Soggy biscuits

[Deleted User]

I having been making my own biscuits for the last few weeks and they taste very nice, except they're a bit soft:rotfl:

Is this normal for HM biscuits? They're just a rich plain biscuit. The recipe called for SR flour and I'm wondering if I should change to plain. They are also not as thin as they could be as I always find myself erring on the side of generosity when I roll out the dough.They seemed to crisp up when they cooled down, but then went soft again after I put them in a tin
TBH my shortbread came out a bit soft too.

Any advice from brilliant biscuit bakers please

Mrs_Thrify

Hiya, I would have said plain flour for biscuits as SR flour will make them rise like a cake.

When you get the bicsuits out of the oven do you leave to cool on the tray for 15 minutes? then put them onto a wire rack? to cool.
I think biscuts need to be kept for a few days to get the crunch.
My ginger biscuits were a bit soft the other day, but got eaten quickly.
Yesterday I made flapjacks as a tray bake. DD was saying we need munches and packed lunch things.

[Deleted User]

julie_d wrote: »

Hiya, I would have said plain flour for biscuits as SR flour will make them rise like a cake.

When you get the bicsuits out of the oven do you leave to cool on the tray for 15 minutes? then put them onto a wire rack? to cool.
I think biscuts need to be kept for a few days to get the crunch.
My ginger biscuits were a bit soft the other day, but got eaten quickly.
Yesterday I made flapjacks as a tray bake. DD was saying we need munches and packed lunch things.

Thanks. I think I will use the plain flour next time. I also think I may have put the biscuits in the tin a little too soon and put the lid on. I did put them on a wire rack first, but there were a lot of them so they were kind of piled up Maybe they were not quite completely cooled down.

Thank for the advice, I'll try plain flour, cooling more carefully and putting away later.:)

aliadds

Well budgeteer...I'm a baker but by no means brilliant:rotfl:
You should be fine with SR flour but maybe cook them a little longer for extra crispness! Cool on a rack in a single layer, then store in an airtight container.

Here's the Bero recipe I use for plain biscuits:
http://www.be-ro.com/recipe/showrec19.html

And roll out thinly!:)

[Deleted User]

aliadds wrote: »

Well budgeteer...I'm a baker but by no means brilliant:rotfl:
You should be fine with SR flour but maybe cook them a little longer for extra crispness! Cool on a rack in a single layer, then store in an airtight container.

Here's the Bero recipe I use for plain biscuits:
http://www.be-ro.com/recipe/showrec19.html

And roll out thinly!:)

Thanks - actually that's exactly the same recipe as the one I use! I will cook for a bit longer as you suggest and cool them in a single layer. I'll get there in the end:) Oh, and I'll make sure I DO roll out thinly this time:rotfl:

aliadds

budgeteer wrote: »

Thanks - actually that's exactly the same recipe as the one I use! I will cook for a bit longer as you suggest and cool them in a single layer. I'll get there in the end:) Oh, and I'll make sure I DO roll out thinly this time:rotfl:

The Bero book is my cookery bible...along with BBC Good Food online!
I'm sure you'll get them right next time!:)