| |
|
The question of biscuits has to put into context. You really need to know what they're going to be dunked in. If its milk, its going to have to be the humble choclate digestive. You got to leave it there a while, I admit, but the cool milk keeps the chocolate hard whilst the biscuit becomes saturated and delicious. But that would never work for tea. Oh no. Who wants scalded, chocolaty hands? You need a tough, insulated biscuit like a hobnob for a tea job. Its obvious.
If you're not dunking at all (e.g. if you're lost in a desert with no water), then a more refined biscuit is required. I reccomend the half-chocolate coated ginger biscuits from Forman and Field with the little bit of crystallised ginger in the middle.
Can you see? Those ones at the front. Biscuit perfection. |
|
|
