Baking Virgin

Caster sugar is the finer sugar, but not as fine as powdered sugar.  Caster sugar is not the same as the normal sugar you put in your tea.

icing sugar = powdered (confectioner's) sugar??

caster sugar = normal put-on-your-cereal kind of sugar??

icing sugar -- yup confectioner's sugar..caster sugar is used in baking and is like the US normal sugar, which is finer than the "normal sugar" sold here in England (at least this is what I have worked out for myself)

Yeah, you want to be somewhat careful with 'normal' sugar.  I made brownies the second week I was here and didn't pay attention to the sugar I added (it was 'normal' sugar).  Let me tell you, it was the crunchiest brownies I've ever had.   

icing sugar = powdered (confectioner's) sugar??

caster sugar = normal put-on-your-cereal kind of sugar??

Caster sugar - well I put it in my coffee and cereal. I think others here use granulated though...I suppose, its all a matter of taste! Dont use granulated in cookies though. Its okay in brownies and some UK recipes call for only granulated sugar in brownies....

Gotcha - thanks everyone!

Hey, you'll be fine. The cookies you've picked are great and no problems. Now, to get in the proper spirit, you've got to get your "pinnie" on and put on some Christmas music in the kitchen and fire away, old thing!

If I am not mistaken, the baking powder here is single acting, whilst American baking powder is double acting.  I remember coming across this s/where when s/one asked why their American recipes were flopping.  I found double-acting baking powder in an Asian food shop, to keep on hand for the rare times I follow on American recipe.

That's interesting expat, I follow lots of American recipes here but so far (knock on wood!!) I haven't had any problems!!!

 

Marles, are the Mexican Wedding Cakes the little round balls with pecans and spices then rolled in powdered sugar? If so, they ROCK! and you must make them. Very easy, I've done them here to huge success!

Very easy for NORMAL people, perhaps. I'm a baking disaster waiting to happen... so we'll see! I love to eat them though, so perhaps I'll try. I'll be making all of these one we move in with the in-laws for 10 days, I might need to bake (even unsuccessfully!) just to avoid any more than the 3 nervous breakdowns I'm already allowing myself in the next few weeks.

I'll take a look at the recipe again and see if there are any 'things to be aware of'. I'm pretty sure it's easy peasy! 

I am so glad someone started this thread,, I want to make gingerbread cookies this year.  I have the most outstanding recipe if anyone wants to give it a go  

the best gingerbread cookie recipe in the world

1 cup of margrine
1 cup of brown sugar
1 egg
1/2 cup light molasses (edited to say, I usually end up using dark molasses )
2 tablespoons orange juice
3 cups all-purpose flour
1 cup whole wheat flour
3 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon clove
1/2 teaspoon baking soda
1/2 teaspoon salt

Cream margrine and brown sugar. Add egg and beat until
fluffy. Blend in molasses and orange juice: mising
well. Sift together flours, cinnamon, ginger, cloves,
soda and salt. Stir in creamed mixture and chill. Roll
on lightly floured surface and cut cookies. Place on
ungreased cookie sheet. Bake at *375 degrees for 8
minutes.


note: may be used for gingerbread men.

should yeild 4 dozen cookies

These cookies aren't just amazingly tasty,, they make the whole house smell very festive when you are making them

Edited to add, regarding the baking temp *375,, I think on the ovens here in the UK, we actually would bake at a lower temp? Can anyone say for sure before I burn my cookies?

This looks great Tebs and I like playing about with gingerbread recipes.

What do you recommend for finding light molasses? Ive only found the dark kind..

To be honest, I always end up using dark molasses myself.  I should edit the recipe to that I think

Well it sounds great and I love the smell as well! Sadly, my varmints wont touch gingerbread so i'm afraid its down to me to eat them all