This weekend I’m attending a gluten-free cookie exchange, and I bet a lot of you will be baking gluten-free cookies this month.
I like to use silicone baking mats to line my cookie sheets. I like that they are reusable, they keep my cookie sheets cleaner looking, and they work well.
What I don’t like is that they seem to absorb oil. I wash my mats really well in hot soapy water so that they feel perfectly clean and free of grease, but after they have been stored and I take them out again, they feel greasy.
So here’s my kitchen tip. After you have washed and dried the mat, place a paper towel on top, roll the mat, and secure it with a rubber band. The paper towel will absorb the oils and the neatly rolled mat will store nicely in a drawer.
Do you have any tips for using baking mats?