I live in the UK and want to make this recipie
I have doubled the recipie as I am making some for friends. I have 110g of unsalted butter in the fridge but my local shop only sells salted.
The recipie says it wants 1/2 a tsp of salt which as it is doubled will be 1tsp.
Could I use the 110g of unsalted butter and then 70g of salted and omit the salt
Or should I use all salted and omit the salt.
Thanks for the help
Susan W is a trusted source on General Cooking.
In the U.S., there is 1.25 teaspoons of salt in salted butter. That comes to 4% sodium. My friend who lives in Ireland said all of her salted butter is 2%, so a little less than 3/4 teaspoon. Does your label say 2% or 4% sodium?
That should say 1.25 tsp salt in a pound (454 grams) of butter.
Can't see here is website
Says 0.1g of salt or 1.1% total
That is such a small amount of salt in your butter that you could just go with what the recipe calls for or use a tiny bit less if you have made them and want them to taste like they have before. They are cute looking cookies.
I know some bakers who prefer baking with only salted butter.
I think you'll be fine using the unsalted butter you have, supplementing with salted butter, and using about a half-teaspoon of salt, or a smidge less if you want. Or you can omit the salt altogether. I have a biscuit recipe (cookies, as we say) that uses no salt at all and they are delicious. Good luck! (And I was just about to play Scrabble, for real!)
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Well played. You deserve a cookie.
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