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Cookies are one of the first types of recipe made by people who are new to home baking. There are six cookies types, each with its own particular method:
Moulded cookies using your baking equipment
These cookies are hand rolled and the dough is formed into ball shapes. These can be pressed with a fork to shape. Stop the dough from sticking by ensuring you dust and put flour on your fingers and utensils.
Dropped cookies using your bakeware
Dropped cookies are quick and easy to make. Drop a teaspoonful of your dough on to your bakeware baking sheet.
It is important to leave enough room between cookies for spreading purposes - at least a couple of inches. A uniform size is important so using a cookie scoop is a sensible idea.
Rolled cookies using your baking supplies
For this type of cookie, you need to make a fairly stiff dough. They can be shaped by rolling dough onto floured boards and cutting it with a knife or cookie cutter to make the shape.
Using only a small amount of flour as too much will make the dough tough. Soft, chewy cookies have thick rolled dough and thinner ones for crisper cookies.
Pressed cookies using non stick bakeware
If you are feeling particularly adventurous, you can invest in a cookie press. Only reasonably soft dough can be fed through the cookie press, although it must still be stiff enough to hold a shape. Dough which is too soft must be refrigerated for awhile. Adding an egg yolk will help if it is persistently staying soft.
Refrigerator cookies using your baking supplies
First, roll your dough into a thick bar and refrigerate it until it is time to bake. To stop them absorbing odours from other refrigerator foods, wrap them up. The dough should keep for about a week. Cut the dough thinly with a sharp knife before baking.
Bar cookies using your baking equipment
Bar cookies are noticeably softer than any of the other types and can be both chewy or crispy, filled or layered. Also known as brownies, bar cookies are baked in a bakeware pan with sides.
Using appropriately sized baking equipment will ensure they turn out perfectly. After baking, cut them into squares and allow them to cool.
Before you start making your cookies, you need the best bakeware available.
For 80 years, George Wilkinson has been supplying its customers with well-designed, keenly priced baking equipment that carries the assurance of first-rate British manufacturing standards.
George Wilkinson's programme of continuous investment in home baking equipment, technology and resources has created the perfect climate for innovation and development.
Every cook deserves durable, high-quality bakeware. George Wilkinson will help you choose the baking supplies to suit your cooking style.
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