Michael Wignall is Yorkshire Tea's Top Dunk champion!

If you’ve been tuning in to the Top 50 Gastropub's Instagram account this week you’ll have seen Yorkshire Tea challenge three Michelin-starred chefs to make the most dunkable biscuit.

Today, we crowned Michael Wignall of The Angel at Hetton Yorkshire Tea’s Top Dunk champion when his Garibaldi biscuit withstood 718 dunks!

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!