Monday, 3 October 2011
One of those silly questions!
Initially I thought it might be the fat content, so those with high fat content, as the heat hits the biscuit, the fat loosens the structure of the biscuit. Then I thought it might be capillary action, so the finer the particles in the biscuit structure, the more liquid gets pulled in, and makes it mushy.
I can feel plenty of experimenting coming on, but I thought to save myself, and my waistline I would first ask here if anyone had any thoughts or hypotheses on this subject! In fact if anyone fancies joining me in a fun experiment, or get the kids to join in, (all in the name of science you understand ;) ) then let me know!!
Hope this week is full of fun for you all, and not too many silly, niggling questions!!