[Magdalen] How?

[Roger Stokes]

On 22/07/2016 23:52, ME Michaud wrote:
> 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?

Usually not hat hard though the etymology is the same.  Most are easily 
bitten into or broken but I avoid some, fearing the wrath of my dentist 
who gas advised me not bite into uncut apples.  A gingernut biscuit 
could be problematic.

> 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.

Unyeasted bread is an oxymoron to me.  Chad could expound onb the 
different methods of rising flour products but essentially bread uses 
yeast, an organism that reacts with sugars to reproduce and create 
carbon dioxide as a byproduct toi create the rising effect. The 
non-yeast approach to producing the carbon dioxide for rising is 
essentially a chemical reaction where the proportions are more critical 
than when using yeast.  What you describe are what I would regard as 
plain (as opposed to fruit or cheese) scones.

Roger