Cookies are popular snacks that are widely loved by both children and adults alike. They can be served for all occasions. Whether you’re attending a party, bake sale, gathering, potluck or more, cookies are always a safe snack if you’re unsure of what to bring. That being said, here are a few basic things to know before you start baking cookies.
Avoid substituting ingredients
Many people assume that substituting an ingredient for another is fine especially when they are similar in nature. However, this is usually not the case. Take baking powder and baking soda for example. Baking powder consists of only 1/3 baking soda. This means that if you tried substituting baking powder for baking soda and used the same amount as stated in the recipe that you’re following, the texture and taste of the cookies may not be what you expected.
Use the freshest ingredients whenever possible
Cookies taste the best when you use fresh ingredients. Sure, you could save a few bucks and use lesser quality ingredients but this will definitely affect the final taste of your cookies. An awesome website that you can buy fresh baking ingredients from is Essential Ingredients Malaysia. The website offers a diverse array of online baking supplies for you to choose from, and at reasonable prices no less! So, if it’s a hassle to physically go out to a store and purchase the ingredients for your cookies, you can save time and purchase the baking ingredients online instead at Essential Ingredients Malaysia.
Don’t be afraid to get creative with your cookies
Most cookies are made up of the same basic ingredients. The main base is usually a mixture of salt, eggs, baking powder, all-purpose flour and vanilla extract. Here’s the part where you can get creative – the sweeteners. Usually, the vanilla choice would be brown or granulated sugar. However, you can mix things up and use other types of ingredients instead. For example, you could reduce the amount of sugar and try adding Lotus Biscoff Spread to your cookies instead for a sweet but more unique flavour. You could also try using different types of fats when baking cookies to augment the taste and texture of your cookies. For example, you could use margarine like Planta Margarine instead of shortening or softened butter.
Invest in the proper kitchen equipment
Whether you’re baking cookies, cakes or any type of baking product, try to invest in proper baking equipment. Although you may have to pay a little extra upfront, in the long term, investing in the proper equipment will pay back dividends. One great example is the kitchen scale. It costs roughly less than RM 30 online and for that price, you save time and effort as the scale allows you to measure ingredients more efficiently and quickly.
Chill your cookie dough
When you’re planning to bake huge batches of cookies, you should always chill your cookie dough in between batches. This ensures a more solid, thicker and flavourful cookie compared if you just left it at room temperature.
Raw cookie dough is bad for consumption
While people eating raw cookie dough is commonly seen especially in the movies, you should avoid doing this. This is due to the fact that raw cookie dough contains raw eggs and flour which when eaten, can cause food poisoning especially if you have a weak stomach. So avoid this if you can if you don’t plan on having a bad case of food poisoning anytime soon.
Use parchment papers
One of the best practices when baking cookies is to always use parchment paper. This is to prevent your cookie sheets from becoming greasy especially when you’re baking a large number of batches.
Store your cookies the right way
In general, there are the soft types of cookies and the crunchy types of cookies. For soft cookies, store them in a container with a tight lid. Add a slice of apple into said container as the apple will prevent the cookies from drying out. For crunchy cookies, store them in a container that has a loose lid and add a piece of bread to the container. The bread is added to absorb any moisture in the container.
Hope you’ve enjoyed the tips I’ve shared today, thanks for reading!