What compound can make crunchy biscuits?
I want to make Belvita like biscuits. What ingredients do I need to put or not to obtain a crunchy texture (but not a really hard like biscotti). Is "height of the biscuit a important factor ?
Here is my actual recipe, if needed :
1 cup of wholeheat flour
1/2 cup of butter
1/3 cup of sugar
3 eggs
1 tbsp of honey
I've seen on other sites that it can be a good idea to put the butter melted to avoid aeration. Right now they are a little too soft. Thanks for your replies
(1)1 Comments
Sorted by latest first Latest Oldest Best
Your comment update suggests that you might be melting the butter ... don't. Melted butter will make for a softer, chewy cookie..
I don't know if there are episodes of Good Eats available legally online, but there are transcripts of them ... you want episode 'Three Chips for Sister Martha' in which he discusses how some slight changes to a cookie recipe will make for dramatically different cookies:
Back to butter. But this time we're going to melt it.
...
The water from the melted butter will combine during agitation with the higher protein of the bread flour therefore producing gluten ... which is chewy.
You likely want to look at what he did for 'The Thin' variant, which is the only crispy variant in the episode ... but that's not to say that you can't make thick crunchy cookies. (one of my favorites is LU's Bastogne cookies; speculaas also comes out crunchy even when fairly thick) Unfortunately, the recipe from that episode focused on thin (with the side-effect of crispy/crunchy), rather than mentioning what could be done to make it crunchy without making it thin.
Terms of Use Privacy policy Contact About Cancellation policy © freshhoot.com2026 All Rights reserved.