People are only just realising why bourbon biscuits have holes in top of them

Ever wondered why bourbon biscuits have holes in the top? It's not just to make the biccies look pretty.

The divots are known as "docker" holes. They are created by a nifty machine that pokes them into the dough before they're baked – and this serves a very important purpose.

According to Mark Greenwell, team manager at the United Biscuits factory in Carlisle, which makes McVitie’s and Carr’s water biscuits, they help the product to bake evenly.

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 a previous episode of 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.”

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When there aren't holes in biscuits, it provides a totally different eating experience. For example, ginger nut biscuits don't require holes as bakers want an addictively chewy texture.

Presenter 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.”

Since Mark share his biscuit knowledge with the world, the revelation has gone viral on social media. People have taken to X to share their thoughts. One wrote: "Wow, I didn't know that."

Another admitted: "I thought it was a money saving tactic by the company to cumulatively save tons of biscuit material."

A third wrote: "Love this bit of knowledge and I really want a biscuit now!" And a fourth added: "This is something I never knew I needed to know, but I'm glad I do now!"