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Stop Your Biscuits From Spreading

Stop Your Biscuits Spreading 03

Stop Your Biscuits From Spreading

  • Use cool Cookie trays, not hot or warm trays. In Australia, room temperature can be too hot.
  • Chill your cookie dough overnight. Be aware of the consistency of your dough; sticky, wet, or greasy needs overnight cooling. This will ensure the middle part of the dough (unformed) will also cool.
  • Use room temperature butter. If you forget to take it out 1 hour before using, heat a glass container with 2 cups of warm water and microwave the water on high for 2 minutes. Remove the water and dry quickly. Place diced butter into the warm glass container and this will melt the butter to cream with the sugar.
  • Use Baking or silicon Paper…not to be confused with greaseproof paper; they are not the same. If you want to be able to tell the difference, put a piece of sticky tape onto your paper. The Baking/Silicon paper will not stick; it will peel off easily (if wrapping a present, this will never hold or stick). Greaseproof paper will allow the sticky tape to keep together like wrapping a gift (but would come off if you want to redo).
  • Do not grease Baking or silicon Paper; too much grease could change the consistency of your dough and also overheat the dough.
  • Use good quality baking trays; they may cook unevenly and burn on the bottom if they are too thin.
  • Correctly measure the flour; spreading can happen if there isn’t enough flour to hold the melted butter. Weighing exact ingredients is extremely important. If you are using a different type of flour (e.g. Gluten-free or Coconut flour), and you find the mixture is still spreading, will need you to adjust your recipe after testing. Start by adding an extra 2 Tablespoons of flour to the cookie dough until you have perfected your recipe.
  • Do not overmix the dough; too much air in the mix will cause the dough to flatten. 1 to 2 minutes is plenty of time for creaming butter and sugar together.
  • Cook one batch at a time on the middle shelf, not always possible, but this will give you the evenest baking.
  • If you are using a cookie-cutter, place dough on baking/silicone paper, then cover with 2nd sheet (over the top of the dough) and roll the cookie dough out to your required thickness making sure this is even. Cut shapes out and remove the excess. Freeze them for 10 minutes (tray and all if it fits). This time in the freezer firms up the shapes which may have gotten a little soft while handling with our warm hands and rolling pin.