So pretty, with a fine texture and gentle flavoring. Like other reviewers, I lined the baking sheets with parchment and swapped 1/3 of the flour for whole wheat. My resulting dough was too soft to knead, so I simply floured my hands and 'shaped' the loaves instead. Following more advice; I let the loaves stand for 5 minutes before slicing (it firmed them up a bit) and stood the slices up for the second baking (avoiding the need to flip each cookie). This is an outstanding recipe - Thank you for posting it!
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So pretty, with a fine texture and gentle flavoring. Like other reviewers, I lined the baking...