This may sound like a stupid question, but I am not sure what to do. Even though I am not a professional, I was on a course and I am not allowed to post any recipe [copyrights thing].
I relocated from Israel to the States (California) and I have some recipes with me, all using accurate units of measurement in grams.
When I decided to bake some cookies, I noticed the dough was not even close to what I know... it was really dry and instead of it to be 1 piece at the end of mixing, it was still powder, no matter how long it was processed [and it shouldn't be processed a lot at all].
Reading a bit online, sounds like these results are usually because of too much flour, but as I said I know this recipe and it is working in my home country.
I wonder if people in the US know the differences in ingredients between [I assume] Europe to the US [I think butter and flour mainly], if I need to do some conversions or maybe to buy a different brands?
The reason I'm not sure it is that important is because we are talking in "bakers percentage", so in general flour is 100% and in cookies case, the fat is ~50%, I can tell the rest of ingredients which are: almond flour [ground almonds basically], shredded coconut, ground sugar, eggs, butter and salt.
Since its' all measured in grams, I feel like ingredients [mainly flour, butter] are different here than in Israel, but no idea how : )
I don't do anything differently as some people suggested... I made them several times and what I did here is no different than the way I made them back in my home country :)
Thanks all! Will try to provide all answers again :)
Before that..Please don't modify my post unless it is inappropriate [which usually means inappropriate language]
This is a community not an English class - I barely recognized my own post....If the person is not an American, having English mistakes is understandable
In addition, the "UPDATE" titles is easier to manage when you can't just post in your own thread
Anyhow.....I mentioned the ingredients in one of the small post, which probably makes it hard to notice - I know you all want the exact recipe, but I can't and I know the recipe works, so it is not the way I do it but with what ingredients - This is why I'm focusing on the differences than the quantity
Flour 100% - Don't have the brand cause I moved it into a box, but it is an AP one, which I think is mistake #1 - I will try a white flour instead
[The rest are relative to the flour]
Butter ~90% - I used an UNSALTED one. Tried "Lake Lands" & Kerrygold - Both are not that far from the Israeli one, so TBH i'm not that worried here -I also changed the quantity to match the Israeli values
Almond Flour + Coconut + Granulated Sugar - ~85%
Almond Flour - Bob'd Red Mill super-fine almond flour - kind of yellow package which says that this is "simply skinless, blanched almonds that have been ground to a super-fine texture"
UNSWEETENED shredded coconut - blue\green "Let's Do organic" package - One thing I said is that I haven't noticed the reduced fat - 36% lass fat according to package - Not sure this is what we have in Israel
Granulated Sugar - I think this is another mistake I already saw in one of the comments. I have "Wholesome" Organic Powdered Confectioners Sugar - looks like a purple package to me..some will say purple-pink
Also have salt but that not a lot at all