Hi all, I am having some recipe card made for my business and need a little help with US measurements.
I am using metric as the main measure with US ingredients in brackets next to it. How do I word the US measurements?
Is 'US measurements' good or can you suggest something else?
I have put the US cup is 237ml as metric uses a 250ml cup and would not want them to use the cup measurement as the recipe would be wrong.
If anyone can help or offer suggestions I would be most appreciative!
INGREDIENTS (US measurements in brackets*)
225g unsalted butter (1 cup or two sticks)
225g sugar (1 cup plus 2 Tbsp)
1 large egg plus 1 extra yolk
480g plain flour (3 3/4 cups )
1/4 tsp baking powder
1 tsp vanilla extract (or almond extract or lemon zest)
Cream butter and sugar with salt. Do not over beat.
Add egg, extra yolk, and extract, then mix in well.
Mix our, salt and baking powder together. Combine with butter mix.
Roll out between two sheets of baking paper. Chill until rm.
Roll out your cookie dough to about 1/4 inch thick.
Bake cookies in a preheated oven at 180°C or 350 °F for 8 to 12 minutes.
Cookies will start to turn golden brown around the edges.
Cool for a minute on tray and then place on a wire rack to cool.
* US measurements are for approximately a 237ml cup.
Hi, in your recipe you may want to indicate that the US equivalent to plain flour is "All-purpose" flour.
Also, you can probably remove the notation about the 237ml cup. You are using cups only in reference to dry ingredients. In the US dry ingredients and wet ingredients are measured using different measuring cups, so some people may find the "ml" notation a bit confusing.
Have you had anyone try the recipe using the US equivalents?
Thankyou, I will change it to all purpose flour.
I am worried about the rest of the world trying the recipe with cups. Metric have a larger cup at 250ml and I believe Americans cup is approximately 237ml. (the note about the 237ml is for the international bakers so they don't use the cup measurements)
This would make the recipe different.
I have used the gourmet sleuth conversion for ingredients. It is a great tool for international conversions as it weighs each ingredient separately
I am hoping the recipe will be fine with the conversions. I have not had anyone in the US try it. Apparantly all the cookbooks use the gourmet sleuth conversion so it should be ok.
If anyone wants to try the recipe and give feedback, good or bad I would be most grateful.