Q&A

Baking thoughts, techniques and know-how

Dry or thick mixtures
16 Sep 2019 - Anneka Manning

Q: Why do my oat-based mixtures often become dry?

A: There are two main reasons why an oat-based mixture (like Anzac biscuits or oat bread) can thicken too much and become dry:

Curdled butter and sugar mixtures
06 Jun 2019 - Anneka Manning
Q: Why do creamed butter and sugar mixtures often curdle when eggs are added?