Baking quick questions

Little_Vics

do anything you can to add sugar - trifle is a good idea, or buttercream.....

Artytarty

I made trifle a few days ago with a cheapo Swiss roll and they didn't like it
Tbh they look pretty awful so I might just put it down to experience and start agin after dinner. They are from fifteen to eighteen, chinese boys.
I'm exhausting myself trying to keep them happy that's why I boobed!

sda38

!!!!! with holes and pour syrup over

sda38

Right - "makes holes in them with a sharp object..." and pour syrup over them

Butterfly_Brain

Tee hee the automatic censor cracks me up, try putting saute with the ! it gets censored??????????????

cornishchick

sda38 wrote: »

Right - "makes holes in them with a sharp object..." and pour syrup over them

won't the OP get done for child abuse if she pokes holes in them and pours syrup on them?:eek:

zippychick

did you salvage them ok? Ive merged this with baking quick questions

Zip

gingin_2

Hi

I am about to make these stained glass window biscuits with daughter

http://www.bbc.co.uk/food/recipes/stainedglasswindowbi_87505

I forgot to get butter. I have a small amount of stork marg ( enough for half quantity) and a large amount of olive oil spread that we use in place of butter for sandwiches. Would either work in this recipe, as it uses the rubbing in method I'm worried it will be too soft.

Thanks

Callie22

Stork would work better than the olive oil spread, but you might find that the biscuits spread a lot when you're baking them because of the higher water content in the marg.

seabright

No, it would react differently when heated and since it's made of oil, not butter, wouldn't re-set when cooled.


I'd use the stork and just make half the quantity. Or go to the shop.


I rarely use butter in cooking, I use baking marg instead. Never notice a difference.