To be honest at first it is very difficult to roll and cook these tortillas but once you get the hang of it and let go of them not being perfect circles it's pretty simple. One big recommmendation I have is to ensure that each side of the tortilla is cooked on med-low heat for exactly a minute. Do not let it get brown at all. The only color change you should see is from the color of the dough to a pale white. This way they stay pliable and tender enough.

Reviewed On: May 2, 2009

This recipe tastes great! But -like some-the bread crumbs from my falafel came out during thee frying process. I found that a great solution for this is to bake them in a 350 degree oven for about 7 minutes on each side or until golden brown. They stay together, taste even better than fried, and are far fewer in calories. However if you do this, its a good idea to swipe them with a tad of olive oil though its not really needed.

Reviewed On: May 1, 2009

This is a delicious cookie! They are deliciously chewy and sweet. I was worried at first because I used corn syrup instead of golden syrup and because the dough did not want to stick together. I corrected this by adding about a tbsp more of melted butter until it did. I had no problem with my cookies falling apart but I was very surpried by how much larger they got while baking! If I make these again I would make them smaller and bake for a shorter amount of time.

Reviewed On: Apr. 26, 2009