Alrighty... I don't often make biscuits (cookies for you NAm people
, and whenever I get the urge, I reach for the Joy of Cooking, only to be disappointed cos the enormous majority of their recipes require refrigeration of the dough overnight. I want my biscuits *now*! And a fair few other books like the refrigeration too.
Which led me to wonder... what is the refrigeration/resting process for? To relax the dough after working it? To ensure full moisture absorption? To facilitate some advantageous chemical reaction? To frustrate me?
Does anyone know?
--lamington