Why do hot liquids break down the structural integrity of a biscuit/cookie so much quicker than cold liquids?

Question

Edit: Thanks so much for the silver kind stranger!

Edit 2: And the others! You’ve made my day! Glad I dropped my biscuit in my tea and decided I needed answers

In: Chemistry

Answer 1

cookies are made of butter and flour. the butter melts and technically most powders like flour dissolvs faster in warm liquid but it is mainly the melting of the butter.