• Cook with Love and Kosher Salt


many people unintentionally add extra flour...


Dry and tough cookies and cakes can be caused by badly measured flour.  Do not pack flour in (and shave with a knife) or shake your  measuring cup.  First aerate the flour with a spoon or whisk or chopsticks as Alice Medrich does.  Then lightly spoon flour into measuring cup – just filling it. A cup of flour should weigh about 4.5 ounces.  This will make a huge difference in the outcome of your sweets.

Too much mixing after the flour has been added to the moist ingredients in the batter can also result in a tough cookie or a heavy crumb in a cake – as well as a cake with a high rise – domed top.  Just mix in flour (unless stated otherwise) and really try not to over mix.

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