That's the idea. Not the law issued by the king of Figlandia.
Each YouTube video shows something slightly different.
4", 3+1/2", eh, nearly the same thing.
Roll them one at a time or two or three at a time, eh, nearly the same thing.
Lemon zest, orange zest, eh, nearly the same thing.
Cardamon, cinnamon, FULL STOP! Those are entirely different.
Her flours are weird, whole wheat and all purpose will do.
Other recipes say chill the dough for at least 8 hours.
Other recipes say cut the cookies after they're baked
Other recipes say cool the cookies stacked with wax paper separating the layers in air-tight container for 1/2 hour and that steaming is the thing that keeps them soft.
The point is, different recipes say different things and whatever you do your result will be better than the things that you buy.
I have whole wheat grain flour that I milled myself from malted grain already toasted (that ends the malting process). It's intended for brewing. I bought the grain downstairs from the brewing supply company. It's heavily malted and its smell and its flavor are fantastic. That would be perfect for half of the flour to use in these cookies. Possibly even a higher ratio since gluten is not a quality here. No yeast is involved.
I also made this same thing with prepared apricot preserves and those were super duper great too.
2 comments:
The thing about figs is that the fig wasp goes into the flower and doesn't come out.
I don't give a fig for newtons, but then you mentioned apricot and I then I thought raspberry and all of a sudden I wanted a danged ol' cookie. Thanks!
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