Techniquebeginnerreviewed
Storing Christmas biscuits
Also searched as: storing cookies, biscuit tin, keeping biscuits fresh
In short: Store crisp and soft biscuits separately and airtight: moisture always moves from moist to dry.
Picture it
Like two rooms with the door open: the moisture spreads until both are the same.
What happens
Sugar draws in moisture. If soft and crisp biscuits share a tin, the soft ones give up water: they turn hard and the crisp ones turn soft. An airtight tin keeps the moisture where it is.
Why it matters
Stored properly, most biscuits keep two to three weeks, gingerbread considerably longer (as a guide).
Where you meet it
How it’s done
Sequence · Step 1 of 4
Let biscuits cool completely, or steam condenses in the tin.
All steps as a list
- Let biscuits cool completely, or steam condenses in the tin.
- Each kind in its own tight-fitting tin.
- Store soft biscuits and gingerbread with an apple slice, changing it every few days.
- Keep somewhere cool, but not in the fridge.
Rules of thumb
- Crisp with crisp, soft with soft.
Christmas biscuits turn rock hard
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Sources · 1
- Harold McGee: On Food and Cooking (2004), Kapitel Zucker