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G11T1W7 In the early days of biscuit making, biscuits would be baked and then left to dry out in an oven (set to a low temperature) in order to achieve a brittle texture. This process of cooking biscuits twice over gave them their name – the word “biscuit” is derived from the Latin words for “twice” and “cook”. Unlike breads and cakes, no raising agent is added to a biscuit mixture, resulting in biscuits (or cookies, as commonly known in America) being flat and dry, sweetly (sometimes savory) baked goods. Uses of Biscuits - as an accompaniment to a cup of tea or coffee - as a treat to go with a glass of milk - as a base for desserts (when crumbled and pressed into the baking tin) - as a savoury snack (i.e. cracker) that is usually topped with a variety of toppings Classification of biscuits 1. Rolled and shaped These biscuits are characterised by their unique shapes, which are made with the assistance of a cookie cutter which cuts into chilled dough. Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

2. Squares These are also known as “sheet cookies”, because the biscuit mixture is poured into a baking sheet before being put into the oven. After cooling, the sheet of biscuit dough is cut into squares to make individual biscuits. 3. Dropped These biscuits are formed by placing small balls of dough on a baking tray, with the help of a spoon before using another utensil (usually a fork) to press down and flatten the ball into the desired biscuit shape. 4. Filling These biscuits can be any type of biscuit but are characterised by having 2 of them sandwiched and held together with icing sugar, butter cream, chocolate ganache or a poached fruit jam. Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

Ensuring a good biscuit - measurements of ingredients must be as accurate as possible - work with chillled dough when rolling or shaping - ensure the oven temperature is correct (too low and the biscuits won’t bake, too high and the biscuits may burn) - place the biscuits in the middle of the oven to ensure that all biscuits are cooked consistently throughout - bake for the right amount of time to prevent the biscuits from going too hard - allow to cool down properly before storing - ensure that fillers are only used on the day (or the day before) the biscuits are to be served Quality characteristics of a good biscuit - golden in colour - brittle in texture - in the expected shape (i.e. biscuits should not lose their shape when cooking) Glossary biscuit a small and hard baked good (no raising agent used in baking) a bag fitted with a nozzle, that when filled and squeezed, releases food (such as icing piping bag sugar or butter cream) to decorate cakes and biscuits chilled food items that have been left n the fridge to cool down brittle a texture that describes food items that are hard and can easily break Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International