie's Hobnobs Oaty Creams are two golden oaty biscuits sandwiched together with a deliciously creamy chocolate filling. There are many famous biscuits from the United Kingdom, however, one stands out. Hobnobs are globally-known biscuits which are both healthy and delicious. As their name implies, Hobnob biscuits are easy to digest, which makes them perfect for people who have certain medical issues, such as chronic inflammation of the small intestine, for example. So, are you ready to try out your new favourite dunking biscuits? Hop on to the nearest store then and buy yourself a box or two and warm up some tea! Maybe you could even bake yourself a batch or two of these types of biscuits. There are numerous recipes online which you can try out, and most require very little culinary skill. Homemade hobnob biscuits are equally as good as store-bought, if not better. In a small saucepan over a low-medium heat (or in bowl in 10 second intervals in the microwave) melt together the butter (125g | 1/2 Cup + 1 tbsp) and golden syrup (1 tbsp) then set aside to cool.

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Ever wondered why hobnobs are named so? Maybe you're looking for alternatives to digestives? Prefer home-cooking to brands? Then this article is for you! Hobnobs vs. digestives: What is the difference? Hobnobs are only suitable for short dunks because it is an oat-based biscuit, so the larger oat particles provide less structural strength to the biscuit.

McVitie’s food scientist, Dr. Farrimond scientifically proved the best biscuits for dunking and here are his results: These hobnobs are ten times better than the ones you can buy, which at the moment is a bonus because you might not be able to buy them 🙂 . I’ve shared quite a few biscuit recipes on this blog: Jammy Dodgers, Shortbread and Gingernuts are a few of my personal favourites. The biscuit recipe I have for you today is similar to my gingernut biscuits recipe, as you don’t need to chill the biscuit dough before baking and they don’t take long to bake either. Why am I so fanatical about these biscuits?? Because they’re probably My Favourite Tea-Dipping Biscuit. A sturdy, oat base flavoured simply with golden syrup and held together with a coating of chocolate. Once dipped the chocolate melts and the biscuit doesn’t become utterly soggy – it retains some bite. Okay so you may read this thinking I’m crazy but the dunkability of a biscuit is SERIOUS business in England. There’s nothing more disastrous than dipping a biscuit into your cup of tea and watching it disintegrate as it falls to the bottom of the mug.Bicarbonate of Soda – Essential for a little oomph. Don’t switch this out for baking powder as they do different things. Dr. Farrimond found letting a cuppa cool for three minutes before dunking, gives each biscuit more chance of surviving the dip and doubled the dunking time before it collapsed. The Queen is an avid Rich Tea fan and enjoys a pot of freshly brewed Earl Grey alongside a few Rich Tea biscuits before breakfast. Her favourite tea cake is the chocolate biscuit cake, which includes eight ounces of Rich Tea biscuits. You want to find that sweet spot (literally), where the biscuits are neither hard nor too soft. It is easy to see why texture can make or break “a dunking biscuit”. But the Hobnobs do have one certain advantage over other types of biscuits. Their main ingredient.

Flour – Self raising flour is best but if you don’t have any, you can use 125g of plain flour and 1.5 tsp of baking powder instead. In a small bowl, melt the butter and golden syrup together in the microwave in 10 second intervals. Set aside to cool. How then, in God’s name, are you supposed to eat such types of biscuits without breaking your teeth? Simple. You dunk them into your favourite type of beverage, be it tea, coffee, or milk! The only thing that matters is that they are hard first because the liquid is going to soften them up. You do not want to dunk biscuits which are soft already, because they are just going to crumble, and you are going to end up with biscuit crumpets in your tea. As original McVitie’s Digestives are made with baking soda, it was previously thought that they would help with digestion, hence the name.Divide the biscuit dough into 16 portions and roll into balls. Spread out evenly on a couple of large baking trays, then flatten slightly and bake until golden.