If you fancy making a biscuit that’s never going to break when you dunk it in your brew, here is Michael’s recipe (and it’s as tasty as it is dunkable!).

Ingredients:

• 100g unsalted butter (melted)
• 100g icing sugar
• 100g T55 flour
• 100g egg whites
• 200g currants

Method:

1. In a mixer fitted with a paddle, mix egg whites, icing sugar until a smooth paste, then add flour (sifted).
2. Lastly pour in the melted butter at room temperature and add the currants.
3. Place into a bowl and allow to rest in a fridge for 4 hours.
4. Remove from fridge and roll out evenly until around 3mm thickness.
5. Allow to rest for 30 minutes then place into a preheated fan oven at 160°C and bake until golden brown.
6. Dust with icing sugar a few minutes before the cooking process is finished to produce a sugar glaze (optional).

If you missed the challenge, you can watch it here.

Thank you to James Mackenzie of the Pipe & Glass, Andrew Pern of The Star Inn at Harome, and Michael Wignall of the Angel at Hetton for taking part!