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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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Try another recipe
"Dave Bell" > wrote in message ea.net... >I am specifically having a problem with spelt flour, but perhaps this is > something common to all flours, that someone can diagnose for me: > > Almost any recipe that I have tried (except for shortbreads) have turned > into "lace cookies". A simple oatmeal cookie (see below) is a great > example. They simply melt, spread, merge tgether, and bake up as paper > thin, lacy, sugar puddles. Good, but *not* the intended plump, chewy > cookie I was trying for. > > Anything specific I may be doing wrong? I made two substitutions, as noted > below. I prefer not using margarine, and unbleached white spelt has no > acid content to speak of, so I generally use mostly or all baking powder. > > Dave > > Aggression Cookies > > 1 cup light brown sugar > 1 cup margarine (softened) (I used butter here) > 1 cup flour > 1 teaspoon baking soda (I used baking powder here) > 2 cups quick rolled oats > Sugar (granulated) > Preheat oven to 350F. Combine first five ingredients, mixing well with > hands. > > Roll into one-inch balls. Put on ungreased cookie sheet. Flatten each > ball with bottom of glass dipped in sugar. Bake for 10 minutes or > until light brown. > |
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