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How does the amount fat in the dough influence the quality of a biscuit?

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Answered 2008-07-14 14:45:43

A higher fat biscuit tends to have a "shorter" or more crumbly texture. Such as a shortbread biscuit or Vienesse whirl. Lower fat biscuits tend to have a higher sugar content and therefore have a firmed texture which is harder to the bite, such as a gingersnap.

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