A frustrating experience, I have to say. The "dough" was more like a batter, and I wondered. It DID firm up a lot when chilled but it was so sticky to handle. Had to wet my hands to roll them. First batch wound up in the garbage. They were totally gooey (perhaps undercooked) having baked 10 min. I figured they would firm as they cooled. They didn't. Wish this recipe would state how to know when they are fully cooked/done. You can't see any browning due to the dark color of the batter. Second batch, baked for 13 minutes was better, but still, they came out so thick and gooey in the center as to not be very enjoyable. Too bad. I had hopes. Expensive failure, too.
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A frustrating experience, I have to say. The "dough" was more like a batter, and I wondered. ...