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Biscuits/Cookies


Violet

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baking powder is definitely NOT the same thing. Or, it's partly the same thing, but you can't substitute!

(baking powder is bicarb + cream of tartar + corn starch? Don't quote me on that, it might not be right, but it's something like that. It's not fully a base so the acid/base reaction gets wonked up if you try to swap them out for each other)

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baking powder is definitely NOT the same thing. Or, it's partly the same thing, but you can't substitute!

(baking powder is bicarb + cream of tartar + corn starch? Don't quote me on that, it might not be right, but it's something like that. It's not fully a base so the acid/base reaction gets wonked up if you try to swap them out for each other)

Thanks for explaining that! I don't tend to use baking powder anyway as I can just use self-raising flour (which already has baking powder in it.)

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I always use the Toll House recipe, and I use butter flavor shortening instead of butter. I don't like crisp cookies, so the shortening makes a more cakey cookie.

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I always use the Toll House recipe, and I use butter flavor shortening instead of butter. I don't like crisp cookies, so the shortening makes a more cakey cookie.

Would baking them for less time have the same effect? I'm a bit of a butter purist :oops: so dislike using margarine or lard in recipes.

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  • 3 weeks later...

Shortbread YUM!

Scottish all butter shortbread EVEN better. Simple.

175g (6 oz) plain flour

5 tablespoons caster sugar

175g (6 oz) butter

Just tried this, although I did add vanilla extract because it goes in everything sweet that I bake ;), so I guess it's not longer Scottish shortbread...but anyway those biscuits are so delicious! They also look seriously cute when in the shape of giraffes (I would post a photo but I ate all the giraffe ones! :twisted:)

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