SC - Prince Biskets

[david friedman]

At 10:25 AM -0500 6/12/98, Philip & Susan Troy wrote:
>Experience with other recipes suggests these should be dry, slightly
>hard and brittle, but not tough, as opposed to tender and slightly
>chewy, such as you might find in other egg-foam based biscuits, like
>macaroons, langues du chat, madeleines, and lady fingers.

I think "hard" comes closer than "chewy" to describing them--and they keep
forever.

>You might try actually beating the batter for an hour, and see what
>happens.

We have.

There is one noticeable change in texture of the batter towards the end of
the process.


David/Cariadoc
http://www.best.com/~ddfr/


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