Baking with Butter
#1
Baking with Butter
When I was in the UK I used to make some really yummy ginger nut biscuits - I have tried to make them twice this morning and they just aren't working, I don't know why I have used butter instead of the marg I used to use in the UK as I can't find marg for baking here. What am I doing wrong??????
#2
Re: Baking with Butter
When I was in the UK I used to make some really yummy ginger nut biscuits - I have tried to make them twice this morning and they just aren't working, I don't know why I have used butter instead of the marg I used to use in the UK as I can't find marg for baking here. What am I doing wrong??????
#3
Re: Baking with Butter
They would normally spread out and go flat and kind of crack a bit on the top like but they aren't going flat at all
#4
Re: Baking with Butter
Hmmm... well I only ever bake with butter so I can't comment one which is best. I try to avoid the additives in margarine which is the main reason I bake.
Have a look at this NZ recipe:
http://www.kidspot.co.nz/recipes-for...t-biscuits.htm
Does it look any different to yours?
I have heard that NZ flour is different for making bread, so it may also be different for other baking. Would be interested to hear.
Have a look at this NZ recipe:
http://www.kidspot.co.nz/recipes-for...t-biscuits.htm
Does it look any different to yours?
I have heard that NZ flour is different for making bread, so it may also be different for other baking. Would be interested to hear.
#5
Re: Baking with Butter
The only thing that really differs is the brown sugar and I use white - but these one's on the picture is exactly how mine have turned out - they usually look like this
http://allrecipes.co.uk/recipe/8852/...-biscuits.aspx
Although this isn't the recipe I follow
http://allrecipes.co.uk/recipe/8852/...-biscuits.aspx
Although this isn't the recipe I follow
#6
Re: Baking with Butter
The recipe I posted seems to have a lot of flour in it. My guess is the problem is the flour. Try adding more butter or syrup? Or perhaps reduce the flour in your recipe. The local stuff might be more absorbent than you are used to. Just guess work here I'm afraid.
Last edited by jmh; Apr 26th 2011 at 5:35 am.
#7
Re: Baking with Butter
Alison Holst is the kiwi version of Delia!
Not sure if this is failsafe but its Alison Holst so I presume it is. I don't like gingernuts so haven't tried it.
100gmelted butter
1teaspoon golden syrup
1cup (200g) sugar
2 teaspoon ground ginger
1 egg
1teaspoon B Soda - level and no lumps
1 3/4 cups flour
Melt butter. Heat tablespoon in hot water and use to measure then stir G Syrup into butter
Add sugar, ginger, egg and mix well with a fork
Mix B Soda into room temperature mixture (make sure its not warm!)
Add flour and stir to make soft, workable dough
Roll into balls, flatten slightly with fork.
Bake about 10mins in oven preheated to 180oC
Watch at end of cooking as they can burn easily.
Makes 50-70 biscuits (unless you're making giant size!)
100gmelted butter
1teaspoon golden syrup
1cup (200g) sugar
2 teaspoon ground ginger
1 egg
1teaspoon B Soda - level and no lumps
1 3/4 cups flour
Melt butter. Heat tablespoon in hot water and use to measure then stir G Syrup into butter
Add sugar, ginger, egg and mix well with a fork
Mix B Soda into room temperature mixture (make sure its not warm!)
Add flour and stir to make soft, workable dough
Roll into balls, flatten slightly with fork.
Bake about 10mins in oven preheated to 180oC
Watch at end of cooking as they can burn easily.
Makes 50-70 biscuits (unless you're making giant size!)
#9
Account Closed
Joined: Mar 2008
Posts: 0
Re: Baking with Butter
I use butter for all my baking over here but used to use Stork margarine more in the UK. Butter & various margarines all have different 'elastic limits' which affects the 'rise' or 'stretch' of a cake, biscuit etc. I used to use Stork (especially for cakes) as it had the best elastic limit.
However, saying that I have had problems with some of my baking since arriving here that I never had in the UK. My Gingernuts recipe has been in use since 1st year at secondary school & I'm in my *cough, cough* mid-40's now. But mine don't spread like they used to . As others have suggested, I believe it's down to the flour. I now increase the liquid content of a recipe until the mixture 'feels' right. For example, the choux paste recipe I've been using since I went to Catering college, I have to use 5 eggs instead of four to get the correct consistency.
Bit of trial & error required I'm afraid but you'll get there in the end .
When you've got them right can you send us all some please
However, saying that I have had problems with some of my baking since arriving here that I never had in the UK. My Gingernuts recipe has been in use since 1st year at secondary school & I'm in my *cough, cough* mid-40's now. But mine don't spread like they used to . As others have suggested, I believe it's down to the flour. I now increase the liquid content of a recipe until the mixture 'feels' right. For example, the choux paste recipe I've been using since I went to Catering college, I have to use 5 eggs instead of four to get the correct consistency.
Bit of trial & error required I'm afraid but you'll get there in the end .
When you've got them right can you send us all some please
#10
Re: Baking with Butter
I use butter for all my baking over here but used to use Stork margarine more in the UK. Butter & various margarines all have different 'elastic limits' which affects the 'rise' or 'stretch' of a cake, biscuit etc. I used to use Stork (especially for cakes) as it had the best elastic limit.
However, saying that I have had problems with some of my baking since arriving here that I never had in the UK. My Gingernuts recipe has been in use since 1st year at secondary school & I'm in my *cough, cough* mid-40's now. But mine don't spread like they used to . As others have suggested, I believe it's down to the flour. I now increase the liquid content of a recipe until the mixture 'feels' right. For example, the choux paste recipe I've been using since I went to Catering college, I have to use 5 eggs instead of four to get the correct consistency.
Bit of trial & error required I'm afraid but you'll get there in the end .
When you've got them right can you send us all some please
However, saying that I have had problems with some of my baking since arriving here that I never had in the UK. My Gingernuts recipe has been in use since 1st year at secondary school & I'm in my *cough, cough* mid-40's now. But mine don't spread like they used to . As others have suggested, I believe it's down to the flour. I now increase the liquid content of a recipe until the mixture 'feels' right. For example, the choux paste recipe I've been using since I went to Catering college, I have to use 5 eggs instead of four to get the correct consistency.
Bit of trial & error required I'm afraid but you'll get there in the end .
When you've got them right can you send us all some please