Refrigerate or freeze the rehydrated cookies

It is recommended to refrigerate cookies that have regained moisture. refrigeration can slow down the rate of moisture absorption in cookies, while freezing may cause the texture to harden or water to crystallize. Biscuit moisture regain is caused by the absorption of moisture from the air by the biscuits. The refrigeration environment has a stable temperature and low humidity, which can effectively slow down the rate at which cookies absorb moisture and prolong their crispy texture. Before refrigeration, cookies should be placed in sealed bags or freshness boxes to avoid absorbing the odors of other foods in the refrigerator. If the cookies have slightly regained moisture, they can be baked in the oven at low temperature for a few minutes to restore their crispness. Although freezing can inhibit moisture activity, low temperatures can cause the oil in cookies to solidify, which can easily harden or form ice crystals after thawing. Freezing is more suitable for baked goods with high moisture content, such as cream cakes. If cookies must be frozen, it is recommended to divide them into small portions, thaw them at room temperature before consumption, and reheat them in an oven.

It is recommended to store cookies in a cool and dry place and seal them for daily use. After opening, consume them as soon as possible. Can be paired with food desiccants or sugar cubes to absorb excess moisture. Avoid placing cookies with high humidity foods and regularly check the sealing. If stored for a long time, the desiccant can be replaced every two weeks to maintain the best taste.