I'm British, but when I moved to Los Angeles last year for the first time I started cooking out of American baking books. Recipes and books that worked great for me in California keep going wrong and I can't understand why. I've checked I've got translations of measurements/ cooked using cups so many times, as well as the oven temperature. First my roll out cookies were a disaster and far too short, and now I've tried Snickerdoodles for the first time from the same book (Joy The Baker) and they've had the same problem. It *feels* like I'm using too much flour, but I've checked I'm not. So, does anyone know any differences in things like flour that I'm going wrong with. In LA I used Whole Foods All Purpose Flour as it felt one of the best qualities I tried, and it the UK I use high quality plain flour. I always use large eggs, and even in America I used the same French or Irish unsalted butter. All the British recipes I used to make all the time worked with American ingredients, and while I have not tried cakes yet, brownies have worked. It has only been my cookies that have been a total failure.
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.