Bourbon creams are some of the most iconic biscuits out there – but did you ever wonder why they have those little holes in them?
Channel 4’s Food Unwrapped did us all a favour and found out (and no, it’s not to soak up tea).
Team manager at the United Biscuits Factory, Mark Greenwell, told presenter Kate Quilton that it’s actually all down to the baking.
With soft biscuits like bourbons, holes are needed to let all the steam out so they don’t crack or break.
“The biscuit would collapse back down and you wouldn’t have a controllable product,” said Mark.
“You’re trying to get steam out of the biscuits to have an even texture.”
Our eyes have been opened.
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