Paul and his fellow biscovites at the Great British Biscotti have felt for some while that the time-honoured yet dying out tradition of dunking needed to be pro-actively celebrated with a rugged yet satisfying range of substantially-sized biscuits that were up to the task.
According to founder Paul Rostand – ‘it’s such a shame that these days that so people are obsessed with rushing around whilst nibbling on-the-go. Biscotti were born in an age when ‘slow food’ was all the rage, worthwhile bites that simply couldn’t be wolfed down at breakneck speed.’
Indeed many people believe that the UK’s dunking traditions began with biscotti and the Romans, because many moons ago, biscotti began life at Roman legionnaire’s bikkie of choice; the perfect snack to make marching and invasions a little less onerous. This was a biscuit impervious to crumbling, so that our ‘cape wearing’ friends from warmer climes were never faced with rumbly tummies or unsightly crumbs on their tunics. These tough little breeze blocks (the precursor to modern biscotti) needed to be dunked in mead so they could be munched.
Fortunately the new wave of sumptuous biscotti made by Dorset’s favourite biscuiteers can be nibbled with or without liquid lubrication, although we personally believe that dunking is part & parcel of today’s frothy coffee culture.