Food Plant

September 11, 2008, 7:01 am
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there is something that i don’t get about snickerdoodles.
it seems that almost all the top searched recipes call for small amounts of both cream of tartar and baking soda,
and wikipedia says that cream of tartar lends the snickerdoodles their distinctive taste.

now, all the vegan snickerdoodle recipes i’ve seen seem to call for baking powder in place of the cream of tartar and baking soda.
if you look it up, you’ll find that baking powder is made up of cream of tartar and baking soda in approx. the same ratios as non-vegan cookie recipes call for.

i’m assuming there are a few additions to modern baking powders, ones that perhaps affect their taste, but is it really so much of a difference to necessitate calling for the fairly elusive cream of tartar? is it merely a matter of tradition?

i’m wondering because i made a tiny batch of vegan snickerdoodles just now, and they were rather heavenly but i do wonder if they tasted  like the traditional cookie. they didn’t seem to crackle on top as much as ones i’ve seen in photos, and although they expanded they didn’t considerably flatten. the outter part was crisp and spicy from the cinnamon sugar, and the inside was soft and buttery-tasting, maybe a little bit acidic? i’d describe the entire experience as fresh, christmasy, and a little too rich for this time of the night. let me know if this sounds about right!

p.s. these are the ones i tried, if it helps.