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Author Topic: Cookie Recipe Swap  (Read 21066 times)
LyricFox
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« Reply #30: December 01, 2009, 01:28:07 pm »

ok, my recipe doesn't require rolling.

Man. I cannot get this one right. I'm to the point of thinking it's my oven. I've made three batches since last night (and yeah, I used margarine for two of them because I didn't want to waste the butter during trials), and each one of them are still uncooked in the middle. I think I'm going to have to give up. Sad
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« Reply #31: December 01, 2009, 01:52:52 pm »

Man. I cannot get this one right. I'm to the point of thinking it's my oven. I've made three batches since last night (and yeah, I used margarine for two of them because I didn't want to waste the butter during trials), and each one of them are still uncooked in the middle. I think I'm going to have to give up. Sad

This probably sounds like a daft question, but what kind of oven have you got? (Make/model/gas or electric etc). My oven is really annoying as it is fan assisted, but has to be a few degrees higher than the recipe states that it should be for that kind of oven when baking-if I'm roasting things the temp is spot on, but baking? Always a calculated risk....
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« Reply #32: December 01, 2009, 02:11:11 pm »

Man. I cannot get this one right. I'm to the point of thinking it's my oven. I've made three batches since last night (and yeah, I used margarine for two of them because I didn't want to waste the butter during trials), and each one of them are still uncooked in the middle. I think I'm going to have to give up. Sad

Since you are such an avid cook, you've probably already done this, but have you tried using an oven thermometer to check the oven's actual temp and to see if it has any hot or cold spots.  My oven is 25 degrees off, and tends to be much cooler near the bottom.
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« Reply #33: December 01, 2009, 02:16:29 pm »

Man. I cannot get this one right. I'm to the point of thinking it's my oven. I've made three batches since last night (and yeah, I used margarine for two of them because I didn't want to waste the butter during trials), and each one of them are still uncooked in the middle. I think I'm going to have to give up. Sad

Another thing you might try, is to press it a bit thinner in the middle. Not the best solution probably, but one I've used before to good results. Smiley
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« Reply #34: December 01, 2009, 03:31:22 pm »

This probably sounds like a daft question, but what kind of oven have you got? (Make/model/gas or electric etc). My oven is really annoying as it is fan assisted, but has to be a few degrees higher than the recipe states that it should be for that kind of oven when baking-if I'm roasting things the temp is spot on, but baking? Always a calculated risk....

It's gas and I've got an oven thermometer in there, too. It runs 10 degrees low once pans go in, so I compensate, and the thermometer has shown 400 steady.

I'm trying them again (this is a record for me), but I went out to Martha Stewart and found a similar recipe that bakes them at 325 for 50-55 minutes. If this doesn't work, I'm throwing in the towel. LOL
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« Reply #35: December 01, 2009, 03:32:47 pm »

Since you are such an avid cook, you've probably already done this, but have you tried using an oven thermometer to check the oven's actual temp and to see if it has any hot or cold spots.  My oven is 25 degrees off, and tends to be much cooler near the bottom.

Oh yeah. I put one in when the new oven came in. It's a permanent feature.

That's what's got me so perplexed. This shouldn't be happening.
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« Reply #36: December 01, 2009, 03:40:14 pm »

Man. I cannot get this one right. I'm to the point of thinking it's my oven. I've made three batches since last night (and yeah, I used margarine for two of them because I didn't want to waste the butter during trials), and each one of them are still uncooked in the middle. I think I'm going to have to give up. Sad

ok, I can't do it today, but I will make some tomorrow to see if I can figure out what's going on from this end.

also, I know my sister does this at 425, and it works better for her, but before you waste the time, I'll see if I can replicate the problem. 
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« Reply #37: December 01, 2009, 03:58:45 pm »

ok, I can't do it today, but I will make some tomorrow to see if I can figure out what's going on from this end.

also, I know my sister does this at 425, and it works better for her, but before you waste the time, I'll see if I can replicate the problem. 

I appreciate it. I just took out this last batch (325/54 minutes) and while it's still hot, I'm seeing some raw streaks. Now that may change after it's had a chance to cool (just got them on a rack to cool not two minutes ago), so let me post back in here in 30 or so minutes.
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« Reply #38: December 01, 2009, 06:07:08 pm »

I appreciate it. I just took out this last batch (325/54 minutes) and while it's still hot, I'm seeing some raw streaks. Now that may change after it's had a chance to cool (just got them on a rack to cool not two minutes ago), so let me post back in here in 30 or so minutes.

you've been lowering the temp and baking longer, or did I say 325 rather than 400?
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« Reply #39: December 01, 2009, 06:17:36 pm »

you've been lowering the temp and baking longer, or did I say 325 rather than 400?

