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Most biscuits need to be removed from the baking sheet as soon as they are set and cooled on wire racks before being stored in an airtight container.
Biscuits are flour-based snacks that are generally crisp and crumbly in texture, due to the fact that they are baked twice - the name ‘biscuit’ means ‘twice cooked’ in French.
We discovered that cardamom is a really popular spice in Norway, used in many cake and biscuit recipes. Store biscuits and cakes separately: biscuits stored in the same container as sponge cakes will turn soggy.


Most biscuits are made by the rubbing-in or creaming method, yet the ratios of ingredients are combined in such a way as to produce a wide range of styles, from crumbly buttery shortbread, to hard, dry Italian biscotti.
These biscuits are shaped after removal from the oven while they’re still warm and malleable. Using a larger egg than that specified could result in hard biscuits, while incorporating too much extra flour while rolling out the dough will make your biscuits tough and dry. A handy trick is to refresh previously baked biscuits by heating them in a low oven for five minutes before serving.


Similarly, follow the instructions for spacing your biscuits before baking, as some doughs are designed to spread and the biscuits will merge if placed too close together in the oven.



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