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These are best biscuits for dunking in your brew, according to science - see full list

Dr Helen Pilcher dunked each biscuit vertically, to its mid-point, in a mug of freshly prepared tea – with milk, no sugar – and maintained at a temperature of 60C to 65C

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I dunked biscuits in a laboratory setting – and the Jaffa Cake was not a winner

Comparing the durability of our favourite tea accompaniment is no joke, and that’s why stringent methods must be followed

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