Learn about flours and how they interact with other ingredients. Learn a variety of techniques and textures to create many different types of biscuits from shortbreads, to fancy petit fours, wedged with ganache and dipped in chocolate. They will cover shelf life, storage, freezing and nutritional input. They will include gluten free, dairy free and nut free recipes. You will take home 1kg of assorted biscuits made in the class plus their recipes.