Dunkage.

[mejonaNO12 aka riskit]

I have a question - what is the PERFECT dunking technique? The old 1/2/3 quick dunks or dunk and hold for (insert here) period of time?

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 upon exit to keep the biscuit structure sound.

 

[Not Andy Naylor]

My OP on the Derek Chapman thread has spawned a monster. At the risk of making things worse, two questions:

1. Can you/would you dunk a Jaffa Cake? Does the orangey bit effectively rule it out?

2. Dunkin' Donuts. WTF?