I tried baking cookies yesterday, but they fell flat. Literally.
I had a recipe (from the US) for sugar cookies, and on my last trip to the grocery store I picked up some Natron (baking soda) and Backpulver (baking powder). I have already explained that baking powder here is different and thus tricky for baking US recipes. I have read conflicting reports about how well Backpulver works, so I decided to try it out for myself.
Now, I have to admit that I don’t know whether I can put all the blame on this one ingredient. This is my first try with this recipe, and I don’t have everything I need to make exact measurements. (My measuring cups/spoons are with my belongings that won’t be arriving until next week, and I don’t yet have a kitchen scale.) In any case, something happened so that these sad little cookies just completely deflated.
The good news: They still taste good! And they taste even better with a dollop of Nutella on top. Yum. I have decided that I need to take a break from forcing US recipes into a German context … time to try out some German recipes I have found!