Many thanks ladies and gents - some excellent ideas and answers there!

i was going to try a shortbread - as i figured that was typically 'british' but when i tried it using the powdered sugar they came out medium brown and with a normal biscuit texture not crumbly (although they tasted fine).

I actually found some caster sugar in williams sonoma (sp?) today but it was expensive - so i will look out for the brands mentioned above when i do my shopping for the future.

The golden syrup was for my next backup recipe - gingernuts - and i had found that in world market.

so i have to play with both sets of recipes tomorrow and see what i like the most when they are done. (or if i think they are not good enough -0 i will go for an american recipe as suggested above ).

If you want to show them british biscuits you cant beat the Bero book, can you believe you can still buy it for 1pound 50? http://www.be-ro.com/f_about.htm
or online for free http://www.be-ro.com/f_insp.htm

Sometimes, I think the effort to make British type foods is not worth it because Americans don't really appreciate or enjoy it. Plus there's the possible additional cost to get ingredients. That's why if I were in your shoes, I'd just make an American recipe.

I have had a few disasters using British recipes and US ingredients. People have suggested that the flour is slightly different and the butter does taste different. The main problems for me are when a UK recipe asks for double cream.

However I make shortbread using ordinary US granulated sugar (any brand) and it is fine.
I make it for any event where I have to take "dessert" and I am always asked for the recipe.
It tastes British...not soft and undercooked like some of the US shortbread I have had.
If you want the recipe let me know. I shove everything into my food processor and it works out OK

I cook a lot and I use all my UK books and some US ones. If I am using a UK recipe I try it out first and adjust it if it's not quite right.

American flour is definitely a different beast to British flour and as I've mentioned in other cooking threads, there's regional differences in flour. Essentially, it's the difference in gluten content of the wheat.

"Sweet cream butter" is closest to unsalted British style butter but European butters in general have a slightly higher fat content. I think it's only a 1-2 percent difference (read it in Cooks Illustrated a while ago). I only use (American) butter in recipes that require a fat. The sole recipe where I use shortening is for biscuits and that's it.

I don't like the habit of some American recipes using oil (especially in cakes and muffins). I've read and used apple sauce to substitute for the oil with no discernible difference in texture (and I would think the taste is better).

I rarely make anything based on metric based recipes now though I do have a metric measuring jugs and a digital scale (can switch between metric and Imperial). I have American style measuring cups.

Can you PM the shortbread recipe you use?

The only American golden syrup:

http://www.steensyrup.com/

Probably easier to find Lyle's.

bah another question now.

In the uk i used to use baking powder and bicarbonate of soda. 2 different things. Here i can find baking soda in the supermarket - which one is it equivalent too.

tried the caster sugar today and was better but still not right. couldnt make the gingernuts because of above query. think i will fall back on a us recipe as you all suggest.

(ps id like that shortbread recipe for future refernece too please!).

bicarbonate of soda is baking soda the most well known is the "arm and Hammer" brand...they hide it quite well in the supermarkets...check the top or bottom shelf of your baking items isle..

baking powder (luckily) is called the same thing...and should be right next to the baking soda..

sorry to hear about the caster sugar........hope the next batch turn out OK...

Baking soda = bicarbonate of soda.

Baking powder = baking powder. Your supermarket probably will have Rumford and/or Clabber Girl brands.

Top tip: no need to pay grocery store prices for baking powder. I'm quite happy buying baking powder from the Dollar store. They're usually two boxes for a Dollar.

Thanks NC Penguin I'll remember that for the future...

Chocolate chip???

I have a cruise line's recipe for 'em that calls for Amaretto as an ingredient.

PS You can get a blender for 20 bucks.

ooohhh sounds delicious...how much Amaretto goes into them ?

Better question, how much ends up in your glass? Hmmm....and Amaretto Sour sounds good right about now. Yummm :P

Amaretto sour are my favourite...right along with Baily's Irish cream...

mmmm I think for christmas I need to start stocking up the cabinets with all my kind of drinks...I ain't driving anywhere this year as the party's at my house...