Made 4 batches of cookie dough, baked 3 batches of cookies, leaving one batch of dough in the fridge to firm up to be cut into festive Christmas shapes, like bones, cars, and dinosaurs.
Does anybody else out there use golden syrup in any recipes? Can I switch it for, perhaps, Karo syrup? I ask because my favorite cookie recipe calls for this, and it's not always easy to find. I think that the next time I'm feeling like baking and I'm feeling experimental, I'll try Karo syrup.
One issue with baking infrequently is that you make stupid mistakes now and then. One benign one was that I had undercalculated the amount of butter I needed to buy (one cup of butter = 2 sticks, whoops), so I had to go back to the store. And heck, while I was going into town anyway, I stopped and watched the Star Trek movie. I think that it was about right, but that's all I'll say.
The other baking slipup that I had was that as I was mixing up my third batch of dough, I must have read "baking powder" and put in baking soda. I only noticed this as I was finishing up my fourth batch of dough and I still hadn't opened the baking powder. The cookies still taste like cookies. They may end up inedible by tomorrow, which will mean that I bring them in to work without fanfare, hopefully anybody that breaks a tooth won't trace the offending cookie back to me.
Time to slouch on the couch and see if I can get these cards going.