of Biscuits and Cookies
Aim: To obtain the
skill of baking biscuits to start a bakery unit.
needed: Baking oven, mixing bowls, ladles, rolling pin and board,
A small baked
unleavened bis-cuit, typically crisp, flat and sweet.
Biscuits are classified according
to the method of making like rubbed-in, creamed and so on.
Rubbed – in Biscuits: It is prepared by rubbing – in of the fat into the flour. This is done by
placing the flour in a large mix-ing bowl, and then adding butter which has
been cut into pieces then rubbing both the ingredients together between
fingertips until the mixture resembles breadcrumbs.
Biscuits: Fat and sugar should be creamed like it is done for cakes. This is
done by placing softened butter in a large mixing bowl, then adding the sugar,
and beating the ingredients together with a wooden spoon or electric whisk,
until the mixture is well blended, light and fluffy.
Depending on the type of biscuit
being made, wet ingredients such as eggs or milk are stirred in before the
flour or other dry ingredients are added. These dough are often very soft, so
small spoon-ful are dropped onto baking sheets.
Whisked Biscuits: The name refers to the way in which the egg content is
Egg whites are whisked until firm
Egg yolks/whole eggs are whisked
together with the sugar until thickened and lightened.
These types of biscuits range from straight-forward whisked egg whites
with added sugar in the form of light as air meringues to more substantial
biscuits such as coconut macaroons.
Biscuits: The recipes which include liquid sweeteners use honey, golden
(corn) syrup or molasses. The bis-cuit is prepared after melting all
sweeten-ers (including sugar) with fat and stirred until mixed well. The other
ingredients are added to the melted ingredients and mixed in the saucepan. The
mixture can be soft enough to easily drop from a spoon.
Varagu flour : 100 g
Wheat flour : 100 g
Sugar (powder) : 100 g
Cold butter : 100 g
Baking powder : 1 tsp
Vanilla essence : 1/2 tsp
Milk : 2 tsp
· Roast varagu flour on a low flame until a nice aroma of roasted varagu is got. Allow it to cool.
together varagu flour, wheat flour and baking powder.
butter into pieces and add to the sieved flour.
until the mixture is crumbled.
powdered sugar and mix well.
little milk at a time and make smooth dough.
the dough for 15-20 min-utes.
wheat flour and roll the dough.
biscuit cutters and cut into desired shapes.
a greased tray and bake at 1800C for 15-20 minutes. Remove and cool the biscuits.
Maida : 120 g
Sugar : 60 g
Butter : 80 g
Vanilla essence : a few drops
Egg : for coating
Salt : a pinch
maida twice and add sugar.
butter with finger tips.
· Knead till smooth dough is got.
cut into fingers of 3/4th inch thick.
top of each biscuit with egg.
3000 F for 15 minutes.
Aim: To obtain the skill of preparing cookies to start a bakery.
Equipment needed Mixing bowl, spoon, mixie, oven, egg beater
Cookies are baked or cooked goods that are small, flat and sweet. They
usually contain flour, sugar and some type of oil or fat. It may include other
ingredients such as raisins, oats, chocolate chips and nuts.
Drop cookies are made from relatively soft dough that is dropped by spoonful onto
the baking sheet. During baking, the mounds of dough spread and flatten.
Chocolate chip cookies, oatmeal cookies and rock cakes are popular examples of
batter cookies are prepared from a stiff dough. It is made stiffer by refrigerating it
before cutting and baking. Then they are rolled into cylinders which are sliced
into round cookies before slicing them into cookies. Pinwheel cookies are the
best example for this.
cookies are light, airy, sweet, and crisp because whipped egg whites and
sugar is the base of them. With no flour they are a perfect sweet treat for
those eat-ing gluten-free.
Sponge cookies are light and airy like the meringue cookies but whole egg is used
instead of only egg whites.
Wheat flour : 100 g
Varagu flour : 50 g
Butter : 150 g
Sugar : 100 g
Raisins : 50 g
Egg : 40 g
Baking powder : a pinch
Vanilla powder : 2 drops
oven to 1900C.
separate bowl, whisk together both the flours, baking powder and egg.
butter until smooth and creamy in a bowl.
flour mixture to the batter and mix thoroughly. Add enough milk to make a soft
batter. Then add the rai-sins and beat until combined.
cookie, drop about one table-spoon of batter onto the prepared bak-ing sheet,
spacing the cookies about 2 inches apart. Bake the cookies for about 15 to 20
from oven and transfer the cookies onto a wire rack to cool.
Maida : 100g
Fat : 50g
Sugar : 50g
Desiccated coconut : 30g
Granulated sugar : 15g
Baking powder : 1g
flour twice with baking powder.
the ingredients to form homog-enous dough.
dough into small pieces.
dough and place over the bak-ing sheet 1 inch apart.
2500F for 15-20 minutes.