An edible ode to London (and an amended recipe).

The cookies were a success! (See recipe with easy British ingredient measurements at the bottom.)

IMG_2175My first baking attempt in the UK — with different ingredients, different measurements, very different oven temperatures (and baking tray sizes!) — and the cookies came out nice and firm. Perfect for decorating. The icing was a bit runny, so my initial plan of writing a few things had to be scrapped. For those struggling to find a Crisco equivalent here, it’s called Trex and is found in the refrigerator section near butter and margarine. This was the only 100% vegetable shortening that I found… some other products seemed to have lard in them or weren’t absolutely clear on their “vegetarianness”.

IMG_2156I ended up going for four iconic British themes: tea, rain, moustache (it has an Indian connotation to it – the Sahib’s moustache. Colonial Britishers, being products of their times, sported impressive facial hair designs that came to be associated with the angrez and the Indian bourgeois.) I used a cowboy hat cutter for this in the absence of a niche moustache cutter.

This book was gifted to us when we moved by our dear friends who’ve lived in London before. It’s R’s beloved copy and after taking the picture, I realized HM’s Guard is pointing right to my cookies! πŸ™‚ These guards are usually quite brusque but I wonder if anyone’s ever offered them cookies while on duty? πŸ™‚

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Since things like butter don’t come in 1/2lb sticks here and instead of trying to slice the standard packing available here to suit my needs, I changed some other measurements for a slightly amended recipe to my original sugar cookie recipe. If you live this side of the ocean, I hope this will help.

Recipe for cookies using British standard ingredient measurements:

250gm salted butter
3/4c or 100gm icing sugar
scant 1/4c or 30gm light brown sugar
2 2/3c or 420gm plain (AP) flour

  • Cream butter and sugar until fluffy.
  • Add egg, followed by vanilla, baking powder and flour until dough comes together in a loose ball. When the dough is soft but no longer sticky is when you know it’s ready.
  • Let the dough rest for a few minutes before rolling out on a lightly floured surface. No need to refrigerate.
  • Bake until lightly brown in 200C oven.

Voila! I used the same icing measurements, replacing Trex for Crisco, as this.

IMG_2168

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