Shutup.meg
Posted 29 Apr 2016 , 4:03pm
post #1 of 4
Hi guys! I'm baking a batch of sugar cookies to decorate with royal icing. I've just realized the only flour I have on hand is the self rising kind, would this work? I've never used it with cut cookies, so I'm not so sure.
Thanks in advance!
3
replies
Found this on google:
Tip: use self-rising in all-purpose recipes. To substitute self-rising for all-purpose flour, look for recipes calling for at least ½ teaspoon of baking powder per cup of flour. And remember to omit the bakingpowder and salt from the recipe — it's already included in your self-rising flour.
-K8memphis
Posted 29 Apr 2016 , 4:41pm
post #4 of 4
the cookies will puff up more using self rising so just depends on how crisp/clean you want them to bake up
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