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Q1: Which ingredient is essential for making traditional shortbread biscuits?
A1: Butter
Q2: Which of the following are traditional British biscuit varieties?
A2: Digestive, Hobnob, Rich Tea
Q3: What temperature is typically recommended for baking most biscuits?
A3: 180°C
Q4: Match each biscuit to its main characteristic.
A4: Digestive - Contains wholemeal flour, Shortbread - High butter content, Gingerbread - Contains spices
Q5: Which raising agent is most commonly used in biscuit making?
A5: Baking powder
Q6: Arrange these steps in the correct order for making basic biscuits.
A6: Cream butter and sugar, Mix in dry ingredients, Bake in preheated oven
Q7: What is the ideal texture for most biscuit dough before baking?
A7: Firm but pliable
Q8: Which process gives shortbread biscuits their characteristic 'short' texture?
A8: Rubbing fat into flour
Q9: Which of the following ingredients are commonly used in gingerbread biscuits?
A9: Ground ginger, Cinnamon, Treacle
Q10: Match each biscuit problem with its likely cause.
A10: Too hard - Overbaked, Spread too much - Warm dough, Uneven colour - Hot spots in oven
Q11: What is the purpose of chilling biscuit dough before baking?
A11: Prevent spreading
Q12: Which type of sugar is traditionally used in shortbread biscuits?
A12: Caster sugar
Q13: What is the typical ratio of flour to butter in traditional shortbread?
A13: 3:2
Q14: What colour should shortbread biscuits be when properly baked?
A14: Pale golden
Q15: Which tool is best for creating consistently-sized biscuits?
A15: Cookie cutter
Q16: What should you do if your biscuit dough is too sticky to roll?
A16: Chill the dough
Q17: How long should biscuits typically cool before storing?
A17: 30 minutes
Q18: What type of tray is best for baking biscuits?
A18: Heavy flat baking sheet
Q19: What is the best way to test if biscuits are done baking?
A19: Check edge colour
