Post by Jenny M Benson Post by Mike McMillan
The Kitchen Cabinet (Radio 4 now) is discussing chocolate.
And biscuit dunking (or not)
I always believed that dunking was strictly only for Ginger Nuts and was
amazed to find that there are people who dunk all sorts of biscuits. To
me, that is just plain WRONG.
I have never forgiven United Biscuits for changing the recipe for Ginger
Nuts in the 1970s so that they were less hard and more inclined to
crumble into the tea when dunked.
Meanwhile, deprived this year by Covid of my thrice-yearly trip to
London where my meetings were punctuated by coffee with the sublime
products of the Island Bakery of Tobermory, I managed to find a
selection of Island biscuits in my Waitrose order. Maybe they're only
available in Scotland. The lemon melts are particularly to be commended
but the chocolate gingers are excellent too. Mind you, it's hard to beat
the dark chocolate gingers by Border Biscuits of Lanark. I wouldn't want
to dunk any of the above.