Yes. Just be sure to omit the baking soda, baking powder, and/or salt.
they might be too puffy, but still good
When Maddy was baking cookies, she used flour.
make your own self rising flour. You will need: 1 cup all purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda mix all , yield 1 cup selfrising flour
That is approximately 8 cups of flour.
Self-rising flour is regular flour that has baking powder and and salt added so the answer is: Absolutely. I often use self rising flour when baking, as I use less ingredients that way. I have done them both ways, with no difference in quality, or taste. Enjoy your cookies!
You might be able to use self rising flour for peanut butter cookies. It will act differently than regular flour, so omit ingredients that cause the cookies with regular flour to rise (baking soda) and be prepared for your experimental cookies to cook differently.
the difference between the two are that self rising has yeast in it. so all you have to do is get some yeast and mix it with the flour.
The basic ingredients for baking cookies are flour, baking powder, butter, sugar, and vanilla extract. If you wan't more elaborate ingredients, go to http://allrecipes.com/Recipes/Desserts/Cookies/main.aspx.
In most sugar cookies the main ingredient is flour. The second ingredient would be sugar. There must be more flour than sugar or the cookies would not bake very well.
Plain flour most likely is AP flour and I say yes at any rate.
For a basic recipe, the ingredients that are included is soft sugar cookies are as follows; sugar, butter, flour, eggs, baking soda, salt, vanilla, brown sugar, and baking sheets.
You can use it for baking mostly cookies cakes. Not really bread though you need self raising flour for that!!! Oh and yeast!
You can use corn flour to replace wheat flour in cookies, but the result will be a finer textured and more brittle cookie. For recipes that require the elasticity of the gluten in wheat, a good result will require the addition of gluten, or an acceptable equivalent.