Great British Bake Off - Week 2: Biscuits

Here in good ole England, biscuits are cookies and cookies are not a thing. But biscuits are not the exact same thing as cookies in the US, they tend to be harder and crispier, ideal for tea dunking. Everything I've learned about biscuits, I've learned from Great British Bake Off. For example:

1. Biscuits must not be soft, they are meant to be softened by a cupper (that's what the local kids call cup of tea). 
2. Two is the number of thine dunking, no more, no less. Three dunkings is right out! And also catastrophic as the biscuit will pull a Titanic, break in half and be lost to the deep depths of your tea.
3. Biscotti means twice-baked. 10 points to Gryffindor (the name of my next pub quiz team, for sure)! But actually, that did win my trivia team points in a food-themed quiz. 
4. I'll never be able to make biscuits as pretty as Biscuiteers (unless I take their icing course where I assume I will become an icing wizard) so I'll just take pictures and stalk them on Instagram instead. 

   
5. I think gingerbread houses could really take some lessons from the biscuit show stoppers from last week's episode, like for real. Those were masterful and I can barely get a ready-made kit to frost together long enough to be the centrepiece of a Christmas spread.

Anyone have a strong biscuit recipe? I may just stick to gingersnaps until then!