Reged: 05/22/03
Posts: 3206
Loc: USA, Southern California
Can you shed some light on soy butter? I've never used it (soy sensitive) and usually shy away from all sat fats especially in baking unless I can sub with applesauce, apple butter, or prune puree. Need to know: Fat content, other ingredients, how firm when cold. etc.?? You may have just solved my dilemma. I am CRAVING old fashioned ice box (refrigerator) cookies and because the dough needs to be chilled to get very firm to slice you need something that is IBS friendly yet will firm up when cold. Believe it or not I was actually thinking of doing a lot of experimenting...possibly even with unflavored gelatin and water enough to set the gelatin up firmly then flavored with a little peanut butter, but then when thinking about it the gelatin may inhibit the leavening ingredient from working and then the cookies wouldn't rise at all, even the mimimal bit that they usually do. Kandee
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Re: Fennel Seed Cookies (Question about using soy butter)
