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bagpuss

Using coconut oil to replace butter in a biscuit recipe

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

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

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

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

experimenting with such things is fun
Jam Lady

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

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

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

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

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 Laughing
Somewhere-by-the-river

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 Smile 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! Wink
bagpuss

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

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

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