What Type Of Flour?

Baking By Tammies_Cakes Updated 30 Sep 2009 , 6:29am by ckdcr8r

Tammies_Cakes Posted 26 Sep 2009 , 5:02pm
post #1 of 8

I know this may be a dumb question. but i want to try my hand at decorating cookies. I am gonna use NFSC recipe. Do I use self-rising or all purpose flour? Any good tips on this recipe and Antonia74's icing?
Thanks,
Tammie

7 replies
Uniqueask Posted 26 Sep 2009 , 5:33pm
post #2 of 8

I made the NFSC, with All purpose flour, I did not make Antonia74's icing yet though.

verono Posted 26 Sep 2009 , 6:46pm
post #3 of 8

I use non-bleached all purpose flour.

eperales0411 Posted 26 Sep 2009 , 7:29pm
post #4 of 8

I have tried both, bleached and non-bleached all purpose flour, and I have
found that the non-bleached flour gives a better taste. About the icing,
I have tried royal icing and MMF. Good Luck!

dorie67 Posted 26 Sep 2009 , 7:51pm
post #5 of 8

I always use non-bleached. princess.gif

prterrell Posted 26 Sep 2009 , 9:08pm
post #6 of 8

You only use self-rising flour if a recipe specifically calls for it. Self-rising flour already has levening mixed in with it, so a recipe that calls for a levening agent (i.e. baking powder, baking soda) would have too much levening in it if self-rising is used.

Tammies_Cakes Posted 27 Sep 2009 , 1:17am
post #7 of 8
Quote:
Originally Posted by Tammies_Cakes

I know this may be a dumb question. but i want to try my hand at decorating cookies. I am gonna use NFSC recipe. Do I use self-rising or all purpose flour? Any good tips on this recipe and Antonia74's icing?
Thanks,
Tammie





Thank you all very much!! icon_biggrin.gif

ckdcr8r Posted 30 Sep 2009 , 6:29am
post #8 of 8

I actually use 1/2 pastry/cake flour and 1/2 AP flour. It gave me the result I wanted.

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