The REAL reason why chocolate bourbons have holes in them

 

Chocolate bourbons are undoubtedly one of the nation’s favourite biscuits.

And it turns out there is a vital reason why the tasty treat have holes in them and the ginger nuts don’t.

And it now turns out its superiority is not just personal opinion, it’s objectively justified through bickie science, with a vital reason why they and others have holes in, and why some biscuits like Hob Nobs and ginger nuts don’t.

According to Mark Greenwell, the team manager at the United Biscuits factory in Carlisle, which makes McVitie’s and Carr’s water biscuits, their texture serves a purpose.




He says the holes in the soft biscuits allow steam to escape and this prevents them from breaking or cracking.

Mark told host Kate Quilton on Food Unwrapped on Channel 4: “If the holes weren’t there, steam would build up inside the biscuits.”

“The biscuits would collapse back down and you wouldn’t have a controllable product.”

“You’re trying to get steam out of the biscuits to have an even texture.”

If you’re wondering why other biscuits don’t have holes then that’s because they’re designed to have a ‘snap’.




Host Kate explained: “Because the steam stays inside the biscuits, the trapped heat caramelises the sugar.

“The sugar becomes a glass like structure, like you find in a boiled sweet, and that’s what gives a ginger nut its characteristic snap.”



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