As part of our new series of troubleshooting articles, we called upon some of our famous baking friends to solve your common kitchen disasters. From sunken sponge to disastrous biscuits, we have the answers to every flour-based problem. Read on to discover Jo Wheatley's 10 tips for rescuing biscuits...
Problem one: My biscuits stick to the baking tray.
Jo's solution: You can buy silicone mats quite cheaply in supermarkets that can be reused. This will totally eliminate this problem.
Problem two: I wanted my cookies to be soft and squidgy, but they’ve gone hard.
Problem three: My biscuits have cooked unevenly.
Jo's solution: Try freezing them before putting on the baking tray.
Problem four: My biscuits are greasy.
Jo's solution: Always use cold, unsalted butter and it should stop your biscuits being too oily.
Problem five: Rather than puff up, my biscuits have splayed and spread out until flat during cooking.
Problem six: I don’t have a cutter.
Jo's solution: Try using a glass or teacup instead. Also, if you don’t have a rolling pin a wine bottle makes a great alternative.
Problem seven: My crackers are soggy.
Jo's solution: You can make them super-crisp by baking them low and slow.
Problem eight: Once cooled, if I know my biscuits are underbaked can I put them back in the oven?
Jo's solution: You can. Also, if you don’t eat shortbread within a few days and they go soft, you can refresh them in the oven, too.
Problem nine: My biscuits are burnt underneath.
Problem 10: My biscuits have broken up as I removed them from the baking tray – what’s the best technique for avoiding this?
Jo's solution: Make sure you leave the biscuits until they're totally cold before moving them.
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