Tag Archives: cookies

Problematic Cookies

31 Jan

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The perfect cookie should be crunchy to bite, chewy to chew, evenly baked and have your mouth watering instantly…want a cookie like that? You could just order some from Spoony cakes or you could follow these splendid tips:

The problem: My cookies are too hard
Hard cookies are a result of adding too much flour in proportion to the wet ingredients. Or it could be due to over-mixing. Next time, add less flour and avoid overmixing once the ingredients come together.

The problem: My cookies are crumbling too much.
This is usually a result of having too much sugar and not enough egg; next time, adding a little more egg or a touch of milk. It could also be because your dough isn’t quite mixed enough, so spending a little more time there could help too.

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The problem: My cookies aren’t baking evenly.
This could be due to uneven cookie sizes; use an ice-cream scoop so each cookie is the exact same size. Ovens are also very temperamental follow our baking tips.

The problem: My cookies are too dry.
Bake them at a higher temperature for a shorter period of time. Additionally, substituting brown sugar for some of the granulated sugar may help your cookies retain moisture, since brown sugar has a higher moisture content.

The problem: My cookies are spreading too much!
It could be that you’re baking them at too low a temperature – a higher temperature and shorter cooking time may be to blame, or your oven’s temperature itself is not quite where it should be. Adding too much sugar or oil, or not enough flour could also be a factor. Again, double check your measurements and adjust them accordingly.

The problem: My cookies aren’t browning enough.
You want that nice, lightly browned exterior in your cookies! If you don’t get that look, it’s possible that you’re not baking them at a high enough temperature. Not adding enough brown sugar could also cause your cookies to be paler than desired.

The problem: The next day, my cookies are always hard as rocks.
Packaging them in a nice, sealed container covered with a slice of bread will usually keep them much softer for a longer period of time! That’s a nifty one!

How good are these?! Having any other problems in the kitchen, let us know we could pop on some more tips and tricks to ensure everything you bake is magical!

Keep it delicious!

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Pistachio and White Chocolate (diabetic) Biscuits

15 Jan

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With minimal sugar these delicious biscuits are diabetic friendly! Tried and tested they taste much better than the shop bought biscuits, which tend to be overly sweet and end up making your tea taste horrid!

What you need:
75 g polenta flour/cornmeal
40 g plain flour
1/2 tsp baking powder
75 g Splenda confectionary sugar
50 g butter
1 egg yolk
few drops vanilla essence
15 g pistachio nuts, chopped
25 g white chocolate chips

What you do:
1) Preheat the oven to 180C, line a baking sheet with bake-proof paper.
2) In a large bowl, incorporate all the dry ingredients, then rub in the butter until the mixture resembles fine breadcrumbs.
3) Whisk together the yolk and the vanilla essence and add to the large bowl. The mixture will become crumbly, bring it together with your hands to form a ball and chill the dough for 10 minutes.
4) Once chilled, thinly roll out the pastry (1cm thick) and cut out 20 biscuits using a 4cm cutter. Space the biscuits well apart on baking sheets and sprinkle over the pistachios and chocolate.
5) Bake for 7–8 minutes until golden. And enjoy with a cuppa, tastes especially good straight out of the oven.

Feel free to change up the pistachio and white chocolate chips for raisins, oats, dark/milk chocolate, hazelnuts or anything else you fancy! I assure you you’ll feel a little less guilty snacking on these or you’ll be able to make a treat for a loved one. Either way enjoy!

Keep it delicious!