I’m not even fussed about biscuits, I can take them or leave them, but even I agree Hobnobs are the best for dunking
Or a custard cream. But that takes dunking skills or they break up and drop in your trea and the cream dissolves
The only real hobnob is a chocolate hobnob.
My second name is Half Man Half Biscuit and it’s all thanks to McVitie’s Digestives.
I used to live approx 200 yards from the McVitie biscuit factory in Levenshulme, Manchester. I was told by some employees that Hobnobs started out by being made from crushed remnants from other types. No idea if it was true, or whether they were pulling my plonker, but I can see how it’d make sense.
At least they weren’t dunking your plonker!!!
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Well, there was one…
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This time of the year a nice shortbread biscuit dunked into my mid-morning coffee is a must. Due to the thickness of the shortbread it soaks up a decent amount of the coffee without crumbling up.
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I’m going to try that.
It’ll have to be with strong freshly steeped coffee and brown sugar. No mellow birds thank you very much 
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Oi! I liked Mellow Birds back in the day…also that foul coffee & chicory on occasion as well. Now its regular coffee, but I don’t dunk with coffee…I only dunk with Tea. Bizarrely, I dunk Coffee buns in my tea, nothing else.
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Well I’m glad you’ve got that off your chest!
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Yes, me too. I can go about my day feeling so much better now 
heads to kitchen to put the kettle on
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Does anyone on here dunk into a drink which has developed a skin layer of milk? A friend of mine does, and it reminds me of scenes from birthing animals on All Creatures Great and Small. Licking and chewing off the amniotic sac.
Enjoy that mental picture.
When milk is boiled, milk proteins such as ‘beta-lactoglobulin‘ and ‘casein‘ are denatured and get coagulated with the milk’s fat.This forms a skin on the surface,which then gets dried by evaporation.
This is actually a sticky film of protein which is also called as ‘lactoderm‘.
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I shall resist the temptation of posting a piccie/video of an animal doing what it does.
Very similar though.
I’m pleased to be agreeing with Vlad here. The otherwise inedible ginger nut (look, my teeth ain’t what they used to be) are made delightful with dunking. The ginger flavour works well with the PG Tips (other brands are apparently available but not for me) brew (minimum 3 minutes on the stew, better with 4 or 5). Hobnobs? No, no, no. Oats are for porridge.
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… and for omelettes:
Tue. And to be fair, and also for crumble toppings on fruit crumbles. I find myself both corrected and self-corrected. I need a beer.
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Lovely … my favourite dunking biccy. Can’t beat them. They seem to have a higher tensile strength.
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That sounds very technical Morty. 
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