CRANBERRY BUTTER COOKIES
Ever wondered how to bake your own version of a crunchy, creamy and butter-rich flavored cookies at home?
I love cranberry cookies from the moment of my first bite. I love the soft cookies from Mrs. Fields and the fragrant butter smell from May's cookies made me addicted especially to cranberry butter cookies. So I decided to try incorporating both versions and make my own.
After few searches through bakery books, I decided to adopt ingredients such as low-gluten flour, unsalted butter, caster sugar,egg and some dried cranberries to bake my cookies.
Sometimes I can bake nice, crunchy butter cookies, other times, either the cookies are too soft or too hard to eat. I first suspected it was the oven temperature that causes the cookies' textures problem.
When normal conventional oven calls for 15 minutes to bake, my fan based oven will need at least an additional of 15 minutes ie.30 minutes to bake. But even after adjusting the oven temperature, most of the time, I still ended up with hard cookies on hand.
So what has gone wrong?
This time I decided to increase the quantity of unsalted butter used in the recipe.
As at now, I am still in the midst of trial and error experimenting the exact quantity of butter to be used in order to achieve the best result.
Having said so, after trying few brands of unsalted butter, I highly recommend to use the famous French 'President' brand. The creamy texture of the butter makes it easier to mix and combine with sugar to create a light and fluffy effect.
Any suggestion welcome!
No comments:
Post a Comment