blue_leafy (blue_leafy) wrote,


On Friday, I baked a batch of cookies with this fancy name "Swedish Spritz" and was pretty much the simplest and shortest recipe in my recipe book. I also experimented by separating the cookie dough into a few parts and adding baking powder, baking soda and cream of tartar respectively. If I remember correctly, these are the following observations.

Baking powder: More crunchy and less hard
Baking soda: Same as baking powder
Cream of tartar: More crunchy and less hard but bitter, like the bitter taste in yellow noddles (kee in hokkien) except worse.
Baking powder and cream of tartar: Er, I added cream of tartar to see if it would counteract the effect of baking powder but i don't remember my observations.

Well, I get to do it again next time. Hopefully, I'll remember to use my brand spanking new cinnamon powder.
Tags: baking
  • Post a new comment


    default userpic

    Your IP address will be recorded 

    When you submit the form an invisible reCAPTCHA check will be performed.
    You must follow the Privacy Policy and Google Terms of use.