The Dip List
nostrich’s awe-inspiring research into the art of tea-dunking.
This list represents the culmination of over 6 years of tireless research. It started when I was 17, and first discovering the joys of biscuit dipping. After the initial sense of wonder at the transformative power of tea (or coffee) on a biscuit wore off, I begun to notice certain trends: Rich Teas would often break in half and drown in the mug, Chocolate Digestives left your fingers covered in chocolate — was that a bad thing or a good thing? — and Hob Nobs left mountains of crumbs everywhere, including the bottom of the mug, turning it into a messy sludge.
I experimented randomly for a little while, with no particular goal in mind. I found moderate success with plain Digestives, but wasn’t a fan of the taste, and still found them too crumby. Custard Creams, too, showed good results, but often came apart. Eventually, I organised myself, and formulated a plan. I was going to find out once and for all, just what is the best biscuit for dipping?
Nice, Ginger Nut, Hob Nobs, Digestives and Rich Tea are all high on my list. Also:
Never dip a fucking Jaffa Cake. Trust me.
This goes for Fig Rolls as well. *shudder*
