Confused about cookie sheets? Not sure how altitude might be affecting the bake time of your favourite goodies? Unsure what exactly a recipe means when it calls for ‘double cream?’ Or how to store all the squares you want to stash before Christmas?
We've got the answers.
We recommend heavy-duty cookie sheets with low sides or none at all, and we prefer aluminum ones.
You won’t need to spray or butter non-stick sheets, and they’re easy to clean, but because they’re often darker in colour, your cookies may bake more quickly and brown more. Insulated cookie sheets take longer to heat, so your cookies may need more time in the oven if that’s what you’re using. They will give you very even results –with the cookie tops the same colour as the bottoms, and you might miss out on crispy edges.
Family recipes passed down over generations, or those that come from the UK or Australia, may be full of terms for ingredients you’re not familiar with. Here’s our chart to help with those translations.