Special Diet Biscuits

THE CREAMING METHOD• A wide variety of biscuits are made using thecreaming method. The fat and sugar are creamedtogether, until they are well aerated and have a light,fluffy texture.• Eggs and dry ingredients are then added a little bit ata time. The flour is folded in.• The fat should be soft enough to beat easily, soremove it from the refrigerator at least 30 minutesbefore you start mixing.• Unsalted (sweet) butter is the best choice, but if youare ongoing to use margarine, use the firm blocktype rather than softer margarine that is sold In tubs.• The mixture can be rolled or dropped in spoonfulsonto a baking tray.• These biscuits have a longer shelf life due to theratio of fat