Special Diet Biscuits

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Granulated sugar:This has large granules and can be used in rubbed-Inmixtures or to make a crunchier biscuit topping.Caster sugar:This is the most frequently used sugar for biscuitmaking. It has a fine grain so Ideal for creaming with thebutter.It is also used for melted mixtures, and sprinkling overfreshly baked cookies.
Icing sugar:The fine, powdery sugar is used to make smooth icingsand fillings and for dusting biscuits. It may also be added tosome piped mixturesSoft brown sugar:This is refined white sugar that has been tossed inmolasses or syrup to colour and flavour it. The darker thecolour the more intense the flavour. It makes moisterbiscuits than white sugar. so one type should not besubstituted for the other.
Page 1 and 2: Sweet and SavouryBiscuitsContext: S
Page 3 and 4: FLOURFUNCTION OF FLOUR IN BISCUITS
Page 5 and 6: NON-WHEAT FLOURThese can be used fo
Page 7 and 8: RAISING AGENTS• Although biscuits
Page 9 and 10: FAT - usually butter or margarineFU
Page 11 and 12: OTHER FATSMargarine:This won't prod
Page 13 and 14: EGGSFUNCTIONS OF EGGS IN BISCUITS
Page 15: SUGARFUNCTIONS OF SUGAR IN BISCUITS
Page 19 and 20: Demerara sugarThis rich golden suga
Page 21 and 22: LOW / NO CALORIE SWEETENERS•Using
Page 23 and 24: Methods of Making BiscuitsThere are
Page 25 and 26: • The eggs should also be at room
Page 27 and 28: 27Biscuits using theCREAMING METHOD
Page 29 and 30: Examples of biscuits made by theRUB
Page 31 and 32: Examples of biscuits made by theMEL
Page 33 and 34: Examples of biscuits made by theMEL
Page 35 and 36: DECORATING COOKIES BEFORE BAKINGTec
Page 37 and 38: GLAZES• Brushing a glaze over bis
Page 39 and 40: DECORATIONS FOR BAKED BISCUITSAs wi
Page 41 and 42: FOOD-COLOURING PENS• These pens l
Page 43 and 44: Feathered glace icingSpoon a little
Page 45 and 46: DECORATING BISCUITS WITH CHOCOLATET
Page 47 and 48: BISCUIT FILLINGSFrom smooth custard
Page 49 and 50: WHAT WENT WRONG AND WHYSometimes bi

Special Diet Biscuits

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