Description
A guide to achieving perfect crunch in baked goods through precise temperature control. Get the best results for cookies, crackers, biscotti, and more.
Ingredients
- Cookies: 350°F to 375°F (175°C–190°C)
- Crackers: 400°F (200°C)
- Granola: 300°F (150°C)
- Biscotti: 325°F (160°C)
- Pastry & Pie Crusts: 400°F to 425°F (200°C–220°C)
- Meringue: 225°F (110°C)
Instructions
- For cookies, bake at 350°F for soft centers or 375°F for crisp edges.
- For crackers, roll dough thin and bake at 400°F for a brittle texture.
- For granola, bake slow at 300°F, stirring every 10 minutes.
- For biscotti, bake at 325°F twice to achieve the right crunch.
- For pastry, start high at 400°F and reduce to 375°F for even baking.
- For meringue, bake at a very low 225°F to dry the batter out.
Notes
Cooling baked goods completely on a wire rack is crucial for maintaining crunch. Consider reheating stale cookies to restore their original texture.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: Various
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg