Special Diet Biscuits

THE RUBBING-IN METHOD• With this method the fat is rubbed into the flour.• The fat has a shortening effect like in pastry. Thefat coats the flour particles and this prevents theabsorption of water, giving a waterproof coating.• This prevents the gluten from developing whichcan give mixture an elastic and stretchy texture.If gluten cannot form, the mixture is shortenedgiving a characteristic short, melt in the mouthand crumbly texture• Many traditional biscuits such as shortbread aremade with this method.• The fat which can be butter, margarine, whitevegetable fat or lard, should be firm and cool butnot straight from the refrigerator.• Beaten eggs, milk or water may be added to bindthe mixture.