Saturday 10th January 26 Breakfast/Lunch/Dinner

[In A Pickle]

I remember Mcvities rich tea biscuits and Morning coffee biscuits. Loved the custard creams too.

We are a nation of tea and biscuit lovers for sure.
You will be judged by tradesmen on whether you offer biscuits with tea and what you offer.
I kid you not the quality of the job they’ll do for you is dependant on tea and biscuits

One builder I know (and apparently he’s not on his own in this) will increase the price if a person isn’t forthcoming with the tea and biscuits

 

[dragnlaw]

To me they are ALL cookies.
There are many types of cookies though. Soft, chewy, dry and/or crispy ones. Some types have designated names like shortbreads, biscotti, filled (a dry cookie with a filling sandwiched between 2 - think Oreos), wafers (the kind used to make crumbs for bottoms of cheesecakes and the like). There is also the very airy waffle, with a cream between several layers.
Gosh, the mind boggles even just trying to think of them all. But they are all usually sweet in some way, as in not salty. Of course, the rules get twisted with things like Salted Caramel Chips.

Wish I was articulate enough to make a refined definition from this garbled brain work around "cookies"

 

[pictonguy]

I don't eat sweets basically, low carb and all that but my SO had a craving for macarons which from my perspective didn't taste as sweet as an average NA cookie.

Never made them before and here's the ones i did make 2 years ago actually.

 

[Rocklobster]

Here’s an overloaded bowl of fettucine with shrimp. We had some calamari with it also, but I just piled it on top because I headed to the living room to watch the football game.

 

[In A Pickle]

I don't eat sweets basically, low carb and all that but my SO had a craving for macarons which from my perspective didn't taste as sweet as an average NA cookie.

Never made them before and here's the ones i did make 2 years ago actually.

View attachment 78667

Macarons one of my absolute favourite.
Nice job on those too, good feet on them.
Be a dear and send a dozen or two this way would you?

 

[Jusa]

Same as @Meryl ‘s description above. Cookies refer to the big flat slightly gooey in the middle things and biscuits is pretty much everything else.
Although we do have a brand called ‘Maryland Cookies’ which are very popular here and are definitely a biscuit pretending to be a cookie
They’re less than a quarter of the size of a cookie and are very crunchy.

View attachment 78664
I notice although they are still listed at the supermarket as cookies they have dropped the word from the packaging.
Nowadays American style cookies are common place at our delicatessen counters and in shopping malls etc so perhaps that’s caused a few complaints from younger gens buying them and expecting a cookie

Where are they from?

 

[In A Pickle]

Where are they from?

Maryland?
Or Batley, Yorkshire

They’ve been around since 1956!
A classic UK interpretation of something ‘foriegn’, hmm we like the chocolate chips but it’s soggy, quick lets biscuit it up and send them out

 

[Jusa]

Maryland?
Or Batley, Yorkshire

I googled it and found that out.

They’ve been around since 1956!
A classic UK interpretation of something ‘foriegn’, hmm we like the chocolate chips but it’s soggy, quick lets biscuit it up and send them out

Eww, soggy? No thanks. I like crunchy cookies.

Edit: oh, they were supposed to be like "American" chewy chocolate chips (which I don't much like) so they fixed the flaw. Got it.

 

[In A Pickle]

I googled it and found that out.

Eww, soggy? No thanks. I like crunchy cookies.

Edit: oh, they were supposed to be like "American" chewy chocolate chips (which I don't much like) so they fixed the flaw. Got it.

Yep, that’s what a cookie is to us
Not sure many people will agree Fox’s fixed a flaw
More nicked the chocolate chips idea and the name then biscuited them

 

[Jusa]

Yep, that’s what a cookie is to us
Not sure many people will agree Fox’s fixed a flaw
More nicked the chocolate chips idea and the name then biscuited them

I dunk mine!

I don't understand chewy cookies. I'm a horrible recipient at Christmas because I only ear the crispy ones. I feel bad i wasted someone's efforts.

 

[In A Pickle]

I dunk mine!

I don't understand chewy cookies. I'm a horrible recipient at Christmas because I only ear the crispy ones. I feel bad i wasted someone's efforts.

It’s the volume of sugar required to get that consistency I can’t handle. I feel like I may as well be crunching on sugar cubes

 

[Jusa]

It’s the volume of sugar required to get that consistency I can’t handle. I feel like I may as well be crunching on sugar cubes

Does gluten free flour with a lower sugar ratio make them better?

 

[In A Pickle]

Does gluten free flour with a lower sugar ratio make them better?

A large volume of sugar is still needed, you can only reduce so far because that gooey chewy centre and the crispy outer are depended on the sugar content.
It’s just too much sweetness for me.

