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Because butter is the only fat in it (no margarine, no vegetable shortening, no oil). It still needs flour and sugar to be called shortbread, otherwise it would just be called . . . butter.
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∙ 10y ago
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Can you substitute margarine for butter in a shortbread cookie recipe?
Yes, of course :) Substitute 1 for 1 = use exact same amount of stick margerine as you would stick butter in your chocolate chip cookies. Note: do not try to use margerine spreads (i.e from a tub) = not solid enough & will ruin your recipe. Good luck!
Are butterflies made of butter?
Butterflies are living creatures. These living creatures were not invented but instead discovered in all of their many different species.
When making peanut butter cookies do you need a greased pan?
No, not usually. If your looking for a substitute try vegetable oil, it's way better!More information:No, peanut butter does not have the same percentage of fat as butter which is nearly all fat. Vegetable oil works well in some recipes, but will not give cookies the distinctive flavor of butter. Also, oil will give some cookies, such as shortbread, a different texture than they would have when made with butter.
What is a fast quick and easy shortbread cookie recipe?
One of the fast, quick, and easy short bread cookie recipe is to mix the all-purpose flour, backing soda, sugar, butter, cashew powder and bake it for 30 minutes.
Can you use margarine in place of shortening when baking?
I wouldn't. Margarine is not pure butter or a substitute for any other pure shortening; it is mixed with all kinds of extras and additives and unless you are using a recipe specifically designed for margarine, and preferably a particular brand of margarine, your cookies could end up disappointing. Just use butter, or half-and-half butter and lard for cookies, short pastry and cakes and the end result will be great. Remember, butter-substitute spreads are still, generally speaking, mostly fat and certainly no 'healthier' than pure shortening.
What's the name of 2 continents that is made up almost entirely of deserts?
Africa is made up almost entirely of desert. Antarctica is almost all desert.
What Teen Titans enemy is made entirely of rock?
Cinderblock, for all i know
What flour do you use when making shortbread?
This is the way that my Scottish great-grandmother taught my mother to make shortbread and has since been passed to me. First you must absolutely use butter. No other fat will do. Also it is better to use a superfine sugar as opposed to regular granulated sugar. I personally use icing sugar. Any given recipe for shortbread will often have too much sugar in it. Sugar plus butter plus heat equals hard. I like to make shortbread that is so short it will just melt in your mouth. It should taste the way snow looks. Sweeten your shortbread dough till it is just sweet to taste and that is it. If the recipe calls for a half cup, I usually will put in only a third. Cornstarch is also another ingredient I like to use but it can also be replaced with rice flour. The recipe found on the back of a box of cornstarch should be just fine (just decrease the sugar). Okay, now that all the ingredients are gathered all you need to remember is the classic french pastry rule "ne touche pas". The less contact your hands have with the dough the better. I cut in the butter with either a pastry cutter or a pair of knives. I also prefer the method of pressing the dough into a round pan Scottish style to make wedges. This is much better than rolling out the dough and cutting into shapes because there is much less handling. Score the pieces out for yourself (wedges for a round pan, fingers for a rectangular pan) and lightly prick the surface with the tines of a fork. Finally bake the shortbread for a very long time on a low heat. About an hour at 275. The shortbread should be just golden at the edges. Do not attempt to remove the shortbread from the pan until completely cooled.
Can margarine be substituted for butter when baking brownies?
Usually, but there are going to be a few differences. Items made with margarine may taste different, and they may not brown or crisp quite the same way. Many cooks feel butter is far superior for baking. If the food gets a lot of its flavour from the butter (as in shortbread, or some caramels), then you will really notice the difference. In a cake, you may notice it less. There are a few recipes that do not work well with margarine at all: many people find shortbread made with margarine to be unacceptable. I've seen a couple of recipes where it is stated that it wont' work well with margarine. With that in mind, you can substitute margarine for butter in most things.
Who made olive butter?
No body had ever known who mad olive butter.
What does butter chourn means?
If you mean butter churn that is the process all butter is made by. Aged milk is agitated (churned) in a container until the milk fat globules clump together and are then separated out and pressed together to form butter.
How do you butter a pickle?
In the sense of edibility~INGREDIENTS-stick of butter-knife or sharp spoon-pickleTake the knife or cutting utensil and cut a fairly thin slice of the butter. Next, maneuver the knife so you can carry it over to the pickle. Place the slice of butter on the pickle. Smear it all over one side. Depending on if you want all of it buttered, and if the pickle is not entirely buttered, you may repeat the above directions.Hope this was helpful,--SmokingElephant.com
