The Tea Lady: Tea and Biscuits

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From Haidy, who reminds us that even as the weather warms up, we can continue to appreciate tea:

Biscuits are very personal, but most British people will agree that to drink biscuits with tea requires dunking potential.

Thicker, more solid biscuits that can survive immersion in hot liquid are therefore preferable: in my house, old fashioned English shortbread is the tea dunk of choice, but McVities Chocolate Hobnobs (available at Myers of Keswick and Tea and Sympathy) run a close second.

Of course, more delicate biscuits are just as tasty, but they require some skill in being able to swoop and dip without losing the biscuit in the tea where it will sink to the bottom in an unsalvageable mush.

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Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.

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