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    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. 

     



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  • Uses of biscuits
    • as an accompaniment to a cup of tea or coffee
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    • 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 
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  • Quality characteristics

    • golden in colour
    • brittle in texture
    • in the expected shape (i.e. biscuits should not lose their shape when cooking)
  • Ensuring a good product

    • 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 
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