I wanna make some cookies!

MaggieBaking

I don't know what recipe you're using but I have tried this one with lots of success and it's also highly rated so lots of other people find it good too!

http://www.bbcgoodfood.com/recipes/9837/gooey-chocolate-cherry-cookies?pager.offset=60

(I made mine with milk chocolate chunks.)

mouseymousey99

I wonder if you need to experiment with your oven? Some are hotter than others, and if you are using an old recipie you may be using older instructions (not desgined for a fan oven). Perhaps you can try moving the oven trays a little lower in the oven. I'm sure you are being way to hard on yourself, don't expect shop style goodies - yours are much better, you made them and you know whats in them. Best wishes

Gingerbiscuit_2

When you cook biscuits they are ready when just bit brown and still soft, because once cooled they harden. Might be why too hard if waiting for them to harden before take them out?

I have electic fan over that needs to be about 20c lower than says or else burns to quick.

Gingerbiscuit_2

oh and make sure you are following one or other grams or oz in recipe as slightly different. I know some old books say 1oz=25g but now they say is 28g might make a difference to some receipes?

ubamother

I put just one or two of a batch on to cook and time them - I then adjust the time up or down depending on whether I'm overcooking or undercooking. I find a very light brown edge, with the inner side looking not quite done works for me - if I'm a bit worried that they're not quite done, they probably are. It is worth remembering that they won't be fully crisped until completely cold, so testing while they're warm isn't always helpful, however tasty! Having said that, a batch of biscuits rarely have the chance to go completely cold if any of my lot are around! Overcooked ones make a great base crumbed and mixed with melted butter instead of digestives for cheesecakes etc, or crumbled and used in homemade icecream, or crumb, add butter and oats (and golden syrup if you're of a mind) and use to top a crumble and just cook less than you would with a raw mixture.

meritaten

I found my oven was a little cooler than it should be - cooking at gas 7 instead of gas 6 sorted that out (I borrowed a temp thingy from a friend). Ive just had a brand new gas cooker today - will be borrowing the temp thingy again!
I do find though that biscuits tend to harden up as they cool. and no-one seems to mind undercooked biccies as much as overcooked ones - so err on the side of caution when trying a new recipe.
Take note of WHERE in the oven the recipe states to put the biccies in, and that some ovens are hotter at either the top or the bottom (I must remember this new oven is hotter at the bottom!). Fan ovens cook a little faster too, with more even heat distribution.
keep trying hun. you WILL get it right - try doing the same recipe a few times and you will soon work out the eccentricities of YOUR oven!

zippychick

ive merged this with our cookies thread so you can read back on others methods

there is also this thread to start with easy biscuits

Hope you are able to get it sorted. Practice makes perfect as there are so many variables as previously mentioned.

Zip

Rebelle

Thanks everyone for your advice & Zippychick for merging the thread, will definitely be having a read through. Think it's just a question of persevering and experimenting a bit with times/temps - also whoever made the point about converting measures might be onto something, my scales are in ounces but most recipes I've used have been in grams, think maybe my conversion has been slightly off so will be more careful in future.

Thanks again folks! :T

lucylema

Good morning!

I have cranberries and I have a bag of white chocolate buttons. I am thinking of making cookies with them. Does anyone have a tried and tested recipe please?

mandragora_2

No - but my friend made these the other day to rave reviews:

http://m.tesco.com/mt/realfood.tesco.com/recipes/white-chocolate-and-cranberry-fudge.html