shapeofthings (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
shapeofthings) wrote2008-02-27 09:50 pm
shapeofthings) wrote2008-02-27 09:50 pm
Entry tags:
Experimental baking
This afternoon at work I was struck by the sudden insatiable urge to bake! It had been a long time since I felt the overwhelming urge to transform creamed butter and sugar into delectable cookies and cakes. Since going gluten-free by baking activities have taken nose dive towards non-existent. The grand sum of my baking since November? A couple of batches of brownies, 2 bischoffsbroten (one of which landed in the bin) and a loaf of banana bread. Now the brownies are worthy of mention - devilish morsels of dark, dark chocolate spiked through with rich espresso and a suggestion of chilli - but on the whole my experiences with soy flour and potato starch have been less satisfactory.
But tonight I was prepared to stare down prior disappointments and attempt to concoct a tempting treat from my supply of seven types of flour. Besides, I was armed with a specifically gluten-free recipe, so how could I fail? So as soon as I walked in the door I set about making these buttery nut cookies. The verdict? They're ok. Light and crumbly, the texture is nice but a little too fragile. Also, the flavours are a touch too mild for my tastes. I'll try them again, but with the substitution of rich brown sugar and the addition of more vanilla, a breath of cinnamon and a drizzle of lemon. Yes.
Today's lesson? 1 ml of butter weighs 0.904 g. No longer will I need to measure out cups of butter for US recipes.
But tonight I was prepared to stare down prior disappointments and attempt to concoct a tempting treat from my supply of seven types of flour. Besides, I was armed with a specifically gluten-free recipe, so how could I fail? So as soon as I walked in the door I set about making these buttery nut cookies. The verdict? They're ok. Light and crumbly, the texture is nice but a little too fragile. Also, the flavours are a touch too mild for my tastes. I'll try them again, but with the substitution of rich brown sugar and the addition of more vanilla, a breath of cinnamon and a drizzle of lemon. Yes.
Today's lesson? 1 ml of butter weighs 0.904 g. No longer will I need to measure out cups of butter for US recipes.