Making biscuits/cake with low fat spread

soupdragon10

Just realised I don't have any butter/block margarine and want to make some basic biscuits or simple cake.

Does anyone have a very basic recipe for either a sweet biscuit or simple cake (I can play around with adding fruit/spices etc) it's the basic mix I'm not sure of, and even if I can use reduced fat spread for these.

No shops nearby and don't want to drive 15 miles just for butter if I can use what I already have.

JillS_2

Your reduced fat spread is almost certainly not suitable for baking. It should say on the pack if you can use it but I'm fairly certain you won't find this.

Gillybean103

I've found that the olive oil based ones are no good for baking, but i usually use low fat spread when i bake with no problems

angeltreats

I've used Flora Light to make things like a Victoria Sandwich with fairly decent results, when I've had no butter or Stork in the house.

Just don't try making something like shortbread where the flavour of the fat is important.

madnotstupid

The two things I've found work out best with low fat spread are flapjack and islay loaf.
Flapjack -melt 5oz spread, 2tablespoons golden syrup, add10oz rolled oats and whatever dried fruit, nuts and spices you have. Bake 15mins in a warm oven (gas 4)
Islay loaf - make 3 quarters pint tea. Boil in a pan with 8oz dried fruit, 2 oz spread, 3 oz syrup or marmalade, 6oz sugar. allow to cool before stirring in 1lb plain flour, 1 tablespoon mixed spice, 1 tablespoon baking powder and a beaten egg. pour into 2 loaf tin and bake at gas 3 for about an hour

hth

madnotstupid

actually that 10oz in flapjack is probably more like 8oz - sorry i don't measure much. just add gradually until still moist but oats are well coated

soupdragon10

Thanks, while I was posting DD went ahead and made some ginger biscuits which I've just sampled - absolutely scrummy!

Also a healthier option than using butter. Will have to buy extra low fat spread in future.

Raspberry_Swirl

Other than for shortbread and cake frostings, I always use low fat spread for cakes and they turn out just as well as if I'd have used butter. Never any complaints!!