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Using coconut oil to replace butter in a biscuit recipe

 
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bagpuss



Joined: 09 Dec 2004
Posts: 10507
Location: cambridge
PostPosted: Sun May 10, 15 8:06 pm    Post subject: Using coconut oil to replace butter in a biscuit recipe  Reply with quote    

So a couple of weeks ago I made some nig nogs, a traditional yorkshire oaty ginger biscuit

I this recipe

https://www.flickr.com/photos/halohoney/4586714639/

3 ounces Plain Flour
1/2 level teaspoon of Bicarb
3 ounces Caster Sugar
3 ounces Rolled Oats
3 ounces Butter
1 tablespoon Golden Syrup
1 tbsp milk
Some ground ginger

The recipe has you melt the wet ingredients and sugar together then mix in the dry and spoon to biscuits

Do people think I would be able to make these vegan by replacing the butter with coconut oil and milk with water. Would I use like for like quantities of coconut oil for butter?

thanks

dpack



Joined: 02 Jul 2005
Posts: 35660
Location: yes
PostPosted: Sun May 10, 15 8:54 pm    Post subject: Reply with quote    

when i replace butter with oil i reduce the weight of the "fat"ingredient by a third as butter is less than all fat (being wet up to at least 20 %iirc for most types of butter )

probably best to experiment to get the details sorted .

bagpuss



Joined: 09 Dec 2004
Posts: 10507
Location: cambridge
PostPosted: Sun May 10, 15 10:00 pm    Post subject: Reply with quote    

I guess I was thinking as coconut oil is more solid at room temperature like butter that it would be a better sub that any liquid oil

I will certainly need to experiment

dpack



Joined: 02 Jul 2005
Posts: 35660
Location: yes
PostPosted: Sun May 10, 15 11:10 pm    Post subject: Reply with quote    

having considered the issues it might be better to increase the "damp"content as well as reduce the "fat"content

experimenting with such things is fun

Jam Lady



Joined: 28 Dec 2006
Posts: 2130
Location: New Jersey, USA
PostPosted: Mon May 11, 15 1:24 am    Post subject: Reply with quote    

There are any number of on-line advice sites about substituting coconut oil for butter. Most seem to suggest 1:1

Most also suggest refrigerating coconut oil so it is solid when used in the reipe, especially in summer.

And some also mention the coconut flavor somee oils add to the recipe.

Somewhere-by-the-river



Joined: 16 Sep 2013
Posts: 56
Location: West Wales
PostPosted: Mon May 11, 15 7:50 am    Post subject: Reply with quote    

Unless you need it nut free why not replace the milk with almond milk? I use it as a substitute for milk in cooking all the time. Or you could try some oat milk or similar substitute so it has more body and flavour than water.

bagpuss



Joined: 09 Dec 2004
Posts: 10507
Location: cambridge
PostPosted: Mon May 11, 15 9:20 am    Post subject: Reply with quote    

Somewhere-by-the-river wrote:
Unless you need it nut free why not replace the milk with almond milk? I use it as a substitute for milk in cooking all the time. Or you could try some oat milk or similar substitute so it has more body and flavour than water.


If I had another use for the almond milk then your suggestion would be great.

I worry about buying 500mls to use a tbsp and never using the rest though

Nick



Joined: 02 Nov 2004
Posts: 34028
Location: Hereford
PostPosted: Mon May 11, 15 10:18 am    Post subject: Reply with quote    

For a singe tablespoon, you're not going to notice any difference. Water would be fine.

dpack



Joined: 02 Jul 2005
Posts: 35660
Location: yes
PostPosted: Mon May 11, 15 12:33 pm    Post subject: Reply with quote    

bagpuss wrote:
Somewhere-by-the-river wrote:
Unless you need it nut free why not replace the milk with almond milk? I use it as a substitute for milk in cooking all the time. Or you could try some oat milk or similar substitute so it has more body and flavour than water.


If I had another use for the almond milk then your suggestion would be great.

I worry about buying 500mls to use a tbsp and never using the rest though


tis ace stuff for the liquid part of pancake batters and it makes a better bechemal sauce than moo milk so there might be a use for the 495 ml

Somewhere-by-the-river



Joined: 16 Sep 2013
Posts: 56
Location: West Wales
PostPosted: Tue May 12, 15 12:12 pm    Post subject: Reply with quote    

Quote:
tis ace stuff for the liquid part of pancake batters and it makes a better bechemal sauce than moo milk so there might be a use for the 495 ml


Exactly dpack I really do use it instead of milk in many things. Also great for making porridge, on cereal/museli and it makes fab custard with our egg surplus (lactofree cream in this case). Just make sure you get unsweetened for the savoury recipes!

bagpuss



Joined: 09 Dec 2004
Posts: 10507
Location: cambridge
PostPosted: Wed May 13, 15 10:03 am    Post subject: Reply with quote    

Certainly if I used milk that would sounds like a great plan.

We tend to throw away half pints of cows milk when we have them though so probably best to not be wasteful

I will try and remember the tip for pancakes though, that sounds interesting

Nick



Joined: 02 Nov 2004
Posts: 34028
Location: Hereford
PostPosted: Sat Jun 20, 15 9:43 am    Post subject: Reply with quote    

bagpuss wrote:
Somewhere-by-the-river wrote:
Unless you need it nut free why not replace the milk with almond milk? I use it as a substitute for milk in cooking all the time. Or you could try some oat milk or similar substitute so it has more body and flavour than water.


If I had another use for the almond milk then your suggestion would be great.

I worry about buying 500mls to use a tbsp and never using the rest though


Just seen a recipe for rice pudding using almond milk, to add to the nuttiness of the rice.

Nicky Colour it green



Joined: 25 Jun 2007
Posts: 8698
Location: Devon, uk
PostPosted: Sun Jun 21, 15 1:39 pm    Post subject: Reply with quote    

I'd go with using water in the recipe instead of milk - it's only a tbsp

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