THE STRUCTURAL INTEGRITY OF A BISCUIT – Which one should you dunk?
If there is one thing the HCA family like it’s a nice hot cuppa tea and a biscuit. But this got us to thinking about their sturcutral integrity and which one, as architects, we should be dunking. We had some strong opinions in the office about hobnobs, rich tea, digestives and a bourbon but I thought it best to consider the scientific research … so here goes.
Weighing in at 14.8g can hold a massive 12g of tea when dunked … we have here a real contender straight out of the gate.
A MILK CHOCOLATE DIGESTIVE
I hear you shout surely this gives the biscuit extra rigidity in a dunking contest … but alas no it melts rapidly and does nothing more than add an extra sugar to your brew.
It’s like two biscuits for the price of one – doesn’t matter how you eat it however, the double layer with a creamy filling also seems to make it last longer than a single layered biscuit however we are not convinced that the high sugar content do it any favours in the dunk test.
A GINGER NUT
By far one of our favourites the tea infuses with the gingery goodness and whilst holding its crunch this biscuit becomes ever so more tasty. Certainly, the best for flavour in our eyes.
Caused some controversy here at HCA HQ. We thought this would be the winner but its oaty consistency not only let it down when dunked but there is nothing worse than bits in your tea – certainly a disappointment.
A RICH TEA
Do not scoff at this lowly old biscuit – in the dunking game it is our winner. Plain in flavour but boy does its compact structure help it hold its shape.
A surprise winner then here at Hewitt&Carr – THE RICH TEA with structural integrity, not much flavour but a dunk above the rest.