For easy mixing, and to ensure a light texture in your finished biscuits, make sure your ingredients are at room temperature before you start. Also, remember the type of sugar you use affects the texture of your bikkies. White sugar makes them crisp, while brown sugar absorbs moisture after baking, creating a chewy biscuit.
If you're rolling out your biscuit dough, lightly flour the surface and throw flour under the dough as you go. This ensures the dough won't stick. After cutting out your biscuits, use a metal egg lifter dipped in flour to carefully transfer them to the lined tray so they keep their shape. Alternatively, you can roll spoonfuls of dough into balls and use the back of a fork to flatten slightly. This way the biscuits will be the same size and cook evenly.
Don't preheat your baking tray in the oven. If you do, your biscuits won't hold their shape. Place the biscuits about 5cm apart on the tray to allow room for spreading. After baking, cool slightly before transferring the biscuits to a wire rack.
Good Taste - November 2008, Page 115
Alison Adams
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