unsalted butter?

jtz

Hi everyone,
i'm going to bake some biscuits and slices and most recipes state unsalted butter...is it alright if I use Stork for this??? I know Anchor doesn't work( ended up with a mess last time) the reason i'm asking is I always run out and nearest supermarket has Stork so if i could use that it would be better ( and cheaper!):o
TIA

debtmuncher

if the biscuits call for butter i would use that because the butter firms your mixture up better than a margarine.

Churchmouse

I don't understand why anchor didn't work, it is butter after all But to answer your question, there's no reason why stork wouldn't work, but of course you won't get the delicious taste of butter in the biscuits. Do you have Lidl or Aldi nearby? They often have good deals on unsalted butter. To be honest though, I generally use salted for everything except butter icing.

BitterAndTwisted

I don't see why not, a lot of recipes state unsalted butter and then tell you to add a pinch of salt anyway. Stork should give the biccys a nice short texture and if you're adding any flavoured ingredients it shouldn't make much difference to the taste. The only biccys I wouldn't use Stork for would be shortbread

Money_saving_Diva_2

I agree that butter firms up the mixture better but to be honest, I use the hard stork in those cases that ask for butter as I rarely have butter in the house. You can get Stork either in cartons like other margerines or in a block like butter. Both are good for baking but I would buy the block and try that in your recipe. It certainly is a lot cheaper.

My mother rarely used anything else but Stork for baking and it always seemed to work!

Diva.x

jtz

I know i've used Stork before in biscuit making and it turned out O.K but wanted to know if I was losing out on any flavour by not using unsalted butter.
Thanks a lot everyone....off now to bulk up on baking essentials!

debtmuncher

if something calls for unsalted butter i just use salted lol! the local shop doesnt or rarely sells it and i am not buying it in just for baking recipes that request it....to much faffing around!

enjoy your baking session! what are you making?

BitterAndTwisted

My dear old Mum was a very accomplished baker and never used anything other than block margerine because she couldn't afford proper butter. I'd never tasted a shop-bought biscuit at home until she started full-time work when I was 14

Alcmene

I like using Lurpak.

Penelope_Penguin

jtz wrote: »

Hi everyone,
i'm going to bake some biscuits and slices and most recipes state unsalted butter...is it alright if I use Stork for this???

I'd use butter every time The flavour is far superior to any margarine, and if you're using hard margarine, there are no health benefits over butter. Salted or unsalted makes little difference, IMHO

Penny. x

Oldernotwiser

What's the problem with buying unsalted butter?