Special Diet Biscuits

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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.
Examples of biscuits made by theRUBBING IN METHOD<strong>Biscuits</strong> made by the rubbingin mixture are usually rolledand cut into shapes
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 and 16: SUGARFUNCTIONS OF SUGAR IN BISCUITS
Page 17 and 18: Icing sugar:The fine, powdery sugar
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: 27Biscuits using theCREAMING METHOD
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

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