Biscuits

Technique

How can I stop homemade biscuits from going soggy? Can I vary the recipe as they're crispy after baking but become soggy even when stored in an airtight container?

Prenderb

Eat them quicker?

What sort of recipe are you using, and for how long are you storing them? Is there anything else in the storage container with them?

sandy_c

I heard putting a few cream crackers in with them should help. You could always give them 5 mins in a hot oven to crisp them back up.

Technique

Prenderb wrote: »

Eat them quicker?

What sort of recipe are you using, and for how long are you storing them? Is there anything else in the storage container with them?

It's a shortbread recipe.

Dizzyblonde

I think this is more suited to Cake & Pie.

Magic Monkey

Shortbread has a low moisture content to begin with, as the only water in the recipe comes from the butter. This is what makes them crisp. But the addition of sugar, which attracts water from the environment, is what causes them to go soggy.

Ideally you'd want to store them in a zip-lock plastic bag, with some sachets of silica gel thrown in for good measure, and then put that into an airtight container. Sachets of silica gel are great to prevent biscuits absorbing moisture. You normally find them in shoe boxes, beef jerky, supplement containers, etc.