Hi Everyone! 😀 👋
I apologize for taking so long to test this out, but I finally got around to it today. I made a batch of dough and left it in the fridge for two days. I also had a batch of dough made from butter that had been in the fridge for about a week. I used a cold cookie sheet to lay out my cut dough and then put them in the fridge for about 15 minutes and then straight into the oven.
As you can see they both browned (oops) at about the same rate. They both pretty much held their shape but I’d say the Becel spread a minuscule amount more than the butter cookies did, and when I say minuscule I mean, maybe 1/32 of an inch more. I could fit my cookie cutters easily around the cookies baked with butter, whereas I had to almost shave a hair off of the Becel cookies to get the cutter around it.
As for taste … to be honest, I liked the taste of the Becel cookies more than the Butter cookies. They had a kind of ‘velvety’ texture and a very delicate taste. I’m not sure if I’m actually going to buy it for baking in the future but will probably just choose whichever one is one sale. They are close to the same price here: Becel - $5.67 and Butter - $5.97.
Also, just a note, the Becel dough seemed to be ‘greasier’ but also rolled out nicer.
Anyway, that’s about all I can think of to say on the subject. If anyone reading this decides to try it, I’d love to hear your opinion. :-)
Take care and be happy and well.
Sandy
