We are Canadians, wintering in the warmer states. When we bake cookies down here, they always seem to be cakey, not crispy Suggestions?
- lamarlafongLv 44 days ago
Yes, go back to Canada, they will taste great.
- ckngbbblsLv 75 days ago
that is often caused by over mixing.
- JenniferLv 65 days ago
What did you find out? I was going to suggest a difference in your flour or raising agent, but it looks like you found out. What was the problem?
- wind_updollLv 75 days ago
Add flour gradually to stiffen the dough to help adapt to barometric pressure.
- How do you think about the answers? You can sign in to vote the answer.
- Anonymous5 days ago
Canadian flour has a higher protein content than American but I would think that would make it less cakey not more? It's probably humidity or altitude. There are conversion charts for baking at different sea levels.
- Nikki PLv 76 days ago
What "warmer" state?
If you are at a high elevation there are adjustments that you need to make.
The only other thing that might possibly make a difference is are you using a different butter? If the butter you usually use has a higher butter fat content that might be a reason for the difference. Or if you have switched to margarine from butter. Margarine will yield a cakier cookie.,
A different sugar perhaps? If you usually use dark brown sugar and you are using a light brown.
- Mithter T-ReckthLv 66 days ago
I don't think climate would make a difference since its going to be roughly the same temperature inside. Possibly elevation could make a difference though. I know with cooking beans elevation makes a difference. I would say you need to cook them longer or double check your recipe or possibly try a different recipe.
- Anonymous6 days ago
You need to adjust for Altitude, (heat & time).