Ingredients and their functions

Ingredients and their Functions

Flour

• Flour makes up the structure and body of the biscuit or cookie.
• It either can be plain, self-raising, or wholemeal depending on the type of biscuit or cookie you are making.
• More protein results in a tougher baked good, so typically, a lower protein flour like cake flour is used for delicate cookies and a higher protein flour like bread flour is used for chewy cookies.

Fats

• Butter is the most common fat used in biscuit and cookies due to its taste and texture.
• It also assists in spreading, browning, and enhancing the flavour of the biscuit.
• Other fats like oil, shortening, or margarine can be used, but will result in a different flavours and textures.

Sugars

• Sugar aids in browning, sweetening, and tenderizing the biscuit or cookie.
• Different types of sugar like white sugar, brown sugar, honey, or syrup can be used to vary the flavour and texture.
• Brown sugar will make the cookie darker and moister due to its molasses content, while white sugar will result in a crispier, lighter cookie.

Eggs

• Egg contributes to structure by coagulating during baking, adding moisture, and acts as an emulsifier.
• They can also add richness, colour, and flavour to the biscuit or cookie.

Leavening Agents

• Baking powder and baking soda help to make the biscuit or cookie rise by producing gas that gets trapped within the dough.
• Typically, recipes call for one or the other depending on the other ingredients and the desired outcome, with baking powder delivering a more cake-like cookie and baking soda creating a more browned, chewy cookie.

Flavourings

• Vanilla extract, cocoa, chocolate, nuts, and spices are used to enhance the flavour of the biscuits or cookies.
• Choices of flavourings will define the type and taste of the cookies or biscuits.

Salt

• Salt serves to balance the sweetness of the biscuit or cookie and amplify the flavours of the other ingredients.