[Magdalen] How?

[ME Michaud]

i'd always thought English biscuits were pretty much the same as American
cookies.

You're making them sound like biscotti, but can that be true?

American biscuits are unyeasted bread rolls (baking soda and/or baking
powder are the rising agents) and they tend to be firm on top but very soft
in the center.
-M

On Fri, Jul 22, 2016 at 6:46 PM, Roger Stokes <roger.stokes65 at btinternet.com
> wrote:

> On 22/07/2016 20:41, F von Prondzynski wrote:
>
>> By no means. Biscuits should have firm texture, firmer than
>>>> cookies.
>>>>
>>>   She was referring to our biscuits.
>>>
>> There’s no such thing. It’s an aberration. Biscuits have firm texture,
>> trust me. :)
>>
>
> Just look at the etymology.  "Biscuit" comes from the French and means
> "twice cooked".  They may no longer have a second trip through the oven but
> there is no way that something which has been through the oven twice would
> still be flacid :-)
>
> Roger
>