Biscuit methods

Biscuit methods

1. Melting method

   • This method involves the fat being melted and then the dry ingredients added.
     • examples are gingerbread shapes/ ginger nuts, flapjacks, brandy snaps
       • These biscuits have a longer shelf life and the flavour develops during keeping

2. Rubbing in method

   • With this method the fat is rubbed into the flour. The fat has a shortening effect like in pastry. The fat coats the flour particles and this prevents the absorption of water , giving a waterproof coating.
     • shortbread, scones

3. Creaming method

   • In this method the fat and sugar are creamed together
     • Viennese fingers
       • These biscuits have a longer shelf life due to the ratio of fat.

4. Whisking method

   • This method usually begins with the eggs and sugar being whisked together then the dry ingredients being folded in
     • Fortune cookies Tulles and Langue de Chat
       • This usually results in a delicate crispy wafer like biscuit