HOW TO MAKE BISCUITS

BISCUITS

Use butter at the right temperature

Unless otherwise noted, cookies require softened butter at room temperature.

If your butter is cold, you can put it in the microwave, but with certain precautions. Indeed, it is absolutely necessary to prevent it from melting, because it will separate and give the bad texture to the biscuits.

Simply cut into small pieces about equal (to prevent some small pieces melt before others), place them in a small bowl and heat them for a few seconds at a time, checking regularly. If the butter needs to return a few more seconds in the microwave, think about mixing the pieces so that those in the bottom (which melt faster) are on the top and vice versa.

If your butter is frozen, you can simply grate it and incorporate it directly into the recipe. Indeed, the pieces will be so small that they will soften almost instantly. It's really better to use this technique than the microwave.

Measure your brown sugar well

If a cookie recipe calls for brown sugar, it must always be packed. This means pressing it so that it becomes as compact as possible in your cup. If the brown sugar is not packed enough, the recipe will run out of sugar and the texture will not be optimal.

Make eggs temperature quickly

Eggs at room temperature will give a much better result. To get it in just a few minutes, just fill a bowl of lukewarm water to put the eggs in, simply! It works perfectly.

Do not forget the salt

It seems paradoxical, but adding a little salt to a cookie recipe brings out the sweet taste. If your butter is salty, you can put a little less than indicated. Usually, a pinch is enough, but everything depends on the tastes. Some are fanatics of biscuits with a taste of salt well present (for example: the Oreo).

Know the basic technique

Regardless of the recipe, the cookies are (almost) always the same way. It's important to know the basics to avoid mistakes.

Add the butter and undo in cream.

Add the sugar (brown sugar, molasses) and mix well (at least 2-3 minutes, until light and creamy). At this point we can not mix too much, on the contrary.

Add the eggs + vanilla (or other essence) and mix a few more minutes.

Add the dry ingredients (flour, oat flakes, baking powder, salt, etc.). 

At this point, mix as little as possible; incorporate the ingredients and stop. If there is liquid to add (egg milk), alternates with the flour during this step.

Add, if any, the toppings (chocolate chips, dried fruits, nuts, coconut, etc.). They are added gently, again without mixing too much.

In the case of biscuits rolled and cut with shapes, the dough is usually cooled in the fridge before handling. Otherwise, you can cook the biscuits right away.