According to The Examiner, Yorkshire Tea causes fierce debate after claims of finding ‘ultimate’ dunkable biscuit.
Yorkshire Live wrote on The Examiner that Yorkshire Tea have been keeping their fans in stitches as they have been on the search to find the best biscuit for dunking in your brew.
Working with EstrellaDamm Top 50 Gastropubs, Yorkshire Tea made the decision to run their own competition to find out the true answer to the best biscuit to dunk.
It’s a world wide tea debate – a Hobnob or a digestive? A rich tea or a custard cream?
Working with EstrellaDamm Top 50 Gastropubs, Yorkshire Tea made the decision to run their own competition to find out the true answer to the best biscuit to dunk.
What really goes best with a cup of Yorkshire Tea has led to the brand working with Michelin-starred Yorkshire pub Pipe and Glass chef James Mackenzie, Michelin starred the Starr Inn at Harome chef Andrew Pern and the Angel at Hetton chef Michael Wignall.
The three created were challenged to make a biscuit which they thought would be the best for dunking.
The Star Inn chose to create a ginger parkin hobnob, The Pipe and Glass created an East Yorkshire sugar cake and The Angel created a Garibaldi biscuit.
Rules set by Yorkshire Tea included:
- no cement
- no thicker than 1cm
- at least half the biscuit must be dunked until a quarter or more falls off
- in case of a draw, best tasting wins
The ginger parkin hobnob lasted 52 dips, with the East Yorkshire sugar cake lasting 58.
Yet the Garibaldi biscuit managed a staggering 718 before a quarter of it fell off.
Michael Wignall of The Angel at Hetton is Yorkshire Tea’s Top Dunk champion when his Garibaldi biscuit withstood 718 dunks!
