Biscuit function of ingredients

Biscuit function of ingredients

1. Flour:

   • forms the structure
     • adds bulk
   • self-raising flour contains baking powder for raising
   • helps browning during baking

2. Fat

   • adds flavour
   • adds colour
   • Extends the shelf life
   • ‘shortens’ the mixture – makes it crumbly

3. Sugar

   • adds sweetness
   • makes it crunchy
   • adds colour

4. Eggs

   • binds ingredients together
   • sets the biscuit during baking