Nope. The first three  batches were done at 400. After the first one, I went to 25 minutes, but it began to brown, so I didn't want to leave it in longer.

This last batch I did for 54 minutes at 325. More done, but still not completely cooked (you can see a streak of raw dough running through the center of the wedge. The tops/bottoms/edges look great). So I took a half dozen wedges and put them back in the oven for a bit. Sort of hard to say at what point they started baking again because they went in cooled off some. That seemed to do the trick.

So tomorrow I'm going to start at 350 for 15 minutes, and then dial it back to 325 for 50 minutes. I want to watch that last time because I'm afraid they'll get too brown. And tomorrow's batch will go back to butter. I think this may have it. I'll let you know...and I'm pretty damned sure it's my oven, though I'm rotating the pan and have an oven thermometer in there.

Gee...I'm so dedicated. LOL
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« Reply #40: December 01, 2009, 06:53:08 pm »

Nope. The first three  batches were done at 400. After the first one, I went to 25 minutes, but it began to brown, so I didn't want to leave it in longer.

This last batch I did for 54 minutes at 325. More done, but still not completely cooked (you can see a streak of raw dough running through the center of the wedge. The tops/bottoms/edges look great). So I took a half dozen wedges and put them back in the oven for a bit. Sort of hard to say at what point they started baking again because they went in cooled off some. That seemed to do the trick.

So tomorrow I'm going to start at 350 for 15 minutes, and then dial it back to 325 for 50 minutes. I want to watch that last time because I'm afraid they'll get too brown. And tomorrow's batch will go back to butter. I think this may have it. I'll let you know...and I'm pretty damned sure it's my oven, though I'm rotating the pan and have an oven thermometer in there.

Gee...I'm so dedicated. LOL

You should have a job working for America's Test Kitchen.  Smiley

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« Reply #41: December 01, 2009, 07:13:35 pm »

You should have a job working for America's Test Kitchen.  Smiley

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LOL...I'd just said that earlier to Randall.

I'm really wanting shortbread, but I didn't realize I was going to hijack the thread with my baking woes. Hopefully tomorrow will end it and we can go back to swapping recipes.
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« Reply #42: December 02, 2009, 08:12:07 am »

LOL...I'd just said that earlier to Randall.

I'm really wanting shortbread, but I didn't realize I was going to hijack the thread with my baking woes. Hopefully tomorrow will end it and we can go back to swapping recipes.

I will start baking as soon as I get back from taking the kids to school and the hubby to work.
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« Reply #43: December 02, 2009, 08:42:42 am »


Another favourie in my family has always been Brandy Snaps-I have no idea why they are called this, but they do taste gorgeous!

You will need:

50g (2 oz) Butter
50g (2oz) Caster Sugar
2 tbsp Golden Syrup
50g (2oz) Plain Flour
1/2 tsp Ground Ginger
1/4 tsp Vanilla Extract

Makes 12

Preheat the oven to 180C/350F/ Gas mark 4. Grase 2 baking sheets.
Put the butter, sugar and syrup into a heavy based saucepan and melt together over a gentle heat. Remove from the heat and transfer to a bowl.
Sift the flour and ginger into the butter mixture. Add the vanilla extract and mix togethyer well.
Spoon teaspoonfuls onto the greaded baking sheets, making sure that you leave a 10cm (4 ins) gap between each to allow them to spread out.
Bake for 7-10 mins or until biscuits are bubbling and golden brown.
Remove from the oven and allow to cool for 1 minute.
Loosen the biscuits from the baking sheet with a palette knife and quickly roll around the handle of a wooden spoon. Gently twist the brandy snap off the spoon handle and put on a wire rack to set. (If a brandy snap sets before you can wrap it around the spoon handle, just return it to the oven for 1 minute to warm through.

To serve, I usually get a piping bag, fill it with either whipped cream or creme anglais (set custard-just in case you didn't know) and pipe into the biscuits. I've never manged to get them to last until they are completely cold, but they are still as good even if they are still slightly warm. They always look as though they are intensely difficult to make because they look so delicate, so just sit there and look smug as all the compliments come flooding your way!  Wink
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« Reply #44: December 02, 2009, 11:31:29 am »

I will start baking as soon as I get back from taking the kids to school and the hubby to work.

hokey, I think I might know what is going on.  My definition of raw is different than yours.  I baked at 400 for 30 minutes, I'm going to try my sister's 425, but mine is exactly how I expected to be.  And it is less baked in the center, but not fall apart raw.

I'll let you know in another hour.
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