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We recently got a kitchen scale, after years of thinking it might be useful to have one. (Not only have we been doing a certain amount of "hey, new kitchen!" shopping, we have more counter space than in the old apartment.)
I'd been measuring everything for the cakelings by volume (except the egg, which is just one egg and trust the distributor on the size). A few weeks ago, I decided to measure the butter and flour by weight instead. It turns out that 2 ounces (volume) of flour weigh a lot less than two ounces avoirdupois. Using two ounces of flour by weight made the cakelings drier than they ought to be. I had also used too little vanilla, because I hadn't bothered to check the volume of the dropper, which I bought so I don't have to keep fighting to open the vanilla. (I think it's 1/4 teaspoon, but should check that, because it might be 1/8; what I remembered is that I should use two droppers full, and that worked. The original recipe doesn't use vanilla extract, but vanilla sugar.)
This time, I scooped a bit over 1/4 cup into a small bowl, weighed it (1 5/8 oz) and then sifted and folded it into the batter; using a rubber spatula to fold it in, instead of the tablespoon, was faster and less annoying. This seems a bit closer to right; the flour-to-liquids ratio seems good, but I may try a little more sugar next time. (I haven't tried weighing the sugar yet, but the weight of x grams of sugar varies less than the weight of y grams of flour.)
I'd been measuring everything for the cakelings by volume (except the egg, which is just one egg and trust the distributor on the size). A few weeks ago, I decided to measure the butter and flour by weight instead. It turns out that 2 ounces (volume) of flour weigh a lot less than two ounces avoirdupois. Using two ounces of flour by weight made the cakelings drier than they ought to be. I had also used too little vanilla, because I hadn't bothered to check the volume of the dropper, which I bought so I don't have to keep fighting to open the vanilla. (I think it's 1/4 teaspoon, but should check that, because it might be 1/8; what I remembered is that I should use two droppers full, and that worked. The original recipe doesn't use vanilla extract, but vanilla sugar.)
This time, I scooped a bit over 1/4 cup into a small bowl, weighed it (1 5/8 oz) and then sifted and folded it into the batter; using a rubber spatula to fold it in, instead of the tablespoon, was faster and less annoying. This seems a bit closer to right; the flour-to-liquids ratio seems good, but I may try a little more sugar next time. (I haven't tried weighing the sugar yet, but the weight of x grams of sugar varies less than the weight of y grams of flour.)
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