Whilst I can understand salt in the majority of recipes, I never really understood why it is in so many desserts or biscuits.
When I have asked a few friends or family who do a lot of cookery, the vast majority say pretty much the same thing "the salt cuts across the other flavours", or "you always just add it!".
But... So many times, when I eat biscuits, if I chew a lot and then just as I swallow, I can always taste salt... The ones I probably taste salt the most on are (Worst first) : Custard Creams, Digestives, Rich Tea.
In my honest opinion, the salt just isn't needed - I don't think it adds anything, and, it just seems to leave a horrible after taste (I can usually always taste it, but a lot more when I chew a lot).
In particular, now that so many people are on low salt diets and so many people say it is bad for you, I don't understand why it is there!
So, is there a good reason why it is added?