This is a great recipe, but with some changes. I leave out the honey - otherwise it is too sweet. And I make it with 1/2 cornflour & 1/2 cornmeal, plus 1/2 cup more milk, or else it it gritty. It also needs more baking powder (3 tsp) so it is not too dense. Some other substitutions I have used that have turned out great are replacing 1/3 cup of white sugar with brown, and replacing 1/2 cup of the all purpose flour with 1/2 cup of whole wheat pastry flour. When I make them with the above changes, they are soft, moist, and delicious!

Reviewed On: Aug. 26, 2009

My family loved these cookies. They came out just like I hoped. Sifting the flour was a great idea. I did overcook the first batch because I kept waiting for them to get a little brown and they never did. The secret is to check the bottom and see if that has become slightly brown. Great recipe. Thanks!

Reviewed On: Apr. 24, 2004