If you're baking right now, this is how to freeze anything from cakes to biscuits.
Amidst all of the strangeness and uncertainty of this time lies a relatively trivial catch-22: I’ve never had more time to bake but I’ve also never had fewer people to bakeTypically I bake on the weekends, distributing what I’ve made to friends who come for dinner later in the week, sending stuff with my partner to his office, or foisting some on willing co-workers.
Which is why, for my own sanity and for fear that I’ll eat a whole tray of brownies in the course of one virtual meeting ,. That includes the stuff that freezes well raw or thaws nicely once baked . If you’re in the same boat—itching to bake but worried about a spree that’s going to overload your kitchen table with piles of pastries, like— maybe these tips on what freezes well will help. But if you only learn one thing, it should be this—in general, slice before you freeze so that you can grab a portion or two without having to thaw a big mass.To me nothing says self-care quite like baking off one singular cookie .
My general rule is that any cookie you can shape —whether it’s in a log or a ball—will freeze well. For scooped cookies (like
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