Mastering the art of cookie baking!

Welcome to Our March Newsletter!

Hello, fellow bakers and decorators!

March is the perfect month to master the art of cookie baking!

Have you ever wondered what makes a cookie soft, chewy or crispy with a satisfying snap?

The secret lies in the ingredients and baking techniques you use.

Key Factors That Affect Cookie Texture:

• Fat & Sugar: More butter (113g/½ cup) and brown sugar lead to a softer, chewier cookie, while white sugar and less fat create crispier results.
• Eggs & Flour: Extra egg yolks add richness and chewiness, while the type and amount of flour (120g/1 cup) impact density and structure.
• Temperature: Using room temperature ingredients ensures even mixing, while chilling dough before baking helps control spread.
• Baking Time & Temperature: Lower temps (325°F/163°C) and shorter baking times yield softer cookies, while higher heat (375°F/190°C) creates a crunchy exterior.

How to Control Cookie Spread:

• Butter Temperature: Melted butter leads to more spread, while softened or cold butter reduces it.
• Flour Amount: More flour (120g/1 cup) helps cookies hold their shape, while less flour increases spread.
• Chilling Dough: Refrigerating dough for at least 30 minutes helps firm up the fat, leading to less spread.
• Baking Sheet Choice: A greased baking sheet allows more spread, while parchment paper helps control it.
• Oven Temperature: Baking at a higher temperature (375°F/190°C or more) sets the edges quickly, preventing excessive spread.

Looking for a specific texture? Here’s how to achieve it:

• Soft & Chewy: Use more brown sugar and butter (113g/½ cup), chill your dough, and bake at a lower temperature (325°F/163°C).
• Crispy & Snappy: Use more white sugar and bake at a higher temperature (375°F/190°C) for a longer time.
• Crunchy Outside, Gooey Inside: Bake at a high temperature (400°F/204°C) for a shorter time to set the edges while keeping the center soft.

ANZAC Day Special: Customizable ANZAC Cookie Recipe

With ANZAC Day approaching, here’s a classic ANZAC biscuit recipe where you can tweak the ingredients to get your preferred texture!

Ingredients:

• 125g (½ cup) butter
• 40g (2 tbsp) golden syrup
• 5g (1 tsp) baking soda
• 30g (2 tbsp) boiling water
• 150g (¾ cup) sugar (brown for chewy, white for crispy)
• 90g (1 cup) rolled oats
• 90g (1 cup) desiccated coconut
• 120g (1 cup) plain flour (add more for less spread)

Instructions:

1. Preheat oven to 160°C (325°F) for softer cookies or 180°C (350°F) for crispier ones.
2. Melt butter and golden syrup together.
3. Dissolve baking soda in boiling water, then mix into the butter.
4. Combine with dry ingredients and mix well.
5. Weigh each cookie at 50g (or spoon ) and place them onto a baking sheet, spacing them apart (more space if you want them crispier).
6. Bake for 10-12 minutes for chewy biscuits or 15-18 minutes for crispy ones.

Play around with the sugar types, baking time, and flour amount to make the ANZAC biscuits just how you like them!

Experiment with these techniques and find your perfect cookie!

Which type do you love most? Hit reply and let us know!

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As always, we are excited to see what you create.

Happy baking!

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Chat next time.

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Here is a joke to help to bring a little smile to your day.

Q: Why don’t cookies tell jokes?

(the answer is at the end of the email)

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Next month, We are holding a 5 day Piping Bag Challenge.

If you are having trouble with using a piping bag,

Whether it is filling it or controlling it,

Then, you don't want to miss this opportunity to join us in this challenge.

In the five days, we will break down each step and provide small action tasks to practice daily to ensure you will become a pro at using a piping bag.

Look out for a special invite that will arrive in your inbox shortly.

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Tell us what you are baking this season.

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You can also answer here on this FB post,

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What's happening in our bakery

For April's flavours, our bakery is making vegetarian pasties, apple crumble slices, apricot slices, Coffee cake, and Anzac Cookies.

What are you planning to bake in April?

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Name This Tool - Recent articles.

Did you guess last month? Want to have a guess this month?

March Our new tool (equipment) for the month. Do you know what it is?? Are you game to comment on what you think it is? Guess on Facebook Guess on Instagram

February - Bench Planetary Mixer Did you know what this piece of equipment is called? You can read my post on my website to learn more about them. Read article

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Subscriber Spotlight

This month, we're showcasing Jessie J. from Australia, who recently purchased the Heart and Easter templates pack.

Jesse used the designs inside the heart pack to help her create the Valentine's cookies she made. Hasn't Jesse done a lovely job!

The Cookies look beautiful.

Thank you for being brave enough to share with us so we can celebrate your win with you.

Check it out here below.

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Would you like to be featured in the newsletter?

Send us what you are baking this season and a photo of your recent bakes or decorated baked goods, and you could be featured.

Or share your creations in our Facebook group by tagging us (#tastybakingacademycreations) for a chance to be featured in our newsletter!

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Did you miss out on reading my emails and my new posts on my blog?

Catch up here with the links to my recent post on the blog.

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• ​Cracking Secrets: How Eggs Make Your Baking Perfect​
• ​Baking with Butter, Oils, and Fats: Tips, Recipes, and More
• ​Food Saftey​
• ​February Name this tool - Bench Planetary Mixer. ​

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Have a young baker on your hands?

Grab this freebie to learn what kitchen skills you can safely teach your children.

​Parents Guide to Age-appropriate Kitchen Skills for Kids​​

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Would you like to learn more about baking, decorating, or even running a business?

Here is a link to the shop if you want to browse other products

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Here are some handy products below

(click on the image, and it will take you to the product)

Answer: Because they might crumble!

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​Website: tastybakingacademy.com​

​Tasty Baking Academy Community Facebook Group​

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