{"id":11958,"date":"2023-03-31T10:30:00","date_gmt":"2023-03-31T10:30:00","guid":{"rendered":"https:\/\/www.sed-developments.co.uk\/home\/?p=11958"},"modified":"2024-12-12T15:05:04","modified_gmt":"2024-12-12T15:05:04","slug":"top-ten-cookie-making-tips","status":"publish","type":"post","link":"https:\/\/www.sed-developments.co.uk\/home\/top-ten-cookie-making-tips\/","title":{"rendered":"Top Ten Cookie Making Tips"},"content":{"rendered":"\n

Ten Cookie Making Tips and How to get the best from your Cookie Cutter<\/strong><\/h4>\n\n\n\n

If you\u2019ve seen our icing efforts you\u2019ll know they leave much to be desired. And that\u2019s putting a positive spin on it. But hey \u2013 so long as they taste good that\u2019s what really matters eh?  At least that\u2019s what we tell ourselves. Now we at SED HQ make cookie cutters \u2013 ergo we make a lot of cookies with which to test said cutters out. So, for the benefit of any new followers and new bakers out there we thought we\u2019d have a look at some cookie making tips. And, alongside side that, some tips on using your cutters to best effect. But first a quick look at a dunking difficult question!<\/p>\n\n\n\n

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Is it a biscuit or is it a cookie?<\/h4>\n\n\n\n

The term cookie<\/em> comes from America but it\u2019s not synonymous with a British biscuit. The two are very different baked good beasties. We\u2019ll take a little look at the biscuit later in the blog. But for now let\u2019s focus on the cookie.<\/a> <\/strong> Here comes our SED top 10 cookie making tips with a little help from Sally\u2019s Baking Addiction:<\/a> <\/strong><\/p>\n\n\n\n

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  1. Chill the dough once you’ve made it. And then again once it\u2019s cut out. That lets it settle.<\/li>\n\n\n\n
  2. Oven temperatures: <\/strong> Preheat to the temperature in your recipe. I use 200 for most everything. But you\u2019ll know your own oven. You\u2019ll know when they\u2019re cooked \u2018cos they\u2019ll have slightly brown edges. NB: They\u2019ll carry on cooking once out of the oven so don\u2019t overdo.<\/li>\n\n\n\n
  3. Have eggs and butter at room temp. <\/strong>You\u2019ll get more volume from the eggs and the butter is easier to work with.<\/li>\n\n\n\n
  4. Be accurate with your weighing. <\/strong>Too little flour and the cookies will spread \u2018cos they\u2019re wet. But too much flour and you\u2019ll have no spread and a dry cookie <\/li>\n\n\n\n
  5. Flour<\/strong> \u2013 you could use bread flour for a chewier biccie and normal plain flour gives a lighter cookie.<\/li>\n\n\n\n
  6. Don\u2019t over mix the dough. That means not leaving the mixer on while you dye your roots! That sort of thing \u2013 \u2018cos too much air means they\u2019ll collapse or spread.<\/li>\n\n\n\n
  7. Use a parchment or a silicone mat. <\/strong>We like this one from Dunelm Mill<\/a>. <\/strong>It reduces waste so is better for the environment. Don\u2019t put them on a hot baking sheet, that\u2019ll melt the butter and cause spread.<\/li>\n\n\n\n
  8. For even sized cookies <\/strong>\u2013 if you’re not going to use a cutter, we use a tablespoon or a teaspoon. No guessing allowed.<\/li>\n\n\n\n
  9. Space on the baking tray \u2013 <\/strong>give them elbow room. <\/li>\n\n\n\n
  10. Sticky biccies \u2013 <\/strong>if they feel a bit sticky after you\u2019ve cut them out, pop the tray in the fridge for five mins to let the dough settle. 

    NB: Not that we always take our own advice. I tend to use one oven temperature, use rough measurements while having to combat a teenager trying to mainline the cookie dough. And I’ve never had to use icing to cover burn marks! But you know the old adage about doing what I say not what I do! <\/li>\n<\/ol>\n\n\n\n

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    To get the best from your cookie cutter<\/h4>\n\n\n\n
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    1. The most important thing to remember is that they\u2019re not dishwasher proof \u2013 a gentle wash by hand is all that\u2019s needed.

      BUT \u2013 should the worst happen and someone puts your SED cutters in the dishwasher it is possible to regenerate them as you can see in our video below:<\/li>\n<\/ol>\n\n\n\n
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