Page 9 - YC Cooking School

7. Keep your excess dough

You can roll excess dough into a sausage shape and leave in the freezer for up
to two months. To use, remove the dough from the freezer, allow it to come
almost to room temperature, slice into 5mm discs, place on a lined baking tray
and bake as usual.
8. Don’t over bake
Be very careful not to over bake biscuits. When in doubt go for underdone as
they will continue cooking for a short while after they are removed from the
oven.
9. Let them cool
Cool your biscuits on a wire cooling rack for even air circulation and so that they

can crisp up nicely. Store biscuits in an airtight container or freeze for up to three
months.
10. Royal icing is a winner
If you choose to ice your biscuits, use simple royal icing (icing sugar and water)
which gives a nice, smooth end result.

Tools used in the video:

Below you will find the list of all the tools we used in lesson 2. To see the full Cookies and
Biscuits collection, head this way.

Fine grater
Rolling pin
Cookie cutters

Baking tray
Stand mixer
Cooling rack
Baking paper or silicone mat
Kitchen scale
Spatula

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