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!).
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!
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