Dunking (biscuit)

To dunk or to dip a biscuit or some other food, usually baked goods, means to submerge it into a drink, especially tea, coffee, or milk.

[3] Dunking is first reported with ancient Romans softening their hard unleavened wafers (Latin: bis coctum – "twice baked") in wine.

In the Netherlands, stroopwafels are commonly dunked in tea or coffee, often after having been set on above the hot drink for a few minutes to melt the caramel inside.

While modern day dunking has its origins in 16th century naval history, it wasn't until the 19th century and the emergence of afternoon tea in the early Victorian era that Great Britain began to regard biscuits as something to be dunked in tea, a British custom that was later exported around the globe.

Historically in British high society, dunking was frowned upon and generally seen as children's or working class fashion.

Fisher appeared to be somewhat taken aback by the large amount of media attention, ascribing it to a "hunger for accessible science".

"[12] In 2022, a comparative study concluded that a hobnob style biscuit maintains its integrity for the longest after being dunked in a hot drink.