Adding the water to the bi-carb also helps to produce a thinner, crisper biscuit. In our famous Anzac biscuits here in Oz, you can add one or two Tbs of water, more water for thinner and crispier biscuits. I also find that the raising agents also spreads more evenly through the dough when mixed with water, just like using water with salt of hartshorn. Thanks, Nay - I didn't know that about crisper. I always figured water made certain cookies harder, but now that you make me think, hard could be translated as crisp if the cookies are thin enough. Thanks for connecting from Oz! PJH

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