Cookie Portioning

Uniform cookie sizing is the difference between amateur baking and professional results, affecting both appearance and baking consistency. When cookies vary in size, smaller ones overbake and burn while larger ones remain underdone, forcing you to choose between removing some cookies early or accepting uneven results. Paul Hollywood's praise that Imelda's biscuits look very neat reflects the importance of consistent portioning. Use a spring-loaded cookie scoop rather than eyeballing with spoons - scoops create identical portions every time and speed up the process significantly. For most cookies, a 2-tablespoon scoop (approximately 40g of dough) creates ideal medium-sized cookies. After scooping, roll each portion between your palms into a smooth, neat ball rather than leaving them in rough scooped shapes. This extra step creates uniform spheres that spread evenly during baking and look professional. The neat ball shape also helps cookies maintain thickness rather than spreading too thin. Space cookies at least 2 inches apart as most doughs spread during baking. Consistent sizing ensures all cookies finish baking at the same time, allows accurate timing, and creates the neat, professional appearance that impresses judges and guests alike.