How To Cook 8 Secrets Of The Perfect Butter Biscuits - Recipe

Although it is not a big philosophy, making the perfect butter biscuits still has its secrets. Often, when you prepare them, you do not achieve the desired effect - either they remain on the ball and do not merge in the pan, or they lose their shape if you decide to give them one.

The most important things are:

• Follow the recipe.
• Preheat the oven.
• Do not open the oven during baking. Don't, seriously!

Here are the tricks.

1. Do not grease the pan

Most modern ovens come with a low tray specially adapted for making biscuits. However, the mistake that many people make is to grease it. This is the reason why very often the biscuits merge and turn into one big biscuit. Grease is generally a prerequisite for the biscuits to stick in the future, to lose their shape, to spread. Therefore, if you have decided to make butter biscuits and have an old pan, use a silicone pad or baking paper. Or buy a new pan in which you never put fat.

2. Use a light tray

It would be nice if you can use a light tray (although in most cases, it is black, but we are talking about the ideal option). Baking biscuits in dark trays requires a little more experience, as the black color absorbs much more heat and this is why baking biscuits in such trays burns faster. But the salvation is again in the pad, which can neutralize this effect to some extent.

3. Measure the products correctly (especially the flour)

More than once you have heard for sure that in confectionery measures are the most important. This is not just a myth that is spread by word of mouth. Very often the recipes are written in cups instead of grams, which increases the possibility to add about 30% more flour than required in the recipe. By standard, 1 cup contains 130 grams of flour, so use a scale instead of cups.

4. Leave the oil at room temperature for 15 minutes

Fifteen minutes! No more, no less! If the butter is too cold, the biscuits will be very crumbly and dry. If it is too hot, you will not like the result in the end - the biscuits will be heavy and greasy, not fluffy. Leaving the butter for 15 minutes at room temperature will ensure the preparation of perfect cookies.

5. Use high quality oil

Biscuits are a dessert, so it is assumed that you will not eat huge amounts of them at once, so afford to use quality butter. Margarine, oil or a mixture of butter and margarine are not options - use the highest quality butter possible. When too much water is added to it, it will spoil the consistency of the biscuits and they will spill a lot, so use butter with less than 16% water in it.

6. Work carefully and quickly with the dough

It is very important not to overdo it by touching and kneading the dough. When it is ready for rolling, be precise, work with a large piece, which roll completely evenly. So the leftovers after cutting into shapes will be small, which reduces the chance of having a lot of failed cookies.

Another thing you can do during rolling is to sprinkle the top with icing sugar instead of flour (or cocoa for chocolate biscuits), because excess flour and excessive mixing will make the biscuits very hard.

7. Do not rotate the tray

There are different points in the ovens where the heat is stronger and we are tempted to turn the pan to compensate for the differences. The problem is that the biscuits are prepared in about 10 minutes, in which case, when you open the oven half the time, all the heat will come out, and there is no time for it to recover. As a result, the biscuits do not brown and do not swell evenly.

Therefore, it is better to bake them for the specified time without opening the oven.

8. Use a cooling grille

Leaving the cookies on the hot pans continues to cook what you hardly want. In addition, after a while they will begin to form moisture under themselves, while arranging them on a grid, the air can circulate around them. After removing the cookies from the oven, wait no more than 2-3 minutes and arrange them on a wire rack (it is important to wait a short time, because after they come out of the oven they are too soft). If you do not have a grid, line the counter with kitchen paper and arrange the cookies there, often rearranging their places, separating them from the paper.