lmw80
Cook
I was looking at a cookie recipe and it says to cream together a couple of the ingredients.
Thanks.
Thanks.
That is a neat technique Licia, it makes me think more towards making pastry...I've never thought to do that with cookie batter too. I usually just cream my fats and sugars (and eggs, if applicable) and add them to the dry ingredients. How do you find that your cookies turn out when you make them with this method?urmaniac13 said:Andy explained it pretty well. Just blend/beat them well to make an even, homogeneous texture without lumps and blots.
For cookies though, I usually cut the butter just out of the fridge into small cubes, and rub each cubes into the flour with my fingers, until the mixture attain a bread crumb like texture, then beat it together with sugar and egg.
Very cool! I will have to give that a try with my future short bread cookie endeavorsurmaniac13 said:Yes, I realised one of the most popular Italian pastry dough, "Pasta Frolla" is almost identical to shortbread biscuits. So I experimented with this method with cookies, and they came out perfectly
urmaniac13 said:Yes, I realised one of the most popular Italian pastry dough, "Pasta Frolla" is almost identical to shortbread biscuits. So I experimented with this method with cookies, and they came out perfectly