Miles Bonifer

9-23-20

4th


The recipe I chose for my experiment was jam thumbprint cookies. Since I am gluten free, I automatically swapped out the flour for GF flour. The other change that I made was swapping sugar for honey.


The independent variables in this experiment were honey and sugar. The dependent variable was the consistency of the cookies. The constants were the rest of the ingredients that I didn’t change. The control was the original recipe.


1 cup plus 2 tablespoons all-purpose flour

¼ teaspoon salt

¼ teaspoons baking soda

⅛ teaspoons baking powder

6 tablespoons unsalted butter, cut into 6 pieces and softened

⅓ cup sugar

3 tablespoons softened cream cheese 1 large egg yolk

¾ teaspoons vanilla extract

⅓ summer berry jam


The thumbprint cookies were way too dry, so I wanted to find a way to make them more dense and moist. I didn’t add milk or water, since I didn’t know how much I should put in.

I was looking through my pantry for ideas when I found a bottle of honey. Honey was thick and moist, and it was sweet like sugar. I then had the idea to switch out the sugar with honey.

Food

Appearance

Smell

Taste

Texture

Personal Opinion and reason

Original

The cookies

Had a nice,

Fruity and

The jam was

I really liked

Recipe

were round

warm smell,

flaky with a

smooth, but

these


and were a

like baked

rich, buttery

the cookies

cookies. The


pale, sandy

brown sugar,

taste.

were a little

sweetness of


color. The

with a hint of


bit crumbly

the jam really


jam was a

fruit



went well


dark




with the


purple-red




flakiness of


color




the cookie.

Edited

These

These

More rich and

They were a

This batch

Recipe

cookies were more plump

cookies smelled a

weren’t as sweet as the

little more firm, and

was pretty good, but it


and had a

little sweeter

other

didn’t

wasn’t as


darker golden

than the

cookies.

crumble so

good as the


color.

other batch

They were a

much.

original




little


recipe.




creamier.




image

image

⬅ Original recipe


⬅

Batch with honey instead

of sugar

Hypothesis: Using honey instead of sugar makes the dough much thicker, resulting in a more moist cookie, but it doesn’t make the cookies as sweet.


Videos


h ttps://youtu.be/ms8i_aCb6VM


h ttps://youtu.be/QSCz24ht2pY


h ttps://youtu.be/QAUnBaKDCD0


h ttps://youtu.be/v8JqmjhOdWU


h ttps://youtu.be/hZqXYZ_J_gg


h ttps://youtu.be/kG-0V5rT080


h ttps://youtu.be/8xVhS14XYZM


image