Chocolate digestive named best biscuit to dunk

Chocolate digestive named nation’s favourite to dunk in new poll

The humble chocolate digestive has been named as the nation’s favourite dunking biscuit in a poll.
 
According to a survey of 3,000 people by the internet market research website www.onepoll.com, the biscuit is the best to dunk into a cup of tea, beating Rich Tea, which came in second. It was first developed in 1839 by two Scottish doctors to aid digestion, chocolate was eventually added in 1925.

Two of McVitie’s other top-sellers HobNobs and digestives came third and fourth with chocolate bourbons in fifth place. Chocolate HobNobs, chocolate chip cookies, custard creams, shortbreads and ginger nuts completed the top ten.

The study also found three out of four people dunked in the last seven days. And the workplace is still the number one location for dunking with 89% of employees admitting they regularly dunk during office hours.

In a separate study, physicist Dr Len Fisher, a honorary research fellow at Bristol University, used a hi-tech Instron stress-tester to calculate the breaking-point of each biscuit. Again, chocolate digestives won because their coating protected them from the effects of the hot tea.

The biscuits can withstand at least eight seconds in a tea or coffee – and emerge almost as strong post-dunk as it was dry – compared to a mere three to four seconds for ginger nuts and hobnobs.

‘The best strategy for dunking is a flat-on approach, biscuit-side down to minimise chocolate bleed into your tea or coffee and to maintain the chocolate layer as a crack-stopper,’ said Dr Fisher.

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