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Another crucial biscuit factor to take into account - dunking properties. The mighty Hobnob laughs at such puny biscuits though.
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I think you have a good call with the Tunnock wafer - one of my faves.
But (controversy follows), are we crossing the line into sweets/cakes.
Tunnocks Tea Cakes cannot possibly qualify - clue’s in the name.
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“fancy biscuits”
Why, yes, yes I do.
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[biscotti have entered the chat]
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They ran out of figs?
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I’ll try.
- My grandmother’s Zitronenherzen
- Proper self-made Zimtsterne
- Sicilian Mandorlini
- Dutch Honigwafels (i.e., Stroopwafels filled with honey)
- proper shortbread
Things shift on this list, naturally, over time. I have some very good recipes which could replace some stuff.
By the way, @anon59592690, would macaron be allowed? Because if you haven’t tried Pierre Hermé’s, I can testify that some of them were delicious. And I would definitely have them with tea, preferably with some Marriage Freres - e.g., their Imperial Wedding blend, or some of their Second Flush Assams.
Sigh, I am a bit of a snob about food and drinks, I guess.
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Can they be dunked in tea?
I think that’s the #1 rule here.
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Does self-dunking count?
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This thread had a really simple premise and we have all just fucked it up.
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Good work on finding a loophole where we can dunk animals
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