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difference between bisquit and cake - CORRECTION

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845205.  Sun Sep 11, 2011 3:00 am Reply with quote

The real difference is that cakes have EGG in them whereas buisquists DONT .

845211.  Sun Sep 11, 2011 3:40 am Reply with quote

What about biscuits?


350g/12Ľoz unsifted flour
1 tsp bicarbonate of soda
1 tsp salt
225g/8oz butter
175g/6Ľoz caster sugar
175g/6Ľoz soft brown sugar
1 tsp vanilla extract
2 eggs
350g/12Ľoz dark chocolate, crumbled


250g plain flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
170g unsalted butter, melted
200g dark brown soft sugar
100g caster sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk

325g chocolate chips

250g butter , softened
140g caster sugar
1 egg yolk
2 tsp vanilla extract
300g plain flour

Do I need to carry on?

845266.  Sun Sep 11, 2011 6:16 am Reply with quote

These are all cookies, not the same as biscuits, soft and chewy, biscuits aint! The last one would be close to a scone.

845305.  Sun Sep 11, 2011 8:03 am Reply with quote

Aren't biscuits made using dough, though? And dough is made using eggs, I thought...?

845310.  Sun Sep 11, 2011 8:25 am Reply with quote

Bread is made using dough, no eggs in most types of bread.

845314.  Sun Sep 11, 2011 8:38 am Reply with quote

Efros wrote:
These are all cookies, not the same as biscuits, soft and chewy, biscuits aint! The last one would be close to a scone.

Did you look at the page it links to? There is no way that it could be described as anything like a scone.


Below you will find a recipe for a classic British biscuit and a classic American cookie so that you can bake these for yourselves and appreciate both the similarities and the differences between these classic baked goods.

Devon Flats

These are a classic and simple biscuit, native to the Devon region of south-west England. They are a light and crumbly biscuit*, traditionally used as an accompaniment to tea.

225g self-raising flour
pinch of salt
100g caster sugar
100ml clotted (or double) cream
1 egg, beaten
1 tbsp milk (approx)

*my bold

And the American version...

Chocolate Chunk Cookies

This is a close relative of the classic chocolate chip cookie recipe of 1937 in that it uses a mix of plain and brown sugar, the only difference is that a chopped block of plain chocolate is used rather than pre-made chocolate chips.

60g toasted pecan or walnuts, chopped
225g unsalted butter
210g light brown sugar
50g granulated sugar
1 large egg
2 tsp vanilla extract
280g plain flour
1/4 tsp salt
1 tsp baking soda
180g plain chocolate (I prefer very dark chocolate, at least 80% cocoa solids, but use whatever you like), chopped into coarse chunks

They both use eggs.

Sure, there's a hell of a lot of biscuit recipes out there that don't use eggs, but there's more than enough to disprove the statement that "buisquists DONT".

845320.  Sun Sep 11, 2011 9:10 am Reply with quote

I thought it was referring to the Americanian Biscuit, as in Biscuits and Gravy. I do agree with you I don't think eggs are the delimiter.

922017.  Thu Jul 05, 2012 8:28 pm Reply with quote

And dough is made using eggs, I thought...?

Dough is flour and water.


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