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Help re Coconut Biscuits
Posted by helen
Help re Coconut Biscuits June 13, 2017 07:46AM |
Admin Registered: 18 years ago Posts: 7,920 |
We have a recipe here for Mum's Coconut Biscuits, contributed by a reader some years ago.
I made the biscuits for the photo on the recipe and didn't have an issue with the recipe.
Anyway, I have noticed that 3 people have all said that they think the recipe doesn't work and needs more flour.
Obviously this is a concern so I have just made the biscuits again to check and mine are completely fine - they look just like the picture.
I think they could take another tablespoon of flour with no detriment and perhaps the recipe was written with an old fashioned tablespoon in mind (the big ones we used to have) but I don't think they need a whole lot more and they certainly don't need another egg.
I understand if one person has a recipe blip but for 3 to comment discredits the recipe yet I know it works.
Any thoughts?
I made the biscuits for the photo on the recipe and didn't have an issue with the recipe.
Anyway, I have noticed that 3 people have all said that they think the recipe doesn't work and needs more flour.
Obviously this is a concern so I have just made the biscuits again to check and mine are completely fine - they look just like the picture.
I think they could take another tablespoon of flour with no detriment and perhaps the recipe was written with an old fashioned tablespoon in mind (the big ones we used to have) but I don't think they need a whole lot more and they certainly don't need another egg.
I understand if one person has a recipe blip but for 3 to comment discredits the recipe yet I know it works.
Any thoughts?
Re: Help re Coconut Biscuits June 13, 2017 09:36AM |
Registered: 11 years ago Posts: 799 |
Re: Help re Coconut Biscuits June 13, 2017 11:11AM |
Admin Registered: 18 years ago Posts: 7,920 |
Re: Help re Coconut Biscuits June 13, 2017 12:00PM |
Registered: 11 years ago Posts: 799 |
well I understood that if you cream butter and caster sugar, the sugar can dissolve more easily than the standard white sugar, and therefore the rule was white sugar for biscuits and caster for cakes. Thats the rule I follow - not sure if its valid, but my biscuits never collapsed in using that rule.
Re: Help re Coconut Biscuits June 13, 2017 11:13PM |
Admin Registered: 18 years ago Posts: 7,844 |
There's a lot to be said for weighing ingredients rather than measuring by spoons or cups. Sizes of these measuring devices vary considerably, especially the tablespoon. In NZ we use a 15ml tablespoon whereas Aus uses a 20ml tablespoon and many recipes have found their way from Aus to NZ with no regard for this difference.
I also find that the sets of measuring spoons, cups and jugs vary by brand. I have several measuring cups that were provided by appliance manufacturers when purchasing an appliance and not one of them measures a standard 250mls even though they are marked as such.
I have tested my 2 sets of measuring spoons against a medicine measuring cup that you would expect to be accurate. I don't know if any of them are accurate as I get different measurements for all three. Also, and try this for yourself, you can fill any spoon or vessel to just full or add drop by drop and you can get a 'heaped' spoonful, caused by the surface tension of the liquid allowing more than a level spoonful. Minute amounts, I admit, but in the bigger picture it could make a difference. If a recipe calls for one or two tablespoons of something it probably doesn't matter, but when the amount involved is 5 or 6 tablespoons, it can make a significant difference to how full you fill the spoon, or how tightly you pack the cup.
I also find that the sets of measuring spoons, cups and jugs vary by brand. I have several measuring cups that were provided by appliance manufacturers when purchasing an appliance and not one of them measures a standard 250mls even though they are marked as such.
I have tested my 2 sets of measuring spoons against a medicine measuring cup that you would expect to be accurate. I don't know if any of them are accurate as I get different measurements for all three. Also, and try this for yourself, you can fill any spoon or vessel to just full or add drop by drop and you can get a 'heaped' spoonful, caused by the surface tension of the liquid allowing more than a level spoonful. Minute amounts, I admit, but in the bigger picture it could make a difference. If a recipe calls for one or two tablespoons of something it probably doesn't matter, but when the amount involved is 5 or 6 tablespoons, it can make a significant difference to how full you fill the spoon, or how tightly you pack the cup.
Re: Help re Coconut Biscuits June 16, 2017 11:38PM |
Registered: 7 years ago Posts: 804 |
Firstly maybe its the perception, a 1/4 cup of flour isnt much and maybe they are using level tablespoons? (I see you have the 35grams in there too)
Are they expecting a different consistency to what its like?
Its a bit of a conundrum but if they are anything like me and don't follow recipes exactly, they do have a tendency to not work out as good as I hopped.
Surely its down to good measuring and following the instructions exactly.
Just another thought, does the beating time make any difference in the consistency of the mixture? Assuming in the past it would have been done creaming butter and sugar in a bowl over hot water of butter that has been left out and now we leave our mixers on and walk away whilst it does its work...?
Vanessa
Are they expecting a different consistency to what its like?
Its a bit of a conundrum but if they are anything like me and don't follow recipes exactly, they do have a tendency to not work out as good as I hopped.
Surely its down to good measuring and following the instructions exactly.
Just another thought, does the beating time make any difference in the consistency of the mixture? Assuming in the past it would have been done creaming butter and sugar in a bowl over hot water of butter that has been left out and now we leave our mixers on and walk away whilst it does its work...?
