Comments on: Gluten-Free Fruitcake Cookies

By: Mick

Mick — Sun, 01 May 2022 00:20:35 +0000

Still cooks out OK and in Australia and using a good quality butter. Am trying again but this is now the third time and last two mixes have been the same 🙂 Actually was closer last time and started getting peaks but once the eggs went in it was back to a slurry. This time I'm going to separate the yolk and white and beat the whites until fluffy and separately mix the butter and sugar until fluffy then fold them together. Will add egg yolks to the main mix. That is the only way I can think of...

By: admin

admin — Tue, 12 Apr 2022 19:57:10 +0000

In reply to Mick.

Might be a butter issue, especially if you're in the USA? I've seen a lot of mentions of butter being more watery in the past few months.

By: Mick

Mick — Mon, 11 Apr 2022 23:44:24 +0000

I am using a mixer with a whisk but cannot bring it to be light and fluffy. Added the eggs and just and same 🙁 it's more of a slurry...

By: admin

admin — Thu, 25 Feb 2021 14:53:01 +0000

In reply to Teresa.

No, it doesn't really cook out. I wouldn't recommend soaking in vanilla, as that would be WAY too strong a flavour.

Instead, I'd pick a mild fruit juice or non alcoholic sparkling wine and simmer the dried fruit in it just until the fruit softens up and soaks up most of the liquid.

By: admin

admin — Thu, 25 Feb 2021 14:52:41 +0000

In reply to Jean.

You know, I'm not actually sure. I've never frozen any cookie dough before!

By: Teresa

Teresa — Thu, 25 Feb 2021 14:51:49 +0000

Does the alcohol cook out? Hubbie is in recovery so I thought about soaking them in Vanilla extract maybe. I know that has alcohol in it as well but I do not purchase any alcohol. Ideas?

By: Jean

Jean — Thu, 25 Feb 2021 14:51:21 +0000

Can we freeze these cookies pre cooking