What have you baked today?

BitterAndTwisted · 28 February 2010 at 2:22PM

Angeltreats I don't know what you're doing to ruin a fairly straightforward recipe. I've made shortbread in a tearing hurry and it's always turned out edible if sometimes, ahem, a trifle "cosmetically-challenged".

What is it that's not right with the way your shortbread is turning out?

I got up rather early this morning so while I was baking a nut roast for later I threw in my first go at making a Weetabix cake. I've already had three thick slices and am not sure I can face any lunch now.....

angeltreats · 28 February 2010 at 3:00PM

It varies. Sometimes it spreads too much, till it ends up really thin. Sometimes it browns too much, despite going in at a lower temperature than the recipe says and/or for a shorter time (this may well be the fault of my oven though, it's very old and has temperature issues). Sometimes it's just not crumbly enough or the middle is a bit doughy. I think the latter might be due to overworking the dough to get it to stick together.

Today's batch is the best so far, it's one of Delia's and she recommends creaming the butter and sugar first rather than rubbing butter into flour which is what I've always done. She recommended 60-70 mins at 150ºC, but I had to take it out after half an hour. It's certainly edible and I'll actually be feeding it to guests later, which I wouldn't have done with previous batches, but I'm still not happy with it.

claireac · 28 February 2010 at 3:43PM

I was absolutely rubbish at baking, but my dd is 3 and loves making things! So I'm trying to do at least one thing a month with her. My sons (aged 18 & 20) think it's hilarious, as I never used to.

So today we have made Twink's HobNobs. They're delicious everytime, even from me lol. Out of golden syrup so used honey, and added some choc chips that needed using up. Delicious!!

BitterAndTwisted · 28 February 2010 at 3:49PM

angeltreats wrote: »

It varies. Sometimes it spreads too much, till it ends up really thin. This suggest to me that there's too much butter in the mixture.

Sometimes it browns too much, despite going in at a lower temperature than the recipe says and/or for a shorter time. I wouldn't bake it on a lower temp but to move the baking-tray to a lower shelf perhaps

Sometimes it's just not crumbly enough or the middle is a bit doughy. I think the latter might be due to overworking the dough to get it to stick together. This suggests to me that the mixture might have been too thick or that the oven temp can't be relied on, but you could be right about over-working the dough although I've never found this myself.

Today's batch is the best so far, it's one of Delia's and she recommends creaming the butter and sugar first rather than rubbing butter into flour which is what I've always done. She recommended 60-70 mins at 150ºC, but I had to take it out after half an hour. It's certainly edible and I'll actually be feeding it to guests later, which I wouldn't have done with previous batches, but I'm still not happy with it.

If you did have to take it out of the oven after only half the recommended baking-time this does suggest that either the oven was too hot or that the baking-tray was on too high a shelf but I have to qualify this by admitting that I'm no expert baking-queen by an means.

thifty · 28 February 2010 at 4:43PM

I made Eve's pudding from my bero book, (sliced apple (I used 2 big ones), 2oz sugar then a vic sponge mixture poured over top 180 deg for 40 mins yum scrum!
Yesterday I made a Jane Asher Lemon tray bake which wasnt very lemony even with lemon buttercream on top and some fairy cakes.