Make the Fluffiest and Softest Biscuits With Cake Flour
All cookies are delicious on their own, but sometimes you have a craving for a certain type, and that craving should be indulged. If you want soft, fluffy Lofthouse-style cookies, you’ll need some cake flour.
As baking goddess Stella Parks explains in her book Serious Meals, it makes sense that light, delicate, cake-like cookies could be created using baking flour, specifically bleached baking flour (no substitutes):
Unbleached baking flour, modified starch baked flour, malted barley-fortified baking flour, and homemade solutions (such as all-purpose flour mixed with cornstarch) are simply not suitable.
These alternatives will not only behave completely differently, but also taste completely wrong. Due to the unusual starch content that our saliva converts into sugar, decolorized cake flour has a particularly sweet taste thanks to the characteristic mild taste of white wheat. And honestly, if bleached cake flour isn’t your jam, then you probably don’t have much of an attachment to Lofthouse Cookies anyway.
Click the link below to see Park’s perfect Lofthouse cookie recipe, but you can also try whipping up other cookie recipes by swapping out regular AP flour for its cake cousin.
Want some soft and fluffy loft-style cookies? This is a piece of cake | Serious food