Biscuits can be formed in many different ways; Margaret Fulton takes you through the types of biscuits and shares her hints and tips for getting the best results.

TYPES OF BISCUIT

DROP

SHAPED

FRIDGE

ROLLED

Imagery: gettyimages.co.uk

DID YOU KNOW?

The first biscuits were small, flat cakes that were baked twice to make them crisp (the word biscuit means ‘twice cooked’ in French). The term now describes an infinite variety of crunchy, crisp, chewy or brittle baked goods, from plain water biscuits to sweet confections.

Drop biscuits

These are the easiest of all biscuits to shape, as they are simply dropped from a spoon onto a baking tray. They vary in texture. Some fall easily from the spoon and flatten into wafers when baking. Stiffer doughs need a push from your finger or the use of a second spoon to release them. To get drops of uniform size, use a standard measuring spoon of the size noted in the recipe – generally a half teaspoon, teaspoon or tablespoon. If you want the biscuits thinner, press down on top with the tines of a fork dipped in caster sugar. During very hot weather, put the dough in the refrigerator for 20 minutes before using. Leave a generous amount of space between each mound of mixture on the baking tray; thinner mixtures in particular may spread quite a lot.