Bake Tinted Dough Low and Judge by Edge, Not Colour

Tinted and cocoa-coloured doughs conceal their own browning, which is how both under- and over-baking sneak in: the colour cues you would normally trust no longer move as the biscuit cooks. Bake coloured dough low — around 160°C (325°F) — and judge doneness by firmness at the edges and a matte, set surface rather than by colour. You want set, short biscuits, not coloured ones. Light-coloured baking sheets help, since dark trays can scorch the bottoms before the tops are done.