Butter does not have to be used as the shortening for cookies/biscuits, but has the advantage of being a form of shortening that melts at body temperature, and therefore gives a luxurious mouth-feel or melt-in-the-mouth texture to the final cookie or biscuit.
Butter also has a flavour that complements sweet foods.
if the recipie calls for it, yes. if not no...although I've never heard of flourless cookies.
Did you use soft margarine, stick butter always works best for me.
Ingredients1 12 Oz Pkg Chocolate Chips1/2 Cup Margarine (1 Stick)1 Package Marshmallows1 Cup Nuts ChoppedCoconutMelt and cool chocolate chips and margarine in sauce pan. Stir in marshmallows and nuts. Form into a log on foil. Sprinkle with coconut. Freeze and slice when ready to serve.
Yes, you can freeze stick Parkay margarine. Let it thaw before using it.
The usual substitution is 1 stick of margarine in place of 1 stick of butter, as they have approximately the same volume. By weight, this would normally be 1/4 pound for butter, slightly less for margarine. By volume, a stick is about 1/2 cup or 8 tablespoons, or about 118 ml.
The fudge recipe says to use margarine,not the spread kind. All stick margarine says 60-65% vegetable oil spread. Can you use the stick margarine with that label?
Bake on glass or use parchment paper on metal
In the UK 'Stork' margarine is still available as a 250gm 'block'
Four ounces of margarine is equivalent to: * 1/2 cup * 8 tablespoons * 24 teaspoons * 1/2 stick margarine 4 ounces of anything is a 1/4 pound, so I think that would be a full stick of margarine.
2 Cups Coco 1 Stick of Butter 2 Eggs 2 cups Dark Chocolate Sweetener 1 cup of flour 2 cups of Milk
Yes, but butter tastes better! -No, really! :) "Please pass the margarine." "Is margarine better for you than butter?" "I prefer the taste of margarine." "Would you like your margarine by the stick or in the tub?"
With plain flour
They stick cause they melt sometimes