I've been baking biscuits and have found that you can't bake more than one tray at a time.
I'm trying to perfect the kind you roll and cut out. I've tested the oven temperature with a thermometer, have tried varying the temperature and cooking time, but haven't quite got it yet.
I have also got one of those rolling pins with rings around the end to control the thickness you roll out to. 3mm as given in recipes is definitely too thin. 5 mm is about right.
I'll keep at it. Then I shall go on to the kind that Sarah48 describes in the OP.
In the meantime I have another question about biscuits for which I will start another thread.
4 Years On…..Health-wise, Has Anything Changed?
Good Morning Thursday 25th April 2024