Last month, Star readers submitted their toughest holiday baking questions, and we took them to Toronto’s finest bakers to get answers. Here are their top tips.
1. Read the (whole) recipe
“No one wants to do this, but definitely sit down and read the entire recipe from start to finish. Even with simple things, you can miss the finer points — and once you make even a slight mistake, you can’t backtrack.” — Allyson Bobbit, Bobbette & Belle
2. Invest in an oven thermometer
“It will say it’s 350 degrees or something like that, but not all ovens are made the same. A little thermometer lets you see how hot your oven is and that will make a big difference in your baking success.” — Mitchell Cabrera, the Night Baker
3. Trial and error is key
“If you want to experiment with your flavours, go back to the source first. Baking is a precise science: you have to keep your measurements intact. Always keep track of all your steps while experimenting.” — Mitchell Cabrera
4. Consider a breakfast cookie
“Breakfast cookies are fantastic because both fibre and protein actually slow down how quickly your body will digest a cookie. Adding a variety of seeds and nuts will keep your blood sugar more stable.” — Melody Saari, Almond Butterfly Bakeshop
5. Sugar affects texture
“Sugar is what gives cookies a crispy texture. If you want a cakeier cookie, use less sugar: try experimenting with alternatives, and with brown sugar and white sugar.” — Mitchell Cabrera
6. Small touches add big impact
“As long as it matches your flavour profile, dust a little bit of sea salt on top of your cookies. You can do a little drizzle with white or tinted chocolate, and sanding sugar as well is great for the holidays.” — Allyson Bobbit
7. Repurpose the imperfections
“If your cookies are a bit over-baked, put them in a food processor and create a cookie meal or crumb that you can use to make a cheesecake crust. Or chop them up and put them as a little garnish on a cupcake.” — Melody Saari
8. Use moisture for freshness
“Put a slice of white loaf bread, like Wonder Bread in your container. The moisture will (transfer) to the cookies over time. Or put a piece of Saran wrap and then a damp, paper towel into an airtight container. ” — Allyson Bobbit
Quotes have been edited for clarity and length.