Vanessa
Re: Help re Coconut Biscuits June 18, 2017 02:25AM |
Admin Registered: 18 years ago Posts: 7,844 |
Re creaming butter and sugar the old fashioned way with a wooden spoon, nowadays all recipe writers assume everyone has a food processor or cake mixer. I haven't got either and always avoid recipes where the butter & sugar need creaming. However, something (can't remember what) got me started thinking about this process and I am on the verge of having a go to see the effect of melting the butter first then beating the hell out of it with my hand-held electric beater. Would it thicken the mixture as it cooled and bring it back to a similar state as the normal way of creaming?
Oh yes, I remember now. It was a recipe in Bite for Ginger & White Chocolate Cookies. I liked the sound of them but not the thought of creaming butter and brown sugar.
Edited 1 time(s). Last edit at 06/18/2017 02:29AM by Lorna.
Oh yes, I remember now. It was a recipe in Bite for Ginger & White Chocolate Cookies. I liked the sound of them but not the thought of creaming butter and brown sugar.
Edited 1 time(s). Last edit at 06/18/2017 02:29AM by Lorna.
Re: Help re Coconut Biscuits June 18, 2017 02:44AM |
Registered: 12 years ago Posts: 3,422 |
Lorna Wrote:
-------------------------------------------------------
.... I am on
> the verge of having a go to see the effect of
> melting the butter first then beating the hell out
> of it with my hand-held electric beater. Would it
> thicken the mixture as it cooled and bring it back
> to a similar state as the normal way of creaming?
Butter has a crystalline structure that breaks down when it is melted and does not reconstitute. So creaming melted butter and sugar this way is not the same as creaming it from room temperature. I don't think it would actually matter much for biscuits, but I wouldn't do it for a plain cake (like Madeira Cake) where the texture is important.
-------------------------------------------------------
.... I am on
> the verge of having a go to see the effect of
> melting the butter first then beating the hell out
> of it with my hand-held electric beater. Would it
> thicken the mixture as it cooled and bring it back
> to a similar state as the normal way of creaming?
Butter has a crystalline structure that breaks down when it is melted and does not reconstitute. So creaming melted butter and sugar this way is not the same as creaming it from room temperature. I don't think it would actually matter much for biscuits, but I wouldn't do it for a plain cake (like Madeira Cake) where the texture is important.
Re: Help re Coconut Biscuits June 18, 2017 03:25AM |
Registered: 16 years ago Posts: 1,979 |
Lorna - there is no reason why you shouldn't be able to properly cream butter and sugar with your hand held electric beater. I have a kitchenaid mixer and a food processor, and there are times where I can't be bothered hauling either out and still use the electric beater, and still get very good results. Just make sure the butter is soft, turn your mixer to a high speed, and eventually it should turn quite pale and begin to look smoothish.
And to further comment on the cups vs weights issue, to complicate things, US cup measures are 237ml vs our 250ml. Not a massive difference, but in certain recipes it will change things.
Plates - a tablespoon may be 15ml, and 2 tablespoons will therefore by 30ml -- but a tablespoon of flour only weighs about 8-9g, with 2T being 16ishg.. quite a long way off the 30g you're working it out to be (assuming that is where you're getting the 30g from, that is). You can only do straight ml -> g conversions for things like water, milk, vinegar, and vanilla (not oil or golden syrup).
And FWIW, the only time I use caster sugar is in meringues and custard, and I don't have any problems with things collapsing. I do quite a lot of baking too.
Edited 1 time(s). Last edit at 06/18/2017 03:26AM by Jenna.
And to further comment on the cups vs weights issue, to complicate things, US cup measures are 237ml vs our 250ml. Not a massive difference, but in certain recipes it will change things.
Plates - a tablespoon may be 15ml, and 2 tablespoons will therefore by 30ml -- but a tablespoon of flour only weighs about 8-9g, with 2T being 16ishg.. quite a long way off the 30g you're working it out to be (assuming that is where you're getting the 30g from, that is). You can only do straight ml -> g conversions for things like water, milk, vinegar, and vanilla (not oil or golden syrup).
And FWIW, the only time I use caster sugar is in meringues and custard, and I don't have any problems with things collapsing. I do quite a lot of baking too.
Edited 1 time(s). Last edit at 06/18/2017 03:26AM by Jenna.
Re: Help re Coconut Biscuits June 18, 2017 04:19AM |
Registered: 15 years ago Posts: 2,935 |
I haven't yet got around to making the coconut biscuits, it's still on my to do list but with mostly only 2 in the house I will wait until the time is right.
I cannot help thinking that for many years my Mum didn't own a measuring cup and just used the household cups, instinctively she just knew how much of anything was right, possibly adding a little extra if the mixture didn't feel right.
I have a larger mixer but only get it out for use when something has to be beaten for a longer period than a few minutes. My hand held beaters are used about 95%+ of the time.
I have a collection of recipes where the butter is melted and they are used frequently but for something such as the Coconut Biscuits I would use the creaming method. Lorna, if you do make the recipe with melted butter, I'd be pleased to know how they turn out.
I cannot help thinking that for many years my Mum didn't own a measuring cup and just used the household cups, instinctively she just knew how much of anything was right, possibly adding a little extra if the mixture didn't feel right.
I have a larger mixer but only get it out for use when something has to be beaten for a longer period than a few minutes. My hand held beaters are used about 95%+ of the time.
I have a collection of recipes where the butter is melted and they are used frequently but for something such as the Coconut Biscuits I would use the creaming method. Lorna, if you do make the recipe with melted butter, I'd be pleased to know how they turn out.
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