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Vox Humana
 
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Default Self-rising flour VS flour


"Alric Knebel" ]> wrote in message
...
> Vox Humana wrote:
>
> > "Dave Bell" > wrote in message
> > . com...
> >
> >>Vox Humana wrote:
> >>
> >>
> >>>Here is the recipe that I use for peanut butter cookies. They turn out
> >>>crisp. Don't make any substitutions.
> >>
> >>I just made a batch of these, and I have to tell you, they are the
> >>bestdamned peanut butter cookies I've ever had! Far better than bakery,
> >>and yes, they are crisp. Without being dense or tough, too...
> >>
> >>I used my unbleached white Spelt flour, and insulated baking sheets, so
> >>they worked better at 400F, for 10-12 minutes. Spelt is just a bitch to
> >>get to brown, but I can eat it!
> >>
> >>Thanks for the recipe - it's a keeper!

> >
> >
> > Peanut butter cookies are my favorite. I make a triple batch of them,
> > spacing them very close together on a parchment lined baking sheet. I

do
> > the fork thing, and then put them in the freezer for a few hours or
> > overnight. I put the frozen, unbaked cookies into zip-lock bags and

bake
> > them off a few at a time. I generally just put them in a cold oven set

to
> > 375F and add about 5-7 minutes to the baking time. If the oven is

already
> > hot from making dinner, I put them in the hot oven and just watch them.

My
> > microwave/convection oven takes about 5-7 minutes to heat to 375F, so

you
> > will have to experiment for the proper baking time in your oven if you

want
> > to do this. You may need to pre-heat. I keep chocolate chip, oatmeal,

and
> > tea cookies (sugar cookies) in the freezer also and bake them as needed.

It
> > is better than having three dozen cookies on the counter calling my name

all
> > night.

>
> Also, I copied the recipe you posted, and I hadn't tried it yet because
> of all of the what seems to be carefully timed mixing. But I copied it
> in Word and formatted it nicely for easy reading and I'm going to try
> it. I see elsewhere in this thread where you said you liked crispy
> cookies, so I'm thinking we're on the same page. When I buy cookies at
> the store, the crispiness in those cookies is what I like. I don't care
> for these soft "gormet" cookies.
>
> How are you at pastries?


I think I am a good home baker. My pastries are good, but I'm not a
professional pasty chef. I tend to stick to the basics and try to do them
well.