Biscuits come in all styles, shapes and
sizes - they can be soft or crispy, plain or iced, shaped, piped or
rolled. No matter what size, shape or style you go for, biscuits are
always a winner when it comes to snacks, school lunches, and morning and
afternoon teas. Anyone who has children knows that biscuit jars need to
be bottomless. There is nothing quite so satisfying as the heavenly
smell of biscuits fresh baked from your own oven. Whether your penchant
is Ginger spice, coconut wafers or Florentines, you will find an
inspiring selection of biscuits recipes here.
Biscuits usually have a crunchy crisp texture and are shaped individually before
recipes will require flat, small oven trays or slices that should be well
greased. Grease biscuit trays with polyunsaturated oil - butter may cause
biscuits to stick to the tray. It is most important that biscuits be a uniform
size - they both look better and cook evenly. It only takes seconds to scoop
mixture into a measuring spoon to obtain the correct quantity before placing on
the oven trays.
Minimize kneading and handling the biscuit dough - otherwise dough will toughen.
Biscuits are generally cooked when they turn a light golden brown. Remove from
oven, stand 2 minutes, gently loosen from tray using a palette knife and leave
on the tray till quite cool. This will crisp the biscuits. Store in an airtight
container immediately. Avoid storing different varieties of biscuits together as
they absorb flavors and moisture from each other. Plain
biscuits can be sliced or, just before serving, dusted with icing sugar or a