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How do I make my biscuits and cookies crispier ?

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Some of my biscuits and cookies come out a little chewy when I would like them to be crisp. What are some good ways to achieve this ?
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Reduce ingredients that hold moisture – Flour, eggs and brown sugar all hold on to moisture, leading to fluffy moist cookies. If you are look for a crispier treat, try using less of these three ingredients.


High Protein Bread Flour

High Protein Bread Flour

Use BREAD flour – Bread flour has a higher protein content compared to other flours. Extra protein helps create a browner appearance and crispier texture. (Do not mistake bread flour and bread mix, they are not the same)


Bake the cookies for longer at a lower temperature – This will allow the cookies time to spread before they firm. It will also help dry out your cookies as well. A reduction of 25°C should help


Use butter – Butter has a low melting temperature. This will allow your cookies to spread more during baking. Butter also has protein in it, which helps with browning and crisping.

  • Melted butter = Chewy cookies
  • Softened butter = Crunchy cookies

Use white sugar – Avoid using brown sugar, which holds on to moisture, and instead use a processed sugar. This will lead to a drier and crispier cookie.

  • Brown sugar = Chewy cookies
  • White sugar = Crunchy cookies

Skip the eggs – Eggs hold a lot of moisture and, when cooked, they release lots of steam. This steam acts as a leavening agent, making cookies moist and fluffy. Cookies without eggs are usually flatter and crispier since eggs act as leavening agents. However, it’s the yolks that make cookies chewy, while the whites lead to crunchier cookies.

  • White = Crunchy cookies
  • Yolk = Chewy cookies

 

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