While some type of biscuits, such as brandy snaps, are meant to spread, others should hold their shape during baking. Be sure to measure the ingredients accurately. Fat and sugar melt during cooking, and using too much of either will cause the biscuits to spread and merge into one another. Leave a space between each portion, about 7.5 cm, to allow room for some widening. This allows each biscuit to keep its shape.
Check that you are using the type of fat that is recommended. If a recipe uses butter and you want to use margarine, choose a type that is suitable for cooking. Firm packet or block margarine is better for biscuit mixtures than a softer tub margarine meant for spreading.
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Asian Recipes **
