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See, In the case of a biscuit with a SANDWICH structure (see Bourbon, Custard Cream) I drop and SWISH. This allows the tea to be FORCED into the EXPOSED sides and MELT the butter-layer between. I would say its 3 seconds in a hot tea. A solid biscuit I'd go for the 3 dunk and a fliicked upturn...

When I was a kid (and therefore playing football or swimming in every spare second) and had literally no concept/ability of "putting on weight" I used to sit down on a saturday morning, open a fresh pack of Asda bourbons and dunk ONE BY ONE through the whole pack. It was a family pack that...