Which dough type is associated with tea biscuits?

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Multiple Choice

Which dough type is associated with tea biscuits?

Explanation:
Soft dough is the kind used for tea biscuits because they should finish with a tender, light crumb rather than a dense, cracker-like bite. A dough with higher moisture and some fat lets the gluten develop just enough to hold the shape, while the fat shortens gluten strands to keep the biscuit tender and easy to cut or drop. In contrast, a stiffer, lean dough would bake up firmer and crisper, and a rich dough would produce a more cake-like, very rich texture that isn’t typical for traditional tea biscuits.

Soft dough is the kind used for tea biscuits because they should finish with a tender, light crumb rather than a dense, cracker-like bite. A dough with higher moisture and some fat lets the gluten develop just enough to hold the shape, while the fat shortens gluten strands to keep the biscuit tender and easy to cut or drop. In contrast, a stiffer, lean dough would bake up firmer and crisper, and a rich dough would produce a more cake-like, very rich texture that isn’t typical for traditional tea biscuits.

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