A few crumbs on biscuits
‘Biscuit’ comes from the old French word ‘bescuit,’ which means twice cooked. This refers to the origin of the biscuit which was to re-bake bread for savoury rusk-like results, preserving it for the long journeys taken by merchants and military of the Greek, Roman and Egyptian empires.
These days, they’re most often sweet and come in many forms, from the humble rich tea to light-as-air macarons and artfully decorated iced biscuits. Britain’s best-loved bickie is a hotly debated topic, but chocolate digestives often take the top spot.
Biscuit baking tips
Overall, bickies are pretty easy to bake but there are a few ways to guarantee great results. Our top tips: don’t overwork the dough; chill it before you roll it; and be sure to roll evenly for an even bake. Get more biscuits baking tips here.
If you need a helping hand, we’ve got just the kit to make brilliant biscuits! Our Cake Factory adjusts heat throughout baking to ensure the perfect snap, while our Snack Time makes easy work of homemade biscuits.
Bake a batch of these beauties
Get your cocoa fix with these moreish choccy bickies complete with soft chocolate centres and these eye-catching chocolate swirl biscuits.
Feeling even fancier? Whip up a batch of trendy macarons. Made with almond flour, they’re naturally gluten free and can be coloured and flavoured in so many ways. Check out the piña colada macarons in this recipe round up – they’ve got our vote!
Store your biscuits in an air-tight container to keep them fresh. At room temperature, they’ll keep for a couple of days and in the fridge for around a week. Biscuits can even be frozen for up to 2 – 3 months.
Now that you’re all set for biscuit baking, get the lowdown on dunking. We’ve looked into the science of this very British habit so hop on over to our blog and find out more!