― Madchen (Madchen), Tuesday, 20 February 2007 13:18 (seventeen years ago) link
― Laurel (Laurel), Tuesday, 20 February 2007 14:43 (seventeen years ago) link
I was reading somewhere about different leavening agents, sodium bicarb vs. ammonium bicarb mostly. Apparently the ammonium bicarb is great for very thin very crisp cookies; ginger snaps were the example I think.
I've also been making a nice simple shortbread, which is just butter, sugar, vanilla, and flour. Replacing some of the wheat flour with rice flour makes an amazing difference in the texture, much more crispy-tender.
― jaq (jaq), Tuesday, 20 February 2007 16:04 (seventeen years ago) link
― Laurel (Laurel), Tuesday, 20 February 2007 19:07 (seventeen years ago) link
― jaq (jaq), Tuesday, 20 February 2007 19:21 (seventeen years ago) link
― jaq (jaq), Tuesday, 20 February 2007 19:34 (seventeen years ago) link
― Laurel (Laurel), Tuesday, 20 February 2007 19:41 (seventeen years ago) link
Loooooove the cookies.
― Sara Robinson-Coolidge (Sara R-C), Wednesday, 21 February 2007 05:36 (seventeen years ago) link
― jaq (jaq), Wednesday, 21 February 2007 15:08 (seventeen years ago) link