Worth the effortGreat flavorsEasy to followA keeper!
Followed the recipe, making 44 x 30-gram (pre-baked weight) cookies. Baked for 11 min. Unless you prefer the tops to be rounded, I found I needed to flatten them a little as soon as they came out of the oven. The finished cookies were about 2-1/4 in diam.
Worth the effortGreat flavorsEasy to followA keeper!
Followed the recipe, making 44 x 30-gram (pre-baked weight) cookies. Baked for 11 min. Unless you prefer the tops to be rounded, I found I needed to flatten them a little as soon as they came out of the oven. The finished cookies were about 2-1/4 in diam.
I used a 4.5 x 8.25 in. loaf pan and left it in for an extra 10 minutes, but I don't think I really needed to. It was fully baked through, and I got a nice oven spring and bloom too. Will try only 5 extra min. the next time.
Made it as per the recipe, except that I used 3 oz of sucralose instead of 6 oz of regular sugar. It was delicious and had a cake-light texture. The spices really come through but were not overwhelming. Will be making it again!
Excellent. I didn't have cayenne sauce, so I substituted 10 drops of Tobasco. Made this for sweet and sour pork, adding some onions, and green and red peppers.
Sorry, I really did not like the smell or taste of this sauce. I won't be making this again.
Helpful (0)
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