Biscuit Doneness

Without a definitive bake time, assessing biscuit doneness relies on observation and touch. An under-baked biscuit feels soft and yielding when pressed, lacks structural crispness and will crumble weakly rather than snap cleanly when broken. For colour-tinted biscuits such as matcha, surface colour is a critical cue: the biscuit should retain its vibrant green hue throughout. Overbaking dulls that colour and makes the texture brittle and dark at the edges. A correctly baked biscuit will feel firm and set when fully cooled, snap with satisfying resistance and hold its decorative cut shape without losing definition. Always allow biscuits to cool fully before assessing -- they continue to firm up after leaving the oven.