10
Tips for Baking Better Bar-Cookies
Easier to bake than drop cookies, bar cookies
are a treat few can resist. Here are 10 great tips for baking
better bars.
- When making bar cookies, pay close attention
to the size of the pan called for in each recipe. Variations
can throw off baking times and could affect the texture too.
For instance, if the pan is too large the dough may dry out and
the bars will be too thin. While if the pan is too small the
bars may become gummy in the center or more cakey than they should
be.
- With the exception of bar cookies made
with a delicate shortbread base (like lemon bars) you can line
the baking pan with heavy duty aluminum foil to insure easier
removal later. For best results be sure to extend the foil several
inches over the pan leaving enough overhang on the two opposing
ends to use as handles. The easiest way to shape the foil is
to turn the pan upside down, and then smooth the foil around
its contours until the right shape is achieved.
- For bars to boast of and pretty enough
to package up and give away, use a large sharp chef's knife to
trim away the outer dry edges of the bars before cutting them,
wiping the blade clean with a damp towel after each cut.
- Never use diet or whipped margarine or
any product labeled "spread" in your bar cookies, the
results will be regretful.
- Like any other cookie dough, be sure once
you add the flour to the batter (as well as other dry ingredients)
you don't over-mix the dough. Too much handling will develop
the gluten in the flour producing tough bar cookies.
Click to continue...
Source: Laurann Claridge, Chef
and Food Talk Columnist of the Houston Chronicle, Houston, Texas
USA.
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