Jammy

This is the place to ask other users for cookery advice, ingredient info and technique tips. You are very welcome to pass on your favourite recipes, but please bear in mind that, with over 1,200 recipes on the site, it might be worth seeing if Delia has something similar.

 
 
 

Page :  1
avatar
Ann Matthews

Jammy

Have just had my first ever Disaster, in 16 years of Delia cooking. This was Semolina Shortbreads, featured in last weekends Daily Mail pullout booklet.The mixture was far too short and I struggled to get it into the baking tin. When it came out, it was too hard! What did I do wrong? It was cooked at correct temperature and length of time. Is 1-1 1/4 hours too long for this receipe? Any ideas anyone?

avatar
Gerry

shortbreads

Just looked up recipe on DM online; all I think is that have you a fan oven? None of Delia's recipes are for fan ovens.

avatar
Ann Matthews

Fan Ovens

In Delia's Cakes recipe booklet, it states "If using a fan oven you will need to reduce the over temperature in a receipe by 20 degrees C".

avatar
Tompeters

Jammy

When you say the mixture was far too short and you had difficulty getting it into the baking tin, can you explain what had happened? The fan oven thing is a real issue. Mine is very fierce despite showing the correct temperature measured with an infra red thermometer.

I was wondering about this when watching Delia's sponge vid -- my fan oven cannot be used as a non-fan, so I am a bit stuck.

avatar
Thistledo

Jammy

I never use the fan for anything in the cake line. Far more successful conventionally.

I use a shortbread recipe using half fine semolina and half flour. Very successful every time.

 
Page :  1

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com

 

 




NetObserver
CMS solutions by REDtechnology.com