The Book

Unless otherwise noted, all of the recipes I'm trying are from The Cookie and Biscuit Bible.

The book was put together by three women: Catherine Atkinson, Joanna Farrow, and Valerie Barrett. Lovely women, in my opinion.
Oh man, I'm a poet!

Part of the reason I already love this book so much is attributed to the first 65 pages. It covers things that amateur bakers (like me) don't know: All of the different types of flour, different types of sugar, types of equipment, how to add various flavors, and more. It even tells how to follow certain directions-- I had no idea how to "rub-in" butter when it called for it in the recipe, but now I know thanks to page 25!

The book is also very British (I think) but does a great job of providing adjustments for American readers.
For example, in one recipe that calls for butter it asks for:
150g/5 oz/10 tbsp
The heat suggestion is: 160°C / 325°F / Gas 3
(I don't even know what Gas 3 is!)

There are also interesting differences between what particular foods are called.
Black treacle = Molasses
Bicarbonate of soda = Baking soda
Sultanas = Golden raisins
Muscovado sugar = Brown sugar

And the ones that make me smile!
Ice lolly sticks = Popsicle sticks
Digestive biscuits = Graham crackers

Then there are ingredients that I've never heard of before, such as carob powder, sunflower margarine, and orange flower water.

This is going to be an adventure!