How do you make a biscuit better?

The answer: dunk it.

It’s the advice our taste buds have been giving us ever since we first picked up a digestive - but now science has backed it up.

Inventive British chef Heston Blumenthal has conducted tests on biscuit dunking for his new TV series.

With the help of Nottingham University, he found out just why it’s so popular.

“If you think about an air conditioned room, it is harder to smell," he says. "Well the same kind of thing happens when your mouth is dry.

“What happens is when you re-hydrate you mouth, like when you have dunked a biscuit, the flavour gets released more because it is warm and wet."

So dunking intensifies all the lovely biscuit flavour. What do our tasting experts make of this?

Tea buyer Henry agrees. He says: “Biscuits absorb the great quality and strength of the Yorkshire Tea flavour, adding to your dunking experience and thus making your biscuit taste better.

“Do not dunk for more than three seconds though!” he advises.

Fellow tea buyer Suzy thinks Yorkshire Tea is ideal for a dunk.

“It’s the top class, peak season Assam teas that we use in our blends and their rich malty character that make it the perfect dunking tea,” she says.

“However, Heston’s experiment generated much debate and we have decided to conduct our own dunking experiment on our favourite biscuits.”

How well do different biscuits dunk? Check our Facebook page over the next few days for the results.