KayC

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??????

jmh

What exactly is wrong with the biscuits?

KayC

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

jmh

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.

KayC

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

jmh

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.

jmh

Alison Holst is the kiwi version of Delia!

KayC

Thank you I'll give that a try

scrubbedexpat094

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

KayC

Thank you - I used to use stork marg too, which made me think it may be the butter - but I guess the flour may be different too I'll have a play around with the recipe and see and see if I can get them to spread out a bit Once I've got them sorted (and flat) I'll send some on!!