I have seen a nice looking peanut butter biscuit recipe though with not much sugar so I’ll probably try that or dragnlaw’s recipe next time.

 

[Jusa]

A large volume of sugar is still needed, you can only reduce so far because that gooey chewy centre and the crispy outer are depended on the sugar content.
It’s just too much sweetness for me.

I have seen a nice looking peanut butter biscuit recipe though with not much sugar so I’ll probably try that or dragnlaw’s recipe next time.

But I thought the goal was for them to not be gooey? Are you saying higher sugar makes them gooey in the middle?

Last time someone gave me gooey sugar cookies, I put them in my toaster oven for 5 minutes at 325f to fix them.

I like peanut butter cookies ok. It's one of the only ways I will eat peanut butter.

 

[pictonguy]

A large volume of sugar is still needed, you can only reduce so far because that gooey chewy centre and the crispy outer are depended on the sugar content.
It’s just too much sweetness for me.

I have seen a nice looking peanut butter biscuit recipe though with not much sugar so I’ll probably try that or dragnlaw’s recipe next time.

A lot of gluten free also use nut and oat flours, tapioca starch and xanthan gum which can add some decent fats, protein for strength and makes it less crumbly and adds texture which makes the bite more substantial. I find GF very sandy, like shortbread, which is fine but not really comparable to a normal cookie. That's what I've found in the past.

Take some sugar out of GF makes it pretty dry. You have to remember sugar adds color when cooked, helps spread the batter because it melts and sugar is hydrophobic which helps retain moisture, which translates into a softer and more chewy product than a GF cookie. Sugar is very important in baking for the most part.

 

[Jusa]

A lot of gluten free also use nut and oat flours, tapioca starch and xanthan gum which can add some decent fats, protein for strength and makes it less crumbly and adds texture which makes the bite more substantial. I find GF very sandy, like shortbread, which is fine but not really comparable to a normal cookie. That's what I've found in the past.

Yeah I've tried the tapioca starch and almond flour when baking for a gluten free friend. I didn't try them in cookies though. It was cakes and brownies. Good to know!

Take some sugar out of GF makes it pretty dry. You have to remember sugar adds color when cooked, helps spread the batter because it melts and sugar is hydrophobic which helps retain moisture, which translates into a softer and more chewy product than a GF cookie. Sugar is very important in baking for the most part.

Shes found a gf flour called Caputo she likes. I dont know much about it.

 

[pictonguy]

Yeah Caputo GF was basically engineered for pizza dough and I've used it a few times for guests with great results. it's perfect for that and I've also used it for focaccia and brioche which was really good as well. But how they engineered that flour for basically the pizza industry doesn't work well for cakes and cookies, or so I'm told, I've never use it for cakes or cookies, I don't bake sweets very much.

 

[Jusa]

Yeah Caputo GF was basically engineered for pizza dough and I've used it a few times for guests with great results. it's perfect for that and I've also used it for focaccia and brioche which was really good as well. But how they engineered that flour for basically the pizza industry doesn't work well for cakes and cookies, or so I'm told, I've never use it for cakes or cookies, I don't bake sweets very much.

Right, yeah I imagine she has all kinds of flours on hand. I did know she was using the Caputo for pizza dough (jealous of the outdoor kitchen).

I love brioche bread. I buy it but have never made it. I won't have to do gf thankfully. Do you only do that at the restaurant or do you have a home recipe you use?

 

[pictonguy]

Right, yeah I imagine she has all kinds of flours on hand. I did know she was using the Caputo for pizza dough (jealous of the outdoor kitchen).

I love brioche bread. I buy it but have never made it. I won't have to do gf thankfully. Do you only do that at the restaurant or do you have a home recipe you use?

Both. One of our friend's is for sure celiac and 2 say they are but aren't but I don't question them. we don't make pizza at work but have made focaccia and brioche and it meets our standards, but probably won't start making them until late spring summer when the tourist industry ramps up. Apparently gluten effects people in cities much more than country folk, it's an anomaly

 

[In A Pickle]

But I thought the goal was for them to not be gooey? Are you saying higher sugar makes them gooey in the middle?

Last time someone gave me gooey sugar cookies, I put them in my toaster oven for 5 minutes at 325f to fix them.

I like peanut butter cookies ok. It's one of the only ways I will eat peanut butter.

I don’t have any problems making biscuits that aren’t gooey. It’s just last time I was aiming for cookies (gooey in the middle) as the boys had requested them. I might like them if they didn’t contain so much sugar but it’s not possible to achieve that with a lower sugar content so they’re out!