How to make juicy and crispy biscuits?

Pish. Biscuits are certainly a dish that everyone loves. Children and adults alike. But biscuits are a dessert we all love, as long as they are well prepared. Juicy, crunchy, fragrant... But how to make them? We''ve put together a few tricks, a few tips and, finally, a few ideas on which biscuits should grace the serving plate with your next cup of tea or coffee.

1. ALWAYS use butter.

Butter should ALWAYS be on your list of ingredients. Why? Butter is the ingredient that makes cookie dough richer and fluffier. Butter also makes the dough pliable, which also makes the biscuits easier to shape. Choose a dough that has no additives (salt, etc.) and is free of sunflower or other vegetable emulsifiers. This choice ensures a good result and butter melting.

2. It does not matter what sugar is used. But is it?

Using only plain white sugar gives a firmer texture and a crisp taste, while brown sugar combined with white sugar facilitates the caramelisation process and thus serves a light and soft texture.

3. Chocolate biscuits should be made with the right type of chocolate.

If you choose to make American chocolate biscuits, they should contain the right type of chocolate. We recommend that you pay attention to the shape. We recommend the shape of even chocolate drops as these melt evenly and make it easier to melt the chocolate itself. Or to put it simply: choose chocolate that can easily be eaten as a snack on its own. Thermostable chocolate is also a good choice , as it does not lose its shape during baking, and when bitten, it gives a real chocolate flavour.

4. The shape of the biscuits is very important.

And how can we agree with this statement? A correct and even shape not only makes sure your guests are delighted, but also ensures even baking. When shaping the biscuits, you can use an ice-cream scoop to help you, scooping the biscuit dough just like ice-cream; into balls. The dough can also be shaped with a spoon or, using a weighing scales, approximately equal balls can be placed on the prepared baking tray; each ball is weighed and shaped into biscuits of approximately equal weight. BAM tip: the shaped cookie balls can be placed on the prepared baking tray lined with baking paper one day before baking. Cover the baking tray with cling film and refrigerate. Slide the baking tray straight from the fridge into the preheated oven.

5. The sugar and butter should form a creamy texture.

Place the softened butter and sugar in a bowl and whisk until creamy and light in texture. Skipping the creaming step of whipping the butter and sugar risks the butter melting properly, resulting in large buttery blobs of unmelted butter in the baked biscuits.

Now that you''ve become a true cookie master, you can take a stroll through our cookie recipe category and find your favourites. Enter the category here.