Special Diet Biscuits

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Savoury <strong>Biscuits</strong>Savoury biscuits can be decorated with ingredients such as:• Grated cheese.• Poppy seeds• Pumpkin seeds• Sesame seeds• Glazed with beaten egg• Grains• Vegetable slices etc
WHAT WENT WRONG AND WHYSometimes biscuits don't turn out quite as you had hoped. If you have a problem whenbaking, try to work out why so that you can either remedy it at the time, or at least avoid itnext time you bake biscuits.Problem Cause RemedyThe dough is verysoft and won’thold its shapeToo much liquid or fat or toolittle flour or the dough hasbecome too warm.Always measure ingredients carefully Chill thedough for 30 minutes before baking. If it isstill too soft, work in a little extra flour:The dough is dryand crumbly andwon’t holdtogether.The biscuits arenot evenlycooked.The biscuitscrumble whenremoved from thebaking tray.Not enough liquid or fat ortoo much flour, or the doughmay not have been kneadedsufficiently.The cookies are either ofuneven sizes on the bakingsheet: or some cookies wereplaced too near the edge ofthe sheet.Cookies that have a very highbutter content are often morefragile than less rich ones.Always measure ingredients carefully . Chillthe dough for 30 minutes before baking. If it isstill too soft, work in a little extra flour:Make sure that all the biscuits on a bakingtray are an even size. Leave at least a 2. 5cmgap around the edge of the baking sheet andturn the trays around half way through baking,Leave fragile cookies to cool on the bakingsheet for at least 3 minutes before transferringto a wire rack.
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 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: BISCUIT FILLINGSFrom smooth custard

Special Diet Biscuits